Tuesday, February 22, 2011

Hickory Dickory Dock, the Ribs are in the Crock

I never really was very crazy about eating ribs. If I'm supposed to be eatin' meat, I wanna eat meat and not chew on a bone. Just sayin'. However, when my picky 14 year old said he likes ribs, I thought, well, I'll make them in the crock!!

Confession: I like to cheat a smidge and get the meaty country style ribs, just to appease my meat-eatin' habits.

Here is a great basic hickory smoke sauce that you can make ahead and keep in the fridge for your bbq'n days. It's also super for any ribs you make in the crock. BBQ Sauce

1 tablespoon butter
1 onion, chopped
2 cups tomato ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
1/2 teaspoon smoke flavoring
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1/2 teaspoon liquid hot pepper sauce

Melt butter in a saucepan over low heat; add chopped onion and cook until tender, stirring frequently. Add ketchup, cider vinegar, brown sugar, smoke flavoring, Worcestershire sauce, chili powder, and liquid hot pepper sauce. Heat on low for 30 minutes; stirring often.

Makes about 3 cups. To make Ribs in the Crock:
Spray inside of 4- to 5-quart slow cooker with cooking spray.

Remove inner skin from ribs. Cut ribs into 4-inch pieces. Layers ribs in slow cooker.

Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

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