I am about to say something un-patriotic that may just generate some hate mail. I don’t like ribs. Yes, you can say it. I am a poor excuse for a red-blooded American, but there you have it, my friends. But I didn’t come to this conclusion lightly or without a reason.
My problem with the hometown favorite treat is that you have to work waaay too hard. You have to shred, rip, and growl to get a miniscule scrap of meat. I am ready to give up in 5 minutes, after collecting barely enough meat to fill up a mouse! Not to mention that with all this primal instinct coming out in full force, I kind of feel like a hyena scrounging for scraps on the Savanna. Keep your baby back ribs, I want real meat!
Problem, meet solution. Country style ribs are the lazy person’s answer to the poor malnourished baby back ribs you have been hoodwinked into thinking are awesome. They are very meaty and basically just fall off the bone and into your mouth after a day in the crock pot. I’m getting hungry just writing this post!
3 pounds boneless country style ribs
20 ounces of fresh pineapple or 1 can pineapple tidbits, un-drained
2- 8 ounce cans of diced tomatoes
1 small can Mexicorn
½ thinly sliced onion
½ cup sliced green pepper
¼ cup cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
1 minced garlic clove
½ cup brown sugar
*as an alternative to the brown sugar, you can substitute 2 tablespoons of black strap molasses and two packets of SweetLeaf (a Stevia based sweetener)
Place ribs in a slow cooker.
Combine all other ingredients in a medium sized bowl and mix.
Pour mixture over the ribs in the slow cooker.
Cover and cook on low for 8-10 hours.
Serve with brown rice and fresh steamed green beans.
This recipe is supposed to make eight servings so to avoid temptation; you might have to leave the house, or the state, to keep yourself from going back for seconds, thirds, and eventually eighths. Darn! There went tomorrow’s lunch. Better consult Silver Spork News to find another recipe to make!
Post and photo by Alex Castanon. Recipe adapted from TasteofHome.com.