Stack of Bones Recipe
Stack of Bones Recipe photo by Taste of Home

Stack of Bones Recipe

Publisher Photo
My husband devours these delicious ribs! They're prepared in a slow cooker so they turn out tender every time.—Linda South, Pineville, North Carolina
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 4 servings

Ingredients

  • 1 cup chili sauce
  • 2 green onions, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon liquid smoke, optional
  • 4 pounds pork baby back ribs

Nutritional Facts

1 serving equals 872 calories, 61 g fat (23 g saturated fat), 245 mg cholesterol, 1,497 mg sodium, 26 g carbohydrate, trace fiber, 51 g protein.

Directions

  1. In a large bowl, combine the first 10 ingredients. Cut ribs into individual pieces; dip each into sauce. Transfer to a 5-qt. slow cooker; top with remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 4 servings.
Originally published as Stack of Bones in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p244

Nutritional Facts

1 serving equals 872 calories, 61 g fat (23 g saturated fat), 245 mg cholesterol, 1,497 mg sodium, 26 g carbohydrate, trace fiber, 51 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Stack of Bones

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 26, 2013

"These were so good. I'm not a rib fan but I would make these again. They are easy to make and the sauce is excellent!"

MY REVIEW
Reviewed Mar. 31, 2011

"I am actually preparing to make these a second time. It was wonderful & easy!!! I actually did this the night before. I followed all of the directions except placed them in a 9x13 pan then poured the sauce over the top, the next morning I transferred it to the slow-cooker. I also used Country-style ribs. It was delicious. This recipe is going into the rotation."

MY REVIEW
Reviewed Oct. 18, 2010

"OOOOOH so very good !"

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