The weather’s turned cold… time to break out the crock pot. Here’s something I clipped out of a newspaper article a few years ago. Good stuff for this time of the year.
2 lbs. country-style pork ribs 2 T. creole seasoning (I'm partial to Slap Yo' Mama) 1 T. veg. oil Chipotle Molassses BBQ Sauce 1.5 c. ketchup 1 can chipotle peppers in adobo sauce 0.25 c. apple cider vinegar 0.5 c. cajun-style garlic hot sauce (Cajun Power brand is what I use) 0.5 c. cane syrup (or light molasses if you're not in South Louisiana) 1 T. worcestershire sauce 1 T. soy sauce 1 medium onion, chopped 0.5 green pepper, chopped 2. T. green parsley 1 clove garlic 0.5 t. liquid smoke 1 t. salt 1 t. black pepper 1 t. creole seasoning 1 t. cayenne pepper
- Prep your slow cooker. Dry the ribs with paper towels and season ribs with the creole seasoning. Sear the ribs in a large skillet using the oil.
- In the meantime, combine the ingredients for the BBQ sauce in your blender and process until smooth (adjust the amount of peppers, creole seasoning, and cayenne pepper if you want less spice). Using a fine-mesh strainer, strain the sauce into your slow cooker, discarding the pepper seeds and any other solids that don’t go through the strainer.
- Add the ribs into the cooker and let them cook for 4 to 6 hours on the cooker’s high setting, 6 to 8 hours on the low setting. About 30-45 minutes before completion, use a spoon or ladle to remove any fat that has risen to the surface of the sauce.