• Bea1703cfe7c03577a3aa079520180cf

Slewgundy Style Ribs

These make-ahead, country style barbecue ribs have lots of flavor, lots of sauce and work as well in winter as summer. Recipe originally from The Spruce, I've modified it a bit while still remaining easy to prepare. Cook it in the crock pot ahead of time and heat up in the cabin to serve with anything from mashed potatoes to egg noodles to sauted, spiralized zucchini noodles. Cole slaw, green beans, or a green leafy salad are great sides for this too. Heat them up after a mountain bike trip or fishing excursion to Slew Gundy or anywhere else.

Prep
Cook
Serves 8people
Ingredients
3-4
lb boneless country-style pork ribs
1/2
tsp kosher salt
1/4
tsp black pepper
1/4
cup brown sugar (packed)
2
cloves garlic (minced)
1
large onion (halved, thinly sliced)
1
can/bottle hard cider or 1 cup apple cider
1
(16 oz) bottle barbecue sauce (or about 1 1/2 cups homemade bbq sauce)
Directions
1.
Lightly grease the crockery insert of a 5 to 6-quart slow cooker.
2.
Trim and discard any excess fat from the ribs. This recipe tends to have plenty of fat in it. That's pork for you.
3.
Scatter the sliced onions in the bottom of the slow cooker, then place ribs on top.
4.
Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple cider evenly over the pork.
5.
Cover and cook on LOW for 7 to 9 hours.
6.
Drain liquids from the pork and discard. Pour barbecue sauce over the pork and stir slightly to distribute the sauce.
7.
Cover and cook on LOW for 1 hour longer.
8.
TO REHEAT:
9.
Place meat and sauce in a large pan or skillet. and reheat over medium heat.
10.
Serve hot over rice or noodles.

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