"Fall off the bone honey, maple, BBQ ribs made in the slow cooker." — HMICHAUD
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1 (10.5 ounce) can
honey barbeque sauce
baby back pork ribs
I've only rated one other dish 5*.Came out absolutely perfect. Only observation was that I checked them at the 4hr mark and they were ready. Had I waited 5 hrs, they would have been mush in the bottom of the pot. What flavor!!! Made them again, this time I put them under the broiler for a few minute after I took them out of the crock (after 4hrs). They were tender - but dry. Guess I won't do that again (the broiler part).
Was pretty good maybe next time I will use more bbq sauce.
I substitute ribs for thick, boneless pork chops and they always taste amazing. After cooking, I strain the liquid into a sauce pan. Then. I mix 2tbsp corn starch to 2 tbsp cold water, add it to the liquid, and bring to a boil until thick (about five minutes). It makes for a WONDERFUL sauce to pour over the pork chops - guests love it every time!
I used pork country style ribs & seared them first to remove some of the fat. After they were done & falling off the bone, I plated the ribs on a platter & poured the liquid into a saucepan & reduced it by a third; adding cornstarch mixed in cold water when reduced. It thickened up perfectly! I served these w/ baked white american macaroni & cheese, cola beans & onions & cucumbers marinated in Italian dressing. Talk about some comfort food!!!
there are really no words for this! MMMMM! I never thought that a crock pot could make such delicious ribs. The meat is so tender that it falls right off of the bone when taking them out. ( that's a good thing)very easy to make works well with regular bbq sauce substituted as well.!
I gave this only 4* b/c of the thinness of the sauce. I doubled the amount of meat and used country style boneless pork ribs. Therefore I decided to 4X the sauce ingredients except for the beef broth (I used 2 - 14.5 oz cans for that). I ran out of soy sauce so used some teriyaki sauce I had on hand. I added 1 tsp. liquid smoke, 1 tsp. Worcestershire sauce, 1/2 tsp. ground ginger, 1 tsp. garlic powder, 1/2 tsp black pepper to liquid then added it to the meat in the slow cooker. I cooked for 1 hour on high setting and then 4 hours on the low setting. Meat turned out very tender but the sauce needed some work (which after reading previous reviews I expected). I strained the sauce into a saucepan and brought to a boil and continued boiling for 15 minutes. Then I added 1/4 cup cornstarch mixed with 1/4 cup cold water, returned to a boil and cooked until thickened. Next time I'll use 1/2 cup of cornstarch and cold water b/c the sauce was still a little thin. However, the taste was GREAT!!! I'll be making this again soon!!!
Scaled to 2.5 lbs of ribs, and used a full bottle of Sweet Baby Ray's Honey BBQ. Still was runny, but man, that is one tasty sauce!!! 2.5 hours on HIGH, and 4.5 hours on LOW - these, to me, were perfect. (DH thought they were a touch dry). Will make again, but next time, I'll be adding in either cayenne or hot sauce for a bit of a kick to the sweet.
Very good! I used boneless pork tenderloin, but other than that I followed the recipe exact and it was a real hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 759
** Calories from Fat: 488
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