For dinner, I made BBQ ribs, twice-baked potatoes, and golden crusted brussel sprouts. It was delicious! These ribs were pork spare-ribs which I hadn’t tried cooking before. Twice-baked potatoes are always tasty and I found the brussel sprouts recipe on 101 Cookbooks. Read more for the details…
Country style ribs are a cut of pork, usually boneless, and from the tenderloin. I think the only reason they’re called ribs is because they’re just sliced to resemble a rib. Today’s recipe is, of course, a barbecue of these ribs. I took a few pictures throughout the process to be more illustrative than past recipes, and I’m going to attempt to impart some of my own tips so you can enjoy your own barbecued ribs! We’ll be roughly following another recipe, and making our own BBQ sauce. Hit “read more” to continue…
Update: My “crock pot” is actually a Hamilton Beach slow cooker: http://www.hamiltonbeach.com/products/slow-cookers-4-quart-slow-cookers.php
The Crock Pot methodology: flavor the food, let it cook for a looooooong time, and don’t mess with it at all. This time I was using a pork loin, but I wasn’t using a recipe. I seasoned with some vinegar, brown sugar, and BBQ dry rub — then as you can see — laid some strips of bacon over the top just to “fancy it up” a little. After cooking for 7-8 hours, it was done. I moved it to a roasting pan, and broiled for just a few minutes to crisp the bacon.
How’d it turn out? Well, the bacon didn’t give off flavor like I had hoped it would. And a pork loin probably shouldn’t be cooked as a roast — cuts with bones and fats give better flavor. My roast wasn’t bad at all. It was just OK though.
The Crock Pot: 100% reliable.
