On Saturday morning, Mark and I had our usual conversation – “What are we having for dinner?” An inventory of our freezer did not excite us and we decided to head to the store later that day. However, we did find a slab of pork ribs that we did not use the last time we made ribs. It was not enough for dinner for the five of us, but we thought it would make a great snack. Mark usually slow cooks the ribs, making it an afternoon project. Saturday’s schedule with the kids did not allow for it. However, I recently found a couple of crockpot rib recipes and I suggested this to Mark. We decided to try it.
We tweaked Mark’s oven recipe and this is what we came up with:
1 slab of pork ribs, cut into 2 and 3 piece bones
½ cup apple juice
½ cup chicken stock
6oz. tomato paste
Grill Masters Pork Rub
Sweet Baby Ray’s BBQ Sauce
Mix tomato paste with 1oz (1/4 of the jar) of Grill Masters Pork Rub. Use hands to rub on meat side of the ribs. Pour apple juice and chicken stock into 6 quart crockpot. Place ribs, bone side down, in crockpot. Cover and cook on low for 4 hours.
When the ribs came out of the crockpot, we poured Sweet Baby Ray’s BBQ Sauce on top.
The result was Fall-Off-The-Bone-And-Melt-In-Your-Mouth ribs! Many of the recipes I read suggested cooking the ribs for twice the time, which we thought would be too much. The internal temperature of the ribs was 170 degrees (a meat thermometer is a MUST HAVE) so four hours was perfect.
We enjoyed a mid-afternoon snack of ribs and a glass of Cote Du Rhone. (Caves du Fournalet – $7, Trader Joe’s). It was a great appetizer to the grilled steaks, mashed potatoes and Caesar salad we had for dinner a few hours later.