Barbecued Anything

By SewingDragonfly

Sugar Cookie Murder

Norman Rhodes says this is the easiest barbecue anyone could ever dream up. I've tasted his barbecued ribs and they're absolutely delicious.

Norman says to tell you that this barbecue sauce also works for chicken or sausage cooked entirely on the grill. For chicken, it's even better if you leave out the steak sauce and increase the mustard to ½ cup.

Norman also says that if you're pressed for time, you don't have to make the barbecue sauce. Just use a good bottled sauce. The secret is slow cooking the meat in the Crock-Pot – that's what makes it so tender and tasty.

Ingredients

• Barbecue Sauce:
• 4-5 lb ribs cut into 2 rib servings
• 1/2 cup catsup
• 2 T firmly packed brown sugar
• 1/4 cup bottled steak sauce
• 1/4 cup honey mustard
• 2 T wine vinegar or apple cider vinegar or white vinegar
• 1/2 tsp season salt
• 1/2 tsp liquid smoke
• 1/2 onion – minced

Preparation

Step 1

Preheat oven to 400° - rack in the middle position. Spray a 5 quart or 6 quart Crock-Pot with Pam

Place the ribs on a rack in a baking pan and brown them at 400° for 15 minutes. Turn them over and brown them on the other side for an additional 15 minutes. Drain off the fat.

Combine the sauce ingredients in a large bowl. Place the ribs in the Crock-Pot and pour on the sauce. Cover and cook on LOW for 6-8 hours.

These ribs are great cooked entirely in the slow cooker. If you want to use your grill, pre-cook them in the Crock-Pot for 5 hours, refrigerate them, and finish them up outside on the grill.