Crockpot Pork Ribs

While at the store, I discovered boneless country pork ribs on sale. It’s not a cut I normally buy, but i figured I could find something to do with them, so I grabbed a pack and put it in the freezer.

I found this recipe and figured I would go with it because it seemed relatively versatile, and it’s in the crockpot.  Win/win in my book!

3 to 4 pounds boneless pork country-style ribs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup light brown sugar, packed
2 cloves garlic, minced
1 large onion, halved, thinly sliced
1/2 cup apple juice
1 bottle (16 to 18 ounces) barbecue sauce, about 1 1/2 cups

Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top. Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 8 to 9 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.

  1. I had to adapt this a little because 1) my package of pork ribs was only 1 1/4 lb. and 2) I realized at 9am that I was OUT of apple juice. Instead, I substituted half of a tropical orange juice box. (hey, you have to work with what you’ve got). I adjusted the measurements accordingly on the ingredients throughout the rest of the recipe.
    We loved it! We used Sweet Baby Ray’s barbeque sauce and I ended up shredding it slightly and making pulled pork sandwiches out of it. Will make again!

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