Рецепт Slow Cooker Barbecue Ribs
Did you guys know that I was born and raised as a military brat?
I came into this world at Camp LeJeune, North Carolina. Then traveled down the east coast, up the east coast, and overseas. The journey finally ended when my dad decided to put down roots at Fort Bragg, North Carolina. I stayed there until I married Husband Man.
Even though I spent the majority of my childhood in the south, I don't consider myself a true southerner. Mainly because of all the other places we lived in that were above the Mason-Dixon Line.
I like to consider myself southern-ish.
I love country music. I LOVE the foods of the south and I love those cute southern accents (mine has been known to come out of hiding depending on who I'm with).
Which is why when I came across this recipe, I had to try it! It had south, south, south written ALL over it!
Living here in New Mexico, barbecue is hard to come by. If it doesn't have anything to do with Mexican or New Mexican food, you can just forget it. Even though we really love the food here, it is nice every so often to make those childhood dishes.
This recipe was nostalgic to me and bought back lots of memories. Plus, it also gets some major bonus points because you can make it in your slow cooker! I know…genius right?!
This past Wednesday, I put them in at 9 am and by 5 pm they were ready! I didn't have to fuss with anything except the side dishes. Don't you just {heart} that?
So yes, bring the taste of the south into your home this week and make them for your family! They will LOVE you for it ;)
Slow Cooker Barbecue Ribs
(serves 6)
Ingredients:
- 4 lbs. pork or beef ribs (baby back or regular sized)
- 1/2 cup of dark brown sugar
- 12 oz. jar of chili sauce
- 1/4 cup of balsamic vinegar
- 2 tbsp. Worcestershire Sauce
- 2 tbsp. regular mustard
- 1 tsp. hot sauce
- 1 to 2 cups of bottled brown sugar barbecue sauce (optional)
Directions:
1. Cut each slab of ribs in half and place them in the slow cooker.
2. In a medium bowl, combine the dark brown sugar, chili sauce, balsamic vinegar, Worcestershire Sauce, mustard, and hot sauce. Stir until well mixed.
3. Pour all of the sauce over the ribs, making sure to get some in between each layer.
4. Cover and cook on high 1 hour and then on low for 6 to 8 hours.
5. Once finished, brush tops of ribs with bottled barbecue if desired.
Recipe Source: Tweaked from the magazine, Fix-It and Forget-It: Slow-Cooker Magic, 2007 issue