Had a slab of pork spare ribs in the fridge that I needed to use but didn't feel like smoking them. So we tried something that in theory should work. Just treat them like any other kind of rib like beef or veal.
Into the slow cooker went a big can of whole tomatoes, water, some garlic, some onions and good dose of BBQ like spices - worcheseter sauce, cumin, garlic powder, paprika, salt/pepper, etc. Cut up the ribs into 3-4 rib sections so it all fit into the pot. Braised them for about 6 hours. Liquid mostly covered the ribs.
The meat was very tender, but still firm enough that it didn't turn to mush. After about 4-5 hours the bones had already fallen away from the meat but I kept them in there for flavor. Didn't trim any fat off the ribs, just the membrane thinking I would need that fat in the braising. Surprise! They tasted great! Really took on the flavor of the liquid. Served with mashed potatoes and slowcooked homegrown green beans.
So if you ever want to make pork ribs without too much fuss, this turned out really well.
Into the slow cooker went a big can of whole tomatoes, water, some garlic, some onions and good dose of BBQ like spices - worcheseter sauce, cumin, garlic powder, paprika, salt/pepper, etc. Cut up the ribs into 3-4 rib sections so it all fit into the pot. Braised them for about 6 hours. Liquid mostly covered the ribs.
The meat was very tender, but still firm enough that it didn't turn to mush. After about 4-5 hours the bones had already fallen away from the meat but I kept them in there for flavor. Didn't trim any fat off the ribs, just the membrane thinking I would need that fat in the braising. Surprise! They tasted great! Really took on the flavor of the liquid. Served with mashed potatoes and slowcooked homegrown green beans.
So if you ever want to make pork ribs without too much fuss, this turned out really well.
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