Crock Pot 'I Am So Full It Hurts' Pork Ribs Recipe

  This rib recipe sounds excellent! Not only does it include great ingredients, but it also includes great advice for making perfect ribs. Neil and I are excited to give them a try!

My only question is "what is liquid smoke"? - so I had a look around.
Liquid Smoke is a concentrated barbecue smoke seasoning. It's used to replicate the delicious flavor and aroma of real smokehouse wood without the need for a smokehouse. You should find it in most grocery stores in the same section as tomato ketchup and sauces.

Visitor Recipe

Crock Pot 'I Am So Full It Hurts' Pork Ribs Recipe

1/2 cup brown sugar
2 drops liquid smoke (just a tich!)
1/4 cup Paprika
1 tsp black pepper
1 table spoon salt
1 table spoon chili powder
1 table spoon garlic powder
1 table spoon onion powder
1 TEASPOON cayenne (optional)

1. Mix all ingredients together in a bowl.

2. Take fresh PORK baby back ribs and de skin the back along the bone side you will find a translucent layer of skin. This stuff is tough to peel off but if you lift the corner and use a paper towel to pull it back it can peel right off.

3. Lay out a sheet of plastic wrap (long enough the ribs can lay on top from end to end).

4. Grab a handful of "I am so full it hurts" ~ dry rub and rub that baby down ;)

5. Give it a good coating and flip to the other side do the same.

6. Wrap those ribs up in your plastic wrap and let them sit in the fridge over night.

7. About 4 hrs before dinner take them out and place them on their edge in your crockpot (so the bones tips are pointing up at you , so they are not laying down horizontal in the pot . . .we want these babies vertical!) DO NOT ADD ANY WATER!! THAT WILL MAKE THEM SOGGY!!!

8. Start that crockpot up and leave 'er at about 165 . .we want to cook them slow and long. Some crock pots may differ or have low, medium or high settings, you can bring her up to temperature and then reduce her down.

9. Keep that lid on people! We do not want to let all those great juices out.

10. Once you feel they are done (3-4 hrs on low) you can take them out and crisp up the out side on the BBQ - just to get those fancy grille marks. DON'T leave them on too long! Just a few mins will do!

Cut them in sections of two and feast!

Hummm better make 2 racks cause they are so good.

If only doing one please watch for "doneness."

Each crock pot's temperature varies.

I have this fancy " Hamilton Beach" pot with a probe.

If you have this too, insert your probe in the flesh part of the meat (of course you already know this) and set for probe action.

She'll shut'er down to warm when it is done.

Melissa M. (Canada)


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