A week or two ago I saw this really tempting blog post for slow cooked short ribs from Lori at My Wooden Spoon. Go take a peek, I’ll wait ……..
Looking good aren’t they? I thought so and decided I must make some or at least something similar.
Growing up the only way I ever ate ribs was a slab of baby backs in my mom’s pressure cooker. They came out fall off the bone tender with the BBQ sauce broiled on top. Ugh, how I wish I had a slow cooker (and actually knew how to use it). So I went with a cooking method I could manage and that meant tossing the ribs in the slow cooker.
Beautiful! And they tasted even better than they look. One slab of pork ribs spent 12 hours in the slow cooker just hanging out in my favorite BBQ sauce and a liquid I just thew together to keep them moist overnight.
- 1 slab pork ribs
- 1 cup apple cider vinegar
- ½ teaspoon ground mustard
- 1 tablespoon Lawry’s seasoned salt
- ¼ cup lemon juice, fresh squeezed
- ¾ bottle of Maull’s Sweet-N-Mild BBQ Sauce + ¼ bottle for broiling
- In a bowl, mix together the vinegar, mustard, salt and lemon juice.
- Pour the sauce over the ribs in the slow cooker.
- Pour the bottle of BBQ sauce over the ribs, cover and cook on low for 12 hours.
- Place the ribs on a baking sheet and use the remaining BBQ sauce to brush on the top of them and broil on low for less than 5 minutes. Just until the sauce bubbles.