These ribs were a huge hit. I originally planned on serving them as whole ribs, but after I trimmed the fat off, they ended up more like rib-tips. I might have a problem of thinking I need to get all of the fat off the meat. I ended up shredding it and I ate mine plain, but "The Mr." ate his on a few slices of french bread with spicy pickles and he raved about how good it was. Definitely a dish I will make again.
adapted from: Real Mom Kitchen
(Printable Recipe) or (Printable with Picture)
2 Tbl. butter
2 Tbl. canola oil
salt and pepper
2 1/2 - 3 Lbs. boneless country-style ribs
1.25 oz. pkg. ranch dressing mix
1 1/2 c. ketchup
3 Tbl. yellow mustard
4 Tbl. worcestershire sauce
2 Tbl. vinegar (I added a splash)
1/4 c. brown sugar
2 Tbl. cornstarch (I didn't add)
2 Tbl. cold water (I didn't add)
Heat butter and canola oil over medium heat. Season the ribs with salt and pepper and add to hot oil. Brown all sides and then add to the slow-cooker. Top meat with ranch dressing mix. Combine the ketchup, mustard, worcestershire, vinegar and brown sugar and pour over ribs. Cover and cook on high for 4 hours. Carefully remove ribs from crock pot, they will be very tender. Whisk together the cornstarch and water and add to the sauce. Stir to thicken sauce. Serve ribs with sauce.
Jenn's Notes: I cooked mine in a dutch oven, in the oven, on a really low temperature of 250 degrees for a few hours until it basically fell apart. I shredded it in the sauce and I didn't add any cornstarch to thicken it.
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