BBQ Ribs
Low fat and easy ribs! Now I have your attention! Actually,
lower fat is more accurate. The cooking method allows much of
the fat to melt into the bottom of the crock pot where you can
discard it. I have tried many different recipes for ribs and
finally came up with a method that I love. It’s so easy!
You let the slow cooker do the work.
Time: 4-6 hours in the
Crock Pot – 10 minutes on the BBQ or under the oven
broiler
Tools:
• Large Crock Pot or Slow Cooker (same
thing): Mine is a 5 qt. oval. You can cook these in a small
crock-pot, but then you won’t be able to make as many
ribs.
• BBQ or home broiler
Ingredients:
• Ribs – Choose your favorite
bone-in rib. Make sure it is not too tall for the crock-pot.
Each rib must not be longer than the pot is tall (with the lid
on).
Pork Baby Back Ribs Pork
Ribs
Beef Spare Ribs
Water and other
liquid:
• Approx. 1 cup of a mixture of water
with your choice of : spices, Worcester sauce, 1/3-cup wine,
ketchup, etc. Don’t use a thick solution. The purpose of
the water is to steam the ribs and collect the fat that drips
from the ribs. You’ll discard the water when the ribs are
cooked.
• At least 1 cup to 2 cups of your
favorite BBQ sauce. Enough for the amount of ribs you’re
serving.
Directions:
1. Curl a strip of ribs into the pot,
standing them upright on the small bony side of the rib. Do not cut the ribs into individual
pieces. Fill the pot with as many ribs as will fit.
2. Pour in the approx. 1 cup of water
solution. You want about ¾ inch of coverage on the
bottom of the pot. Add more water if necessary.
3. Turn the pot on low and cook for 4 to 6
hours. After 4 hours, check the ribs for doneness. (This varies
with the heat of the crock pot and your preference.) If you
like your ribs to practically fall of the bone, cook them
longer. Be careful, cook them too long and they will fall of
the bone and into the bottom of the BBQ.
4. Remove the cooked ribs from the crock
pot. Slather them in your favorite BBQ sauce.
5. BBQ or Broil the ribs on med/high for 5
to 10 minutes. Some people like the sauce warmed, others like
it almost caramelized by the heat. When they look the way you
like them to look, take them off the grill and serve.
Try some more of Cristina's recipes
