Slow Cooked BBQ Pork Ribs Recipe

On a rainy day in Seattle, you can hear the raindrops fall upon the outdoor barbecue. To make things feel better and cozier and yummier, make these slow cooked ribs and have friends over and play games. Or skip the friends and the games and just eat ribs.


Barbecue Sauce Ingredients

  • 6 tablespoons olive oil
  • 1 large yellow onion, diced
  • One 14.5 oz. can petite diced tomatoes
  • One 12 oz. tomato paste
  • 1 1/2 cups water
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 cup dark brown sugar, packed
  • 2 teaspoons. kosher salt
  • 2 teaspoons fresh ground pepper
  • 1 tablespoon smoked paprika (not regular paprika)
  • 1 tablespoon chili powder
  • 1/3 cup BBQ rub (I used Grill Mates Sweet & Smoky Rub)
  • 2  tablespoons yellow mustard

This recipe is easier than you might think. It’s worth a try and worth the credit you will get from your football crazy friends and family. First, defrost one or two bags of frozen ribs.

Sizzle olive oil in a pot.

Place diced onion into very small pieces and add to the oil. Cook until onions appear translucent.

Add tomato puree, tomato paste, water, vinegar & molasses.

While sauce is simmering, continue to stir and add dark brown sugar, kosher salt, pepper, smoked paprika (not regular paprika), & chili powder.

Finally, add BBQ rub (I used Grill Mates Sweet & Smoky Rub), cranberry juice and yellow mustard.

Place sauce in blender and cover with lid. Blend until all tomatoes & onions blend into the sauce. Set aside.

Slow-Cooked Ribs

Brown about 2-3 pounds of ribs in olive oil until it the meat has browned on all sides. Stir 1 1/2 cups more water into the sauce. Place ribs into a baking pan and pour sauce over them.

Bake in the oven at 275°F for about 4-6 hours.

When finished, ribs will be bubbling with steamy goodness and ready to eat with a thick, red BBQ sauce.

Grilling Ribs

For barbecuing, turn the grill on medium heat. Cook ribs until the middles reach at least 145°F when tested with a meat thermometer and they are fall-apart tender.

Brush sauce over meat a few minutes before it’s finished cooking so the sugars in the sauce don’t instigate burning.

Leftover sauce can be saved and served on anything you like as long as it hasn’t come in contact with raw meat

Perfectly perfect served with cornbread muffins or scalloped potatoes or coleslaw. And rolls of paper towels. And preferably while using your best Southern accent.

 

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