Tasty! Have made several times, best results this past time using 5 pounds BONELESS country ribs in large, oval slow cooker. Applied Hubscrap's rub to ribs (about 1 1/2 recipe, maybe a bit less that that, subbed spicy smoked paprika for the cayenne) the evening before, refrigerated overnight. Heated large saute pan over high heat, then browned ribs on the stove top quickly over high heat (2 sides only, top and bottom). Transferred ribs to slow cooker and then de-glazed the pan with about 1/4 cup of OJ and added drippings to the slow cooker. First 1/2 hour on high, then 2 hours on low. Then added the sauce but NO water needed. Replaced cover and cooked 3 more hours on low. Ribs were tender enough to shred so the kids could eat on buns, but not so tender as to be falling apart, so worked well as a meat entree for my husband and I as well. Resulting sauce is tasty but full of fat so take the time to spoon off as much fat as possible before serving if time allows. The first few times I made this I also used boneless ribs, and I also used a rub, but didn't let it sit overnight. I was surprised how much tastier the ribs were with the rub applied and left to rest; however, they were yummy even with the rub applied and immediately browned, so don't hesitate to try this recipe even if you don't have time to let the ribs marinate.
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Tasty! Have made several times, best results this past time using 5 pounds BONELESS country...