Off Skillet Empire: Crock Pot Ribs

Update from last week: Cooked the Salmon Carbonara, and it turned out excellent. Very filling, didn't make the rice (but I've made it before), and I learned that avocados are tricky if not ripened properly. I'll try it again another time.

With the cold weather this week, I'll opt out of anything on the grill and we'll go with a good indoor slow-cooked recipe, crock pot spare ribs. I've made it a few times and found just the right recipe.


-1 package boneless pork spare ribs (usually 4 or 5)
-1 18oz. bottle Sweet Baby Ray's "Sweet and Spicy" sauce
-1/3 cup white vinegar
-1/2 cup water
-1 tsp. cayenne pepper
-1 tbsp. crushed red pepper flakes
-1 tsp. garlic salt
-1 tbsp. rosemary
-1 tbsp. corn starch (optional, if too liquid-y)
-Hot sauce of your choice - I use habanero to give it some heat

Combine in a bowl and stir well. What I usually do the night before is toss the ribs in the crock pot, pour the sauce over, cover the crock pot with plastic wrap, put on the lid, and toss it in the fridge to let it soak in the flavors. Then in the morning I'll take it out and start it. When you get home, you've got fall-apart ribs waiting on you.

Save the remainder of the sauce, can it, and put it in the fridge for next week's grilled pork chop sandwiches. And since you can already guess it, grab those boneless pork chops this week and start marinating them in the remainder of the sauce the day before you're ready to grill them.

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