Duke versus Carolina. Is there another as-intense rivalry college-basketball rivalry anywhere? This recipe comes from Prevention magazine’s “Slow Cooker Recipes” and is perfect for those game days when you’re ready for a hot meal but short on time.
These ribs are fall-off-the-bone tender . . . serve with a side of slaw, and you’re set to enjoy some hoops. Enjoy!
Crock-Pot Ribs
*8 servings * Per serving: 313 cal./33 gm protein/16 gm carb/0 gm fiber/12 gm fat/3.5 gm sat fat/622 mg sodium
INGREDIENTS:
2 cloves garlic
1 cup ketsup
1/3 cup orange juice
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon chipotle chile powder
¼ teaspoon ground cumin
4 lb. country-style pork ribs ( I used pork loin ribs)
- Pulse garlic in food processor until chopped. Add ketsup, orange juice, vinegar, soy sauce, marmalade, oil, brown sugar, chipotle powder, and cumin. Process until smooth for sauce.
- Spread a few spoonfuls of sauce in the bottom of a lightly-oiled 4-quart or larger slow cooker. Cut meat into serving portions of 3 to 4 ribs. Stack in cooker. Pour any remaining sauce over ribs.
- Cover and cook on low 6 to 7 hours, or until meat is tender and starts to separate from bone. Serve with additional sauce, if desired.
Lookin’ up,
Sislyn
