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Lip Smackin' Ribs Recipe
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Lip Smackin' Ribs Recipe

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4.5 17 18
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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: 474 calories, 20g fat (8g saturated fat), 109mg cholesterol, 1117mg sodium, 43g carbohydrate (40g sugars, 1g fiber), 31g 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


Reviews for Lip Smackin' Ribs

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dschultz01 User ID: 1076910 251816
Reviewed Jul. 24, 2016

"These were very good. The sauce was excellent! Just have to be careful not to cook them too long. I cut the recipe in half, and they were slightly overcooked after only 2.5 hours in the crockpot."

MY REVIEW
KimandTommy User ID: 7946929 239132
Reviewed Dec. 10, 2015

"Just ok to me."

MY REVIEW
mkaskela User ID: 6061564 230022
Reviewed Jul. 22, 2015

"Turned out wonderfully! I used thyme instead of savory though just because that's what I had on hand."

MY REVIEW
asnunez User ID: 2408742 228413
Reviewed Jun. 23, 2015

"These were just okay. Nothing to write home about. WAY TOO SWEET! I do however wonder where a person can find the recipe for the veggies that are pictured in this plate! They look AMAZING!"

MY REVIEW
luigimon User ID: 1692040 214784
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
bjh173rd User ID: 5730295 197861
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
retiredcookie2000 User ID: 788073 118817
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
TeresaWitt User ID: 4117537 200131
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
thomsmom User ID: 2041371 187208
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."

MY REVIEW
bergner2 User ID: 6240445 197860
Reviewed Aug. 4, 2014

"This recipe is the greatest! All though I have the recipe somewhat different. Instead of ketchup, I use a small bottle of barbeque sauce, I add sliced onion and sliced green pepper as well. I also add some crushed garlic. I then brown the ribs on the grill for a few minutes on all sides to give them the barbeque smoke taste, then put them in the crock pot on low. If you need to cook for a large group (8 lbs. and over), I use a large Nesco set on 225 degrees for about 3 to 4 hours. Yum!! Enjoy."

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