good ribs recipe

I'm not much help here. We don't do a lot of ribs, unless they're baby back ribs. I do have a recipe that Rick likes me to make, but when my niece tried it, she didn't care for it. It uses applesauce and BBQ sauce made from catsup. It's not for the crock pot.

APPLESAUCE GLAZED SPARERIBS

2     med. onions, chopped                                     

2     Tbsp. butter or margarine                        

2     c. applesauce                                             

1     c. catsup                                                                    

4     Tbsp. lemon juice

2     Tbsp. Worcestershire sauce

2    tsp. salt

42  lbs. pork spareribs, cut into 3-rib pieces

Place spareribs meaty side up on rack in shallow roasting pan. Bake in 325° oven about 60 minutes. Melt butter in skillet; add onion and sauté until tender. Add remaining ingredients, except ribs. Cook on low heat, stirring occasionally, until hot and bubbly. Brush spareribs with applesauce mixture. Roast, turning and brushing frequently with sauce, about 45 minutes or until spareribs are done.

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Here's one that's really for beef short ribs, but I've used it for pork spare ribs and they weren't bad. It's not for the crock pot either.

CRANBERRY BARBECUE SHORT RIBS

4     lb. beef chuck short ribs                           

2     Tbsp. canola oil                                        

2     lb. small white onions                               

2     med. garlic cloves, minced                       

8     oz. can whole-berry cranberry sauce

4     lg. celery stalks, cut in 2-inch pieces

1     c. water

:    c. catsup

1     Tbsp. horseradish

3    tsp. salt

3    tsp. pepper

Heat ribs in Dutch oven (a few at a time), over medium heat until brown. Set ribs aside. Add onions and garlic to drippings in Dutch oven; cook until lightly browned. Spoon off fat. Return ribs to oven; stir in cranberry sauce, celery, water, catsup, prepared horseradish, salt, and pepper. Cover and bake at 350° for 2 to 22 hours, stirring occasionally. Skim fat from surface. Makes 8 servings.

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This is a good recipe for ribs, but again, it's not for the crock pot. We like it and I will broil them instead of grilling them, too.

CALGARY STAMPEDE RIBS (from Taste of Home)

4 pounds pork baby back ribs, cut into serving-size pieces

3 garlic cloves, minced

1 tablespoon sugar

1 tablespoon paprika

2 teaspoons each salt, pepper, chili powder and ground cumin

BARBECUE SAUCE:

1 small onion, finely chopped

2 tablespoons butter

1 cup ketchup

1/4 cup packed brown sugar

3 tablespoons lemon juice

3 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

1-1/2 teaspoons ground mustard

1 teaspoon celery seed

1/8 teaspoon cayenne pepper

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325 degrees for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.

Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.

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I did look on allrecipes.com and found this http://allrecipes.com/recipe/slow-cooker-spare-ribs/detail.aspx There are some good reviews for this recipe, although people tweaked the recipe to suit themselves. People really seem to like the recipe though.

Make sure you put the ribs on a cookie sheet with a few Tbs of cider vinegar and bake for 15-20 minutes at 350 before doing anything else. It helps make them fall off the bone tender!

Quote:

Originally Posted by resqchick 

Make sure you put the ribs on a cookie sheet with a few Tbs of cider vinegar and bake for 15-20 minutes at 350 before doing anything else. It helps make them fall off the bone tender!

Mine always come out this way without doing the cookie sheet thing.

I've always done it this way. If you bake them beforehand, it does remove some of the fat and grease too, so they're not soaking in it when cooking. 

Quote:

Originally Posted by Yosemite 

Mine always come out this way without doing the cookie sheet thing.

Then you should share your secret. :)

I don't eat ribs, but I do cook them for my husband. I remove the membrane to help them stay tender, but it's kind of a pain to do so. Do you know if it really makes a difference?

In a crock pot place one can sauerkraut and new potatoes then your spare ribs then another can of sauerkraut over the top.

You have to adjust the amount of ribs and potatoes to fit in your crock pot.5 hours on high should have the meat falling off the bones.

simple and delicious.Goes well with a nice French bread on the side.One of my favorites!

Quote:

Originally Posted by sflacat 

In a crock pot place one can sauerkraut and new potatoes then your spare ribs then another can of sauerkraut over the top.

 

You have to adjust the amount of ribs and potatoes to fit in your crock pot.5 hours on high should have the meat falling off the bones.

 

simple and delicious.Goes well with a nice French bread on the side.One of my favorites!

OMG, I dearly love sauerkraut!