Rating: 4 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 7

These spicy country ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and coleslaw on the side.

Jane Kirby
Recipe by Real Simple March 2004

Gallery

Susie Cushner

Recipe Summary

prep:
15 mins
additional:
6 hrs 45 mins
total:
7 hrs
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

calcium 92mg; 570 calories; calories from fat 0%; carbohydrates 26g; cholesterol 177mg; fat 29g; fiber 1g; iron 4mg; protein 51mg; saturated fat 10g; sodium 2169mg.
Advertisement
Advertisement