Barbecue Spareribs
Ingredients:
2 tbsp. liquid smoke
2 tsp. salt
1 tsp. dry mustard
1 1/2 cups brown sugar
3/4 cup chili sauce
1/2 tsp. Accent
4 lbs. country style pork spareribs
Directions:
Mix together first six ingredients (liquid smoke through Accent).
Marinate ribs in sauce overnight or at least 2 hours.
Cook in slow oven at 275 degrees F for 2 1/2 hours or until done. We like to use a Dutch oven, but any oven friendly baking dish/pot will work.
Just before serving, remove to another pan and broil 3 minutes to brown, if desired.
Source: This came from an old ward cookbook and was submitted by Jeri Burton.
Notes: This is a great recipe. The pork is tender and flavorful. You can even make it in a Dutch oven over a camp fire.
Slow and Easy BBQ Ribs
Ingredients:
2 pounds boneless country-style pork ribs
1 can (5 ounces) unsweetened pineapple juice
1 medium onion, thinly sliced
1 garlic clove, minced
2/3 cup barbecue sauce
1/3 cup plum jam
Directions:
In a large skillet coated with cooking spray, brown ribs on all sides. Transfer to a 3-qt. slow cooker; top with pineapple juice, onion, and garlic. Cover and cook on low for 5-6 hours or until meat is tender.
Remove ribs; drain and discard cooking juices and onion. Return ribs to the slow cooker. Combine barbecue sauce and jam; pour over ribs. Cover and cook on high for 30 minutes.
Yield: 4 servings.
Source: Taste of Home. You can find the recipe here.
This is a good cut of meat, but you have to watch for the sales. Both made for such an easy and summery dish. Love it.
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