- 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
- 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.
Reviews forLip Smackin' Ribs
"This recipe made a good rib and were easy to make. I lightly sprinkled the ribs with seasoned salt and cracker pepper while browning, and used dark brown sugar in the sauce. I only had dried, ground savory, so used 1/2t of that and 2t of pepper. We added some cut up potatos on top of the ribs during the last hour (we cooked on high for 3 hours) and ate those mashed, topped with the sauce. The meat was moist, melt-in-your-mouth tender and delicious."
"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."
"Just ok to me."
"Turned out wonderfully! I used thyme instead of savory though just because that's what I had on hand."
"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!"
"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."
"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."
"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."
"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."