OKLAHOMA CITY - If you are trying to come up with a delicious meal for football season, these ribs will likely do the trick.
Crock pot ribs and homemade barbecue sauce:
- 4lbs spare ribs
- Salt & pepper or dry rub
- 6-8 oz barbecue sauce, plus 6-8 oz on the side.
Thoroughly salt and pepper or rub the ribs before placing them in the crock pot. Glaze with sauce and heat for eight and a half hours. If the crock pot is full, increase it to 10 hours.
To make the barbecue sauce:
- 1 medium yellow or white onion, minced
- 4 garlic cloves, minced
- 1/4 cup of oil
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1 tsp. coarsely ground black pepper
- 2 cups ketchup
- 1 cup brown sugar
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup prepared mustard
- 3 tsp liquid smoke
In a saucepan, heat oil. Add onion and saute until it is slightly translucent. Add garlic and continue to saute for 2 minutes. Add spices and stir until thoroughly blended. Add remaining ingredients and stir.
Bring to slow boil, then reduce heat to low and simmer for one hour. Cool.
Best if refrigerated for 24 hours prior to serving.
Makes 20 ounces and can be refrigerated for one month.