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crockpot: spicy country ribs

2/26/09 – Chris made these the other day. The recipe is a little involved but the end result was really good!!!

12/20/09 – tried this again! used 1lb bone in and 1lb boneless country ribs. came out really really good!

Spicy Country Ribs from Real Simple
Makes 4 servings


1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder (we used chili powder)
1 teaspoon dried oregano
4 pounds pork country ribs (only used 2 pounds)


1. Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.

2. Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. we did this the first time but it didn’t really do anything to it.

3. Pour the defatted juices into a saucepan; (just leave it in the crockpot on high, it’s easier) boil over high heat until reduced by half, about 15 minutes. really needs cornstarch added to thicken up and reduce. Broil the ribs about 6 inches from the heat until browned. we did it for about 5 minutes the first time, they were too brown and crispy. second time was great at only 3 mins under the broiler.
Serve with the sauce. we put over white basmati rice


*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.


2 responses »

  1. I ended up using about 3 1/2 to 4 pounds of ribs because that’s all they had left at the grocery store! Needless to say, there were lots leftover. I wish there was a touch more sauce, though.

    We ended up shredding the leftover meat and making…what else? Quesadillas! Came out great.

    • I bet the extra ribs caused the lack of sauce? next time ask the people at the store to only give you half of what is already prepackaged for the ribs. they will totally do it and make it less for you.


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