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, page xx (or purchased)
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
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 Cuban Black Bean (page xx), Classic Split Pea (page xx), or Spanish Bean (page xx) 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 (page xx); stir. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve.