- 12
Ingredients
- For the ribs, trim:
- 4-5 lbs boneless country style pork ribs
- 2 large onions, sliced
- 3/4 cup apple juice
- Combine:
- 1 Tbsp each paprika and granulated garlic
- 2 tsp each onion powder, kosher salt, and brown sugar
- 1 tsp each black pepper, dried thyme and celery seed
- 1/2 tsp cayenne pepper
- For the sauce, heat:
- 2 Tbsp canola oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1/2 cup diced celery
- 1 Tbsp chopped garlic
- Add:
- 2 cups ketchup
- 1/4 cup creole mustard
- 2 Tbsp cider vinegar
- 1 Tbsp brown sugar
- 1 tsp worchestershire sauce
- Texas Toast
- Chopped fresh parsley
Preparation
Step 1
For the ribs, trim excess fat from ribs, then pat dry with a paper towel. Place sliced onions in bottom of slow cooker; add apple juice.
Combine paprika, granulated garlic, onion powder, salt, 2 tsp brown sugar, black pepper, thyme, celery seed, and cayenne. Rub spice mixture onto ribs and place in slow cooker on top of onions. Cover and cook ribs on low setting 5 hours.
For the sauce, heat oil in a saucepan over medium high heat. Add diced onion, bell pepper, diced celery, and chopped garlic; cook until softened, 5 minutes. Add ketchup, mustard, vinegar, 1 Tbsp brown sugar, and worchestershire; simmer over low heat, stirring often, 20-25 minutes. Puree sauce with a handheld blender or in a food processor until smooth; season with salt and pepper. Reserve 1 cup of sauce.
Remove ribs from slow cooker; discard liquid and onions. Return ribs to slow cooker. Pour remaining sauce over ribs. Cover ribs and cook on low setting, 1 hour more. Serve ribs on Texas toast with reserved sauce and parsley.