From Stephanie O'dea of A Year of Slow Cooking, who says, These are lick your fingers (and your forearms) good. Yum. I could put this sauce on an old tire.
Ingredients:
3-4 pounds ribs
1 large yellow onion, sliced in rings
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon Kosher salt
1 (12-ounce) bottle chili sauce (in the ketchup aisle)
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
4 chopped garlic cloves
1/2 to 1 teaspoon Tabasco Sauce
1/4 teaspoon Liquid Smoke
Directions:
Use a 6-quart or larger slow cooker. Cut the rack of ribs in half with a large knife or poultry scissors and make sure they fit all the way in the cooker, with the lid on. Now take them out.
Place the sliced onion in your pot, then put the ribs back in. Combine the dried ingredients: brown sugar, chili powder, salt and pepper in a small bowl. Rub this mixture all over the ribs. Wash your hands well.
Now combine the wet ingredients: chili sauce, balsamic vinegar, Worchestershire sauce, garlic, Tabasco, and Liquid Smoke. Pour this mixture evenly over the top of your ribs.
Cover and cook on LOW for 6-7 hours, or until the meat is tender, and has begun the pull away from the bone. The longer you cook the meat, the more tender it will become. Before serving, flip the ribs over a few times, to get all sides nice and saucy.
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