Tasty Pork Ribs
Total TimePrep: 10 min. Cook: 6 hours
- 4 pounds bone-in country-style pork ribs
- 1 cup ketchup
- 1 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon molasses
- 1 garlic clove, minced
- 2 tablespoons dried minced onion
- 1 teaspoon Cajun seasoning
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
- Cover and cook on low for 6-7 hours or until meat is tender.
Nutrition Facts1 serving: 371 calories, 14g fat (5g saturated fat), 86mg cholesterol, 1076mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 27g protein.
Sep 11, 2017
Ribs need salt and pepper before adding the sauce. they tasted bland.
May 9, 2016
Really good ribs. I popped mine in a 300 degree oven for a few hours. We really enjoyed them. A great way to make economy meat taste top shelf!!
Nov 5, 2015
Delicious. Substituted barbecue rub for the Cajun then thickened the sauce with a little cornstarch just before serving. Yum!
Mar 17, 2015
Very good, barbecue sauce was delicious and the ribs were so tender!
May 1, 2013
This is the second time I've made this. We really enjoyed it last time. I just brown on the stovetop and then bake for a couple of hours.
Jan 13, 2013
This was delicious!!! I used maple syrup in place of molasses and a little less worshtershire. I read of one person who boiled the ribs for a bit first to remove extra fat, great idea! Cheap meat and it was great!!!
Apr 11, 2012
I really enjoyed the sauce on these ribs! I accidentally doubled the garlic and I don't think it was overwhelming. One of the best BBQ sauce recipes I've tried.
Jul 15, 2011
THESE ARE AWESOME!!!!!!!!!!!!!!
Jun 14, 2011
These were so easy to make and turned out delicious. My first attempt at ribs - and I will definitely make them again.
Apr 28, 2011
Really good flavor!! I thickened the sauce with cornstarch/water mixture after it was all done and put the sauce on mashed potatoes. Yum!
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