Entrees
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Makes 5 cups
null
Makes 5 cups
carb. 11g
pro. 31g
fat 18g
sat. fat 7g
chol. 107mg
sod. 411mg
calc. 28mg
fiber 1g
Ingredients
2½ pounds bone-in country-style spare ribs ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon paprika ½ pound onions, peeled and thickly sliced 1 cup water 1-1½ cups Barbecue Sauce, see recipe listed under Sauces and Dressings (or purchased)
Preparation
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork and onions in ceramic pot of Cuisinart® Slow Cooker, ending with a layer of onions. Add water. Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled); reserve liquid for another use (it is particularly good to use in the Spanish Bean with Chorizo Soup , Cuban Black Bean Soup or Classic Split Pea Soup (all listed under Soups) – it may be strained and frozen, or discarded. Pull pork from bones; discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of Cuisinart® Slow Cooker. Add 2 to 3 cups Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve.
