Show Subscription Form




Lip Smackin' Ribs Recipe
Lip Smackin' Ribs Recipe photo by Taste of Home

Lip Smackin' Ribs Recipe

Publisher Photo
No matter what time of year you eat them, these ribs taste like summer. It's feel-good food! —Ron Bynaker, Lebanon, PA
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 8 servings

Ingredients

  • 3 tablespoons butter
  • 3 pounds boneless country-style pork ribs
  • 1 can (15 ounces) tomato sauce
  • 1 cup packed brown sugar
  • 1 cup ketchup
  • 1/4 cup prepared mustard
  • 2 tablespoons honey
  • 3 teaspoons pepper
  • 2 teaspoons dried savory
  • 1 teaspoon salt

Nutritional Facts

1 serving equals 474 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 1,117 mg sodium, 43 g carbohydrate, 1 g fiber, 31 g protein.

Directions

  1. In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Yield: 8 servings.
Originally published as Lip Smackin' Ribs in Simple & Delicious June/July 2013, p11

Nutritional Facts

1 serving equals 474 calories, 20 g fat (8 g saturated fat), 109 mg cholesterol, 1,117 mg sodium, 43 g carbohydrate, 1 g fiber, 31 g protein.

Reviews for Lip Smackin' Ribs

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 13, 2014

"I halved the recipe because it's just me. These are so good! The sauce was wonderful and the ribs were tender....perfect cut of meat for this recipe."

MY REVIEW
Reviewed Nov. 11, 2014

"Very tasty and easy to make. As other reviewers have noted, this recipe makes more sauce than needed. I am freezing the extra sauce to use later for pulled chicken sandwiches. I pulled the remaining pork and will have pulled pork sandwiches tomorrow. My husband gave this a thumbs up. The only changes I made was I used two tsp. of pepper instead of three and I also used some homemade roasted tomato sauce that I had on hand. I will definitely make this again in the future."

MY REVIEW
Reviewed Aug. 10, 2014

"These are definitely the best ribs I have ever made in a slow cooker. Had guests for dinner and they all rated it a "10". I will definitely make this again and again!"

MY REVIEW
Reviewed Aug. 10, 2014

"Delicious, tender, and easy to make. I couldn't find dried savory at the grocery store, so I used a Southwest smoky and spicy blend instead, which gave it a nice kick."

MY REVIEW
Reviewed Aug. 9, 2014

"For BABYEDIE dried savory is an herb. I normally prefer fresh leaves snipped from growing plants which give a more intense flavor, generally, but the dried can be found in the spice section of the store (although in some stores small packets may be found in the ethnic food section or small packets of fresh in produce.)

This is a good recipe."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT