|Slow Cooker Mississippi Ribs|
These delicious slow cooker pork ribs are fall-off-the-bone tender. Based on the much-loved Mississippi beef roast recipe, but gets an extra kick from a bit of hot sauce and good ole Jack Daniels.
Everyone says how delicious that Mississippi beef roast recipe is. I was intrigued because I’d never tried it. Someone on my Crazy for Crockpots group mentioned that they’d made it with a pork roast too and it was outstanding.
One of my local stores was selling spareribs dirt cheap so I figured I’d have a go at this using some pork ribs. I love pork so I was sure I’d like this. I also liked the basic ingredients, but have to admit I had no idea what pepperoncini was. OK I know it’s jarred peppers, but I have never ever tasted them. So I got to try a new recipe and a new food!
I was delighted with both! And sometimes you discover something wonderful where you least expect it, and that’s those peppers! I plan to use them in lots of other things.
The peppers only delicately season the gravy. You don’t use that many, and they’re small, but it gives such a great taste, so don’t be tempted to leave them out!! If they are not in the pickle and pickled pepper section of your store, check the Italian aisle–that’s where I found mine.
OK, so I have to make everything my own–and I did here. I reduced the butter in the original recipe because frankly folks, spareribs are FATTY, so you don’t need any extra, but you do need it for flavor.
I thought a little hot sauce (I used Cholula regular) would give a kick, but I went easy on it. If you like 5-alarm anything, add more!
And since I’m the disgrace of my Irish family for not being one to take a “nip” every now and then, I mollify them by cooking with the stuff! I added a little Jack Daniels to this (I used the 2 tbs) and it gave the gravy just what it needed. But if you don’t want to add it, leave it out. It will taste just fine.
- 4-5 lbs baby back or regular pork spare ribs
- 1 pkg au jus gravy mix
- 1 pkg dry ranch dressing mix
- ¼ cup butter, cut up
- 4-6 pepperoncini peppers
- To make gravy:
- 2 tbs-1/4 cup Jack Daniels whiskey
- 1 tbs hot sauce
- 3 tbs cornstarch
- ¼ cup water
- 1 tsp Gravy Master or Kitchen Bouquet (optional, just for color)
- Rinse ribs, and cut into 2-3 rib sections. Pat dry and lay on a baking sheet. Broil on high heat until they begin to brown. You can eliminate this step. I do it because it looks better when served, but it makes no difference to the taste.
- Place ribs in crock of at least a 5 quart slow cooker.
- Mix the ranch dressing mix and the au jus mix in a small bowl.
- Place the butter over the ribs, trying to distribute it evenly, then sprinkle the mixed gravy/dressing evenly over all.
- Place the pepperocini over the ribs.
- Cover and cook on HI for 5-6 hours or on LOW for 6-8 hours (times are approximate--my cooker cooks hot so mine were done in 5 hrs)
- When ribs are done (the meat will easily fall off the bone BUT they keep their shape when handled), remove them to a platter and cover to keep warm.
- Turn the slow cooker to HI (if it's not already) and add the whiskey and hot sauce if using; stir.
- Mix the cornstarch and water. While stirring liquid, pour in only enough of the cornstarch mixture to thicken gravy to your personal preference. Let the gravy cook about 5 minutes.
- You may place the ribs back in the crock pot in the gravy to keep them warm if you're not eating immediately. Otherwise, pour the gravy in a gravy boat and serve it along with the ribs.
- Mashed potatoes will go very well with this.
- Makes 4-6 servings.
|Slow Cooker Mississippi Ribs|
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