Slow Cooker Pork Western Shoulder Ribs with Barbecue Rub and Sauce
Slow Cooker Pork Western Shoulder Ribs with Barbecue Rub and Sauce - so simple it is barely a recipe.
What you will need
6 quart or larger slow cooker (Crock Pot brand is fine, but I like my fancy ones from All-Clad and KitchenAid)
Author: Mike Vrobel
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Category: Slow Cooker
3 pounds pork shoulder western ribs (or cut a pork shoulder into 1 1/2″ thick strips, or use pork shoulder chops)
1 teaspoon kosher salt
1 teaspoon barbecue rub (My homemade barbecue rub recipe is here; or use your favorite rub.)
1/2 cup water
1 cup barbecue sauce plus 1/2 cup barbecue sauce (My homemade barbecue sauce recipe is here; or use your favorite store bought sauce)
Tex-Mex ribs: substitute ground ancho powder or chili powder for the barbecue rub, and substitute tomato salsa for the barbecue sauce. (This works best if you shred the ribs with a fork, and serve with tortillas as a taco filling).
Serve with cheap white bread (for sopping up juices and barbecue sauce), dill pickle slices, cole slaw, and potato salad. And a cold beer, of course. Or, rough chop the ribs into chunks, and serve with hamburger buns as rib sandwiches.
Normally, I will brown meat before putting it in the slow cooker; it adds an extra depth of flavor to the recipe. In this case, the small amount of water in the cooker leaves most of the ribs exposed, and the cooker browns the ribs for me. That said, if you have the time, brown the ribs before putting them in the slow cooker. Heat 1 teaspoon of oil over medium-high heat until just showing wisps of smoke, then put the (salted, bbq rubbed) ribs in the pan and sear for 3 minutes per side or until well browned. Put the ribs in the slow cooker crock, then add the 1/2 cup water to the pan over medium heat. Once the water comes to a simmer, scrape the pork bits from the bottom of the pan and pour the water into the crock. Cook the rest of the recipe as described.