What a day yesterday was. Here in Connecticut we were on the outer fringe of Hurricane Albert and lost power for about four hours. That would not have been so bad if it were not for the fact that in the morning I started cooking my ribs in our crock pot. Then the power went out and I thought that supper was ruined.
To the rescue: my clever husband. We have a gas stove with electric pilot but you can still light it with matches. This is what he rigged up so the ribs could continue to "slow" cook.
The grilling basket was inverted and a cake pan filled with some water on top of that with the crock pot inside the cake pan and over medium low heat we got the water bubbling then turned it down to low and simmered the ribs the rest of the way.
I cooked the ribs on high for one hour, then on low heat for about 3 1/2 more hours, then after the sauce was on them another 1/2 hour. They came out really good: Soft, tender and the Cherry Jalapeno BBQ Sauce made the ribs extra delicious.
The small rack of ribs I purchased was enough to feed 2 adults and 2 young children. The ribs on sale for $2.99 per pound came to $7.48. The rest of the ingredients are minimal, so the approximate total cost for the ribs would be about $8.64.
- 1 small rack of ribs - broken down into four sections
- 1/2 cup apple cider vinegar
- 1/2 cup pineapple juice
- salt to taste
- black pepper to taste
- Gourmet Warehouse Cherry Jalapeno BBQ Sauce
- Salt and pepper both sides of your ribs.
- Add the vinegar and pineapple juice to the crock pot.
- Place the ribs in the pot and lid it. Start the ribs on high for one full hour, then turn down to low and cook for about 3 1/2 more hours.
- At this point take the ribs out of the slow cooker and place on a waiting plate.
- Remove all but about 1/4 cup of the liquid. Add the ribs back to the pot and smother with the BBQ sauce - as much as you want.
- Cook for about 1/2 hour more and they should be tender and juicy.