Crock potAmerican
Country-style pork in the crock
These are not spare ribs and not St. Louis. Blade-end shoulder strips. Sauce, time, they forgive you.
Made it?
6 hr · 15 min hands-on · pull 195°F · rest 10 min
Ingredients
4.5 lb on the fire · ~2.3 lb to the table · 5 plates at 8 oz
- country-style pork ribs4 1/2 lb
- kosher salt1 tsp
- paprika1 tsp
- black pepper1/2 tsp
- onion, sliced1
- barbecue sauce1 cup
- apple cider vinegar1/4 cup
Method
- 1
Salt, paprika, pepper. Onion in the crock, ribs on top. Sauce mixed with vinegar, poured over.
- 2
Low 6 hours. They should pull from the blade bone if it is still in.
- 3
Rest 10. Broil 4 minutes with extra sauce if you want a set glaze.
If you don’t have it
- Country-style ribs → Shoulder steaks or cubes. Same muscle. Same 6 hours.
- Barbecue sauce → Mustard and brown sugar. Carolina-lean. Still a cup of liquid, not a bottle.
Same cook, different day
Broiled glaze
You want set sauce. Pull, extra sauce, broil 4 minutes.
Over rice
Not a sandwich night. Keep more of the pot liquid. Onion on top.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min