Saturday, January 12, 2013

Gluten Free-zer Crock Pot Sweet-&-Sour Country Ribs

This meal turned out great. But next time I will be more prepared and really bring the country with some cornbread, may some gluten free mac-n-cheese and baked beans. Yummy!!

This time we were healthy with steamed broccoli and carrots and green beans on night one.
Night two we were going to do rib sammies but we opted to just reheat everything. 

We really liked this recipe and will do it again.

Put all ingredients into a freezer bag and freeze for later or pop it into the crock and go!

  • Ingredients

  • 1/2 cup ketchup
  • 1/2 cup packed light-brown sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon mustard powder
  • 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 4 pounds country-style pork ribs, separated into single ribs
  • Barbecue sauce, for serving (optional)


  1. In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Cook's Note

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until ribs are tender, 2 1/2 to 3 hours. Proceed with step 3.

Original Martha Stewart Recipe can be found here!

Here's to finger lickin' dinners!

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