Don't fall over in a dead faint after reading the title here - Big Guy can take full credit for last night's dinner. You see, he doesn't have the same opinion about slow cookers that yours truly does. Personally, I'd have used the Dutch oven to achieve the same results but then I'd have been complaining all afternoon about the heat in the kitchen from having the oven on. Guess he just wanted to save his ears from the harangue.
Anyway, inspired by a recipe from myrecipes.com, Big Guy made enough changes that we'll be calling this one after him. He browned the gorgeous meaty country style pork ribs on the barbecue before dumping them into the slow cooker where they bedded down with onion, apple juice, spices including dried chipotle chili powder and some of his infamous barbecue sauce. Unfortunately he's not about to part with the recipe for his barbecue sauce, but you can jazz up any purchased kind with teaspoon or 3 of red pepper flakes depending on your heat tolerance level.
Cooked on low for 6 hours and thickened with a cornstarch slurry, the result is enough to rave about - extremely tender chunks of meaty pork with a sauce that's absolutely packed with flavor. We had the ribs along with some slaw since we're all about watching our P's and Q's these days, but serve these babies on a bed of rice and you'll have 'em screaming for seconds. I kid you not!
Personally, we have big plans for the leftovers - like fried up and loaded into corn tortillas as carnitas or piled into flour tortillas for burro's or even quesadillas or simply reheated along with sweet potato chunks and black beans for a fabulous new fangled chili/stew. Whatever they morph into, it's guaranteed to be delicious.
Big Guy’s Slow Cooker Spicy Country Ribs (from JBug’s Kitchen inspired by myrecipes.com)
4 pounds pork country style ribs
1 medium onion, chopped
3/4 cup barbecue sauce
1 teaspoon red pepper flakes (more or less to taste)
1 tablespoon kosher salt
1 cup apple juice
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
1-1/2 tablespoons cornstarch mixed with
3 tablespoons water
Brown country style ribs on all sides (we did it outside on the gas barbecue) and place into slow cooker. Combine chopped onion, barbecue sauce, red pepper flakes, salt, apple juice, chipotle chili powder and oregano together. Pour over ribs, cover and cook on low for 6 hours or until ribs are very tender. Remove cover, increase temperature to high. Skim excess fat from liquid and stir in cornstarch/water mixture. Bring sauce to a boil and cook for 2 more minutes. Serve over rice. Makes 4 servings.
A year ago - Pan Seared Halibut with Roasted Pearl Tomatoes
Two year's ago - Mahi Mahi in Tomato Olive Sauce
Three year's ago - Steak Salad with Chimichurri Dressing