Tuesday, July 13, 2010

MMMM RIBS in the Crock Pot?? OH YES

Normally the "UGH Man" is in charge of ribs in our house.  He would boil them, then BBQ them and they always tasted yum.  We were even unofficially winners at the family cook off last year (so he likes to think anyway)
Since our BBQ ran out of propane and wasn't filled up until Sunday we hadn't had the chance to make them before he was shipped back off to work so the responsibility fell on my broad shoulders - I can do it, I will make you proud!!
I decided that I didn't want to BBQ them, I didn't even want to do them in the oven because its too darn hot.  Do I really NEED to increase the internal temperature in our house just for some meat on a bone? NAAA

Here is what you need and what to do...trust me...YUMMMMMYYYY
2 racks of pork ribs
All purpose rub (Wicked Gourmet) or just salt n pepper
1/2 c ketchup
2-3 tsp. Dijon mustard
2 cloves garlic
3 tbsp. brown sugar
2-3 tbsp. Worcestershire sauce
1 condiment package of Chinese hot sauce (only because I had it kicking around)
1 tsp. dried basil

Pre-heat oven to 350
Cut ribs in 2 (so you should have 4 smaller pieces people), season on both sides of the meat.
Place ribs on a baking sheet lined with tin foil in the oven for 45 minutes.  Make sure you turn them about 20 minutes in.
Meanwhile, mix all of the other ingredients in a bowl and set aside.
Take the ribs out, cut them into smaller portion size (i.e. about 3-4 ribs each) and place them horizontally in the crock pot.  Spoon sauce over top and brush to ensure optimal coating. (no one really likes a dry rib)
Set it and forget it! Oops that's another commercial isn't it?  Leave the pot on low for 4-6 hours.
I was home so I went to check on it half way through, turned them and re-distributed the sauce, but I had that luxury so don't worry if you don't...they will be just as good!
UGH Man even high fived me with saucy fingers :)
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  1. Delicious!!! This recipe is a life saver. I am making it for the 2nd time tonight