Country ribs are the only ribs I can make well. It’s rather frustrating. I love all ribs. I am always looking for new country rib recipes due to this weakness so I knew I had to make this one. I was weary of pulling them out of the crock pot and into the oven but it worked well and they didn’t completely fall apart! Overall good. Not spicy (but that can easily be changed)
- 1 small onion, finely chopped (1/2 cup)
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon dried oregano
- 4 pounds pork country ribs
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker.
Stir in the ribs.
Cook on low heat for 6 hours, or on high for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat.
Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
Broil the ribs about 6 inches from the heat until browned.
Serve with the sauce.