Thistle (thistle_chaser) wrote,

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Just in time for Memorial Day!

Just under 1 1/2 pounds of country style ribs (1 1/2 is the max of meat that mine will hold)
3/4 cups of BBQ sauce (I used some from Armadillo Willy's, mild. Like $3 for a bottle, very worth it!)
1/4 cup ketchup

(I partially used a recipe from, but only for the cooking end of things.)

Salt and pepper the ribs.

In a 400 degree oven, cook for 15 minutes, then turn over and cook for 15 more. (Since I believe the idea was to brown them and get some of the fat off, I increased the time. They still lost almost no fat, but at least got a little brown and smelled really good.)

Stick them in the crockpot with BBQ/ketchup.

I cooked them on low for 6 hours exactly. I was intending 8 hours (the recipe said 6-8 hours, and 8 hours would make it dinnertime), but at 6 they were falling apart and smelled too good to wait.

Since they were never frozen and I was home all day, I added no water this time. I think that helped a lot. (No pork soup!) I think the better quality BBQ sauce helped things, too.

They were not swimming in fat when I took them out, but the meat had a lot of fat in it. The whole thing tasted really (really!) good on toast. I shredded the meat and added a little extra sauce from the pot.

It was very, very yummy.

If/when I try this again, I'd like to do something to try to make it less fatty. Maybe bake longer. Maybe boil. Maybe both. The ribs were boneless (good!), but also really thick, so unless I cut them up before cooking, it'd be hard to get all the fat from the inside out...

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