Okay, to say that I am giddy with excitement over this post would not be an overstatement. As the title of this blog *used to* read, I was Domestically Impaired so I’ve yet to hear the words, “Please make XYZ because I’ve been wanting that”, and things can get dicey when I’m behind the camera instead of in front of it. This recipe is completely created by me and photographed by me as well! It tasted great and the picture actually looks appetizing, don’t you think? I’m so proud.
I have two reasons for posting a recipe each Thursday night.
1) I want to learn to cook by the time I am 50, and…
2) I participate in a Linky Party each Friday morning at about 7:00 AM CDT time – although you can post all weekend long. This party is hosted by several fellow bloggers: The Country Cook, 4 Little Fergusons, Meet Penny, The Better Baker, and Sunflower Supper Club.
I met Brandie The Country Cook first on FaceBook. I visited the Potluck a few times first then decided this would be a good way to challenge myself to cook at least one new thing each week. Then I would photograph it and post it for everyone to see. All I had to do was “like” them all on FaceBook or follow them on Twitter or Pintrest or their blogs. I do most of those things with all of them and each Sunday afternoon when everyone else is napping, I look at all the recipes deciding which ones I want to try out the following week or next holiday or whatever. I want to encourage each and every one of you to do the same. It’s fun, supportive, encouraging and sometimes exciting! I can hardly wait till morning when I can post this. So, here’s the recipe:
Slow Cooker Country Ribs
1 package Country Style Ribs
Salt & Pepper
2 Tablespoons cooking oil
1 Cup chicken broth
• 2/3 cup light brown sugar
• 1 teaspoon Hungarian paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon white vinegar
• 1/2 teaspoon dried ground thyme
• 2/3 cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon cayenne pepper
Put all ingredients into a pot, stirring together over medium heat. Cook to simmer and then take off the burner to cool.
Salt and pepper ribs to taste and brown in skillet with cooking oil.
When browned, pour chicken stock in slow cooker and place ribs on top.
Pour barbecue sauce over ribs making sure all sides are coated.
Turn slow cooker to high and cook for 4 hours.
Turn slow cooker to low and cook an additional 2-4 hours, until falling apart.
Remove from cooker to plate and cover with foil for about 20 minutes.
I served with fresh rolls and mashed potatoes pouring a little sauce over the potatoes as well.
As you can tell, this barbecue sauce is not thick or heavy and is even less thick because of the chicken stock. I don’t really like store-bought sauces because they are too sweet for me. This one is not. It is light and does not cover the taste of the ribs.
***if you don’t have a slow cooker, place in a 9×13 Pyrex dish, cover with foil and cook for 3 hours in a 300 degree oven, removing foil for last 30 minutes***