BBQ Pork Ribs in the Slower Cooker So-Easy 3-Ing. This is a brilliant Sunday dinner trick which I got out of my neighbor of Texas. The most mouthwatering meat t comes along with only 3 ingredients wrapped in foil.
Servings: 4
Ingredients
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3-4 pounds pork ribs (baby back or St. Louis-style, sliced in 2-3 ribs, as necessary)
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1 1/2 cups of bottled barbecue sauce ( brand of your choice)
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1 cup cola (regular, not diet)
BBQ Pork Ribs in Slower: Directions
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Fit the inside of your slow cooker with a large piece of heavy-duty aluminum foil, and be careful to leave plenty of overhang on all sides so that you can fold the ribs up into a tight packet. In case of a narrow foil, place two sheets together such that there will be no holes where juices will pour out.
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Blot the pork ribs using paper towels. Should there exist a thick, silvery membrane at the back of the racks and you want to feel it, put a knife under one of the corners and remove it under a paper towel so that it imparts to it a better grip. This is not necessary, but it may make the ribs even more tender.
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Put the ribs in the slow cooker lined with foil, meaty side facing up. When necessary, slice the rack into 2-3 rib sections in order to make them fit tight. It is all well to pile them up to a certain extent, and as far as possible leave them in one layer.
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Add the barbecue sauce and cola to a bowl or a large measuring cup and Whisk. The cola will dilute the sauce mildly and give it a certain sweetness that would assist in making the glaze sticky and shiny.
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Evenly pour the mixture of barbecue sauce and cola on the ribs and ensure that all of the meat is covered. Ladle a spoonful of sauce over any bare areas to ensure that everything is bathed in sauce.
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Then take up to you is the hanging foil and bring it over the ribs, and then fold and crimp the edges together to create a tight sealed packet. You want that foil to be loosely wrapped to keep the steam and sauce inside, and that is the secret which makes the meat so tender that it falls off the bone.
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Cook the ribs in the foil and on the top of the slow cooker with the lid and cook on LOW (4 to 5 hours) or HIGH (7 or 8 hours) until the meat is very tender and begins to tear off the bone as you carefully pull it with a fork.
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When the ribs are cooked open the slow cooker gently with oven mittens and peel the foil off- be careful of the hot steam. The ribs are very tender and therefore proceed slowly. Pour a little of the pastey sauce in the foil onto the ribs, to give them that black shiny glaze.
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To achieve a slightly more caramel finish, you can transfer the ribs and some of the sauce on the foil to a foil-lined baking intruder and broil in the oven, cook for 3 to 5 minutes, just until the edges start to brown and the sauce begins to bubble. This is not required but makes you look like you have a backyard-barbecue.
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Plate the ribs directly out of the foil packet in the slow cooker or the baking sheet in case you broiled them and pour the additional sauce over the top. The meat is to be soft enough that it can be brought off the bone with very little effort.
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