Category: Ribs

I prefer to slowly barbecue my country style ribs on the grill on a weekend. No pre boiling or anything. It takes about 2 hours.

However, there are times I want to have barbecue ribs at the end of a workday and just don’t want to spend 2 hours at the grill and not eat until around 7PM.

The crockpot is the answer. I put in my barbecue sauce, about 3/4 of it as I want some left for basting later. Add about a half cup of water and stir thoroughly, then add the ribs. The slow cooker is set at it’s lowest setting for a slow cook.

Now, when I come home, I remove the ribs from the slow cooker to a plate (they are usually falling apart so the ribs might be in smaller parts) and transfer to the grill, which is preheated. I grill them at a medium temperature. It’s only going to take about 10 minutes to grill, so begin basting each side of the ribs with the barbecue sauce from the start, turning often to keep them from burning.

You can see the ribs seperating from the bone. Very tender.

4 pound pork spareribs, cut into serving-size pieces
1 8-oz. can undrained apricot halves
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1/8 teaspoon salt

Prepare medium-hot coals for indirect grilling in covered grill. Place ribs on grill not directly over coals, cover grill and cook ribs over indirect heat for 1 1/2 hours.

Meanwhile, blend remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 15-20 minutes, basting and turning 2-3 times.