My mom, a major sweetie, came by the other day and left two packages of beautiful pork country ribs for us. Even frozen, they looked delicious, and even though this is not the time of the year to pair them with cole slaw and corn on the cob, it sure is the right time of year to pair them with some oven-baked potato wedges and green beans.
I'm always looking for good recipes for barbecue sauce. If I have to buy it at the store, I find that Sweet Baby Ray's original style delivers the flavor we prefer, but I did post this recipe for Pulled Pork Barbecue Sandwiches in June 2008 and it is pretty darned good. So is this one, though, and just enough different that I think it's worth posting a second barbecue recipe. Plus, these ribs are so easy and good, I'd definitely make them again.
Sweet and Savory Barbecued Country Ribs
3-4 pounds country-style pork ribs (whatever will fit in your slow-cooker)
1 large sweet onion, cut into rings
1 bottle honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dredge the ribs in a mixture of flour, seasoned salt and plenty of black pepper (I used about a cup of flour, 2 teaspoons of seasoned salt and a half-teaspoon of pepper for our tastes) Brown in a skillet on both sides; transfer to slow-cooker. Place onion on top.
In a microwave-safe mixing bowl, stir together the barbecue sauce, maple syrup, mustard, salt and pepper. Heat until warm, however long your microwave takes to do this. Pour over the meat and the onion in the slow cooker. Cover and cook on low for 8-9 hours or until the meat is tender.
Dredge the ribs
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