It's great you know, this method using the slow cooker. There's still quite a bit of the BBQ sauce leftover and I am looking forwards to making some Korean chicken wings soon
The hubs and I have a little non-competitive Memorial Day BBQ cook-off of our pork ribs. That is just how easy it is to cook delicious and juicy BBQ Pork with Spicy Dry Rub
Leftover St Louis Ribs and Pinto Beans. This half rack was from September and as you can see these ribs looked as inviting now as they did when they first came off the MAK
add a little spice, though, if you're using classic ketchup). There was so much cornbread, that I used the leftovers a few days later to make a cornbread stuffing, tossed with sauteed onions and celery, and a little chicken broth, which we ate with some BBQ chicken
I’ve been using my Instant Pot for about a month now and I’ve been sharing some recipes with you guys and I really really hope that you bought or are planning on getting one, because it’s seriously one of the best pots you could have in your kitchen
Now that the membrane has been dealt with (or not) sprinkle both racks generously with salt on both sides, then cover them in BBQ sauce, using about half the amount you made
Turn them over so the meat side is down, and using a paper towel to help you grip, peel off the back membrane of the ribs if the butcher hasn't already removed it
Charcoal briquettes (if using charcoal barbecue). Very earthy flavored mushroom sauce, use just a small amount and save the leftover to drizzle over a good steak
) I like cooking two racks of pork ribs so we have leftovers for lunch the next day. Make sure you strain the leftover “juice” from crock for any extra pieces of meat that have fallen off the rib bones and all those nice little bits of sliced onions
