Monday, September 14, 2009

Texas Rancher Ribs

YUM YUM! These babies fall right off the bone, after being slow-cooked for 6 1/2 hours. This was a perfect recipe for Monday night football, and I am going to make them for the next get together I go to. They were just too easy. The ingredient combo kinda freaked me out, but they turned out perfect and tender. I got this recipe from Sandra Lee Semi Homemade Slow Cooker Recipes 2. So it's kinda of a cheater recipe!

2 racks baby back ribs, rinsed and patted dry
1 T. steak seasoning
1 cup BBQ sauce
1 cup chili sauce
1 envelope onion soup mix
1/4 cup yellow mustard
2 T. apple cider vinegar
1/2 cup molasses
2 jalapenos, seeded, veined and diced

  1. Preheat broiler. Line heavy duty baking sheet with foil and set aside.
  2. Slice ribs into single bone portions. (My store sells them like this already!) Rub ribs with steak seasoning and place on prepared baking sheet, meat side up. Broil 6 inches from heat source for 10-12 minutes. Turn and broil additional 10-12 minutes.
  3. In a large bowl, stir together remaining ingredients. Using tongs, coat ribs, several at a time, with sauce and coat thoroughly. Place in a 5 quart slow cooker. Repeat until all ribs are well coated. Pour remaining sauce over ribs. (I just mixed the sauce in the bottom of the slow cooker and tossed the ribs in the sauce)
  4. Cover and cook on low for 6-8 hours. Strain and defat the cooking liquid. Serve as sauce on the side.