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Crock-Pot® pork ribs are prepared in a slow cooker. The low heat and extended cooking time allow the meat to become very tender and the meat often falls right off of the bone. Some recipes for Crock-Pot® pork ribs call for the ribs to be started in a very hot oven to add some caramelizing to the meat, while other recipes call for the ribs to be cooked completely in a slow cooker. Many recipes call for Crock-Pot® pork ribs to be covered in barbecue sauce while cooking.
Barbecued ribs can be made from both pork and beef ribs, with some diners preferring one type over the other. Crock-Pot® pork ribs are an alternative to cooking on a grill. This recipe starts with pork ribs being cleaned, rinsed and salted prior to placing the rib sections into a large oven baking dish. Once arranged in the dish, the ribs are placed into a very hot oven and left to cook for 15 minutes before turning them to cook the other side. The ribs are not covered in barbecue sauce at this time, however, the meat can be peppered to taste during this step.
Once browned, the rib sections are placed into a slow cooker to finish cooking the Crock-Pot® pork ribs. Each rib section is covered with a barbecue sauce as it is placed into the slow cooker, and any remaining sauce is poured over the top of the rib sections before the cooker is covered. For most recipes, the cooker is turned to low heat and the Crock-Pot® pork ribs are left to simmer all day. This is often a convenient option for working people to assemble before heading into work as it is typically ready to eat when the work day is finished.
After the ribs have simmered for approximately six to seven hours, the rib sections are removed from the cooker and the fat and remaining liquid are drained from the crock. The ribs are placed back into the crock and more barbecue sauce is poured over the Crock-Pot® pork ribs to finish glazing them prior to serving. The slow cooker is typically set on high heat for this final stage of cooking. The finished ribs should be removed from the slow cooker, and care should be taken to avoid tearing the rib sections apart as the pieces are lifted out of the cooker. Any remaining sauce is spooned over the ribs before being served.
Another way to do this is to use "country style" ribs. These are usually separate, meaty ribs. I whisk a bottle of my favorite barbecue sauce with some apple cider vinegar, brown sugar and red pepper flakes in the slow cooker. Then, I add the ribs, spoon the sauce over them and cook on Low for four to six hours until tender. That's it. You can even use frozen ribs.
One variation is to use a bottle of flavored marinade, like a teriyaki or lemon pepper. This is also good with boneless chicken breasts or thighs. Works every time. Great recipe.
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