These spicy country ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and coleslaw on the side.
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
1 teaspoon dried oregano
4 pounds pork country ribs
How to Make It
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. 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. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.
I really loved it. I doubled the sauce because I had a lot of ribs in the cooker. My husband asked if I had put any vinegar in the sauce and he said that he did not like it. We had a lot left over and he has not wanted any of it.
We thought this was great. The sauce was perfect. I served this with biscuits, coleslaw and baked beans. I also did not broil the ribs. And putting the juices in the freezer for 10 minutes was a new trick for me. Just goes to show you there is always something new to learn.
We loved these ribs. I used regular Chile powder as my kids don't eat spice. I didn't broil them either since they just fell apart. I also didn't bother with the sauce, other than to just drizzle drippings over meat when I served. My whole family loved these! We will definitely make this recipe again, especially since it took very little time to dump everything in and get this started this morning.
Delicious. I used a bit more of the ketchup and added more chile powder than the recipe called for and because my hubby and I are garlic freaks we also had to add minced garlic. I used country ribs which is what the recipe calls so there is no need for anything to fall off the bone. I can't stand ribs on the bone for some reason but country ribs and this sauce is perfection.
Too vinegary. The meat tasted sour and fermented, all I could taste was the vinegar. Maybe use half the amount of vinegar next time. The meat was very tender though, falling off the bone, not dry at all, so that's a plus. I didn't reduce the sauce because cooking it down made my whole house smell like vinegar.
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