As an Amazon Associate I earn from qualifying purchases.
 |
| 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!
 |
| Fall-off-the-bone tender |
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.
Slow Cooker Mississippi Ribs
Ingredients
- 4-5 lbs baby back or regular pork spare ribs
- 1 pkg au jus gravy mix
- 1 pkg dry ranch dressing mix
- 1/4 cup butter cut up
- 4-6 pepperoncini peppers
TO MAKE GRAVY
- 2 tbs-1/4 cup Jack Daniels whiskey
- 1 tbsp hot sauce
- 3 tbs[ cornstarch
- 1/4 cup water
- 1 tsp Gravy Master or Kitchen Bouquet optional, just for color
Instructions
- 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.
Nutrition
 |
| Slow Cooker Mississippi Ribs |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.
