Kitchen Mailbox: Barbecue ribs in winter? Yes, in a slow cooker
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A hardy barbecue enthusiast might brave sub-freezing temperatures to cook ribs on an outdoor grill, but why bother when you can get that great barbecue taste in a slow cooker?
Kitty Everard of Lancaster sent Kitchen Mailbox today's recipe, and it's a winner. A few drops of liquid smoke will add a smoky flavor. But add a small amount, as it is highly concentrated. Liquid smoke can be found near the barbecue sauce in large grocery stores.
Requests
Claudette DeClemente of Mt. Washington: "Would anyone have the recipe for the gingerbread brownies that Neil's Bakery [formerly in Mount Washington] used to make? Everything Neil's made was wonderful, but I especially loved those brownies. I would really appreciate the recipe."
SLOW COOKER BARBECUE RIBS
PG TESTED
- 4 pounds bone-in country style pork ribs (we used bone-in baby back ribs, see note)
- 1 teaspoon salt
- For the sauce
- 1 teaspoon salt
- 1 medium onion, chopped
- 1/2 cup packed light brown sugar
- 1 cup apple butter
- 1 cup ketchup
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1 tablespoon steak sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon Worcestershire sauce (optional)
- 1 teaspoon ground black pepper
Slice pork between each rib bone, so you can serve individual ribs. Sprinkle salt over ribs and set aside.
To make the sauce:
Stir remaining ingredients together until blended. Pour half of the sauce into a 5- or 6-quart slow cooker. Place ribs in cooker. Pour remaining sauce over ribs. Cover and cook on high 5 to 6 hours or 7 to 8 hours on low or until done.
Serves about 4 to 6.
Note: What's the difference between country-style ribs and baby back ribs? We asked butcher Kevin Lidey of McGinnis Sisters Specialty Foods Store, Brentwood, and he explained: "Both cuts are from the loin. The baby backs are leaner, larger and meatier than country-style ribs." Baby back ribs cost about $1 a pound more.
First Published February 8, 2007 12:00 am
