Serves: 6
1. Heat oven to 350°.
2. Make desired sauce.
3. Cut ribs into serving pieces. Place meaty sides up in pan.
4. Cook as directed.
Spicy Barbecue Sauce
1/3 cup butter or stick margarine
2 tablespoons white or cider vinegar
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
Dash of ground red pepper (cayenne)
Heat all ingredients in 1-quart saucepan over medium heat, stirring frequently, until butter is melted.
Molasses-Mustard Sauce
1/2 cup molasses
1/3 cup Dijon mustard
1/3 cup cider or white vinegar
Mix molasses and mustard. Stir in vinegar.
Using sharp knife or kitchen scissors, cut pork ribs into serving-size pieces.
Sweet-Savory Sauce
1 cup chili sauce
3/4 cup grape jelly
1 tablespoon plus 1 1/2 teaspoons dry red wine or beef broth
1 teaspoon Dijon mustard
Heat all ingredients in 1-quart saucepan over medium heat, stirring occasionally, until jelly is melted.
NUTRITION FACTS: 1 Serving: Calories 735 (Calories from Fat 540) Fat 60g (Saturated 25g) Cholesterol 225mg Sodium 220mg Carbohydrate 1g (Dietary Fiber 0g) Protein 48g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 8% Iron 16% DIET EXCHANGES: 7 High-Fat Meat 1 Fat
Slow Cooker Directions: Reduce amount of ribs to 3 1/2 pounds. Cut ribs into 2- or 3-rib portions. Place ribs in 5- to 6-quart slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour 1/2 cup water into slow cooker. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs. Drain and discard liquid from slow cooker. Make desired sauce pour into bowl. Dip ribs into sauce to coat. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Saucy Ribs recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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