Another Crock Pot Ribs Recipe Using Stubbs BBQ Sauce.

Several weeks ago, the local market, Blue Mountain Foods, sent out their sales circular and the first item that truly caught my eye was the one pound package of precooked baby back ribs with sauce.  Sort of like the Lloyds brand, but from the grocery chain, Western Family, they buy their supplies from.  Anyway, the sale price was $7.99 and since Lloyd' is usually about $11.98 at Walmart, this was a bargain.  To the market I went to pick up several; I looked and looked, but could not find any to purchase.  I asked one of the employees who went back to the butcher and asked about them.  "I'm sorry", she said, "but he forgot to order them; come back on Saturday and we might have them in by then."  Now this was Wednesday and I didn't want them for Saturday, I wanted them now!

Ok, so I'm going to have to make them from scratch; the fresh ribs were only $2.99/lb. the past two weeks.  Holy moly, the price was now $4.99/lb.; I can't win here!  Last resort, boneless pork ribs (which are actually thick strips of pork tenderloin) was $2.39/lb.; it was going to have to do.  Moving around the aisles, I formulated how I was going to cook them up; seeing Stubbs BBQ Sauce on sale solidified my idea.  Purchases made, the crock pot onto the kitchen counter and creativity was put into action.

Get ready for this announcement, this recipe has only four...count them...four ingredients and came out so deliciously fantastic!

Crock Pot BBQ Ribs with Stubbs BBQ Sauce

 

 Ingredients:

2 lbs potatoes

4 lbs pork country style boneless ribs
1 large onion, chopped
1 (18 oz) bottle Stubbs Original BBQ Sauce

 

 

 

Preparation:

Spray the interior of a 6 quart crock pot with nonstick cooking spray.

 

Peel the potatoes, cut into one inch pieces and parboil; drain, rinse and place in bottom of crock pot.  Layer the ribs over the potatoes; next the onions and pour the Stubbs sauce over all.

 

 

 

 

Set crock pot on low and let cook for 4 to 5 hours; until pork is tender.

Makes 8 servings.

Mary Cokenour