ribs- done my way.

juicy and moist on the inside, sweet and crispy on the outside

I have been making this recipe for a while now, esp during thanksgiving (my family is not a big fan of turkey). Over the years I have been tweeking it and last week was no different! So, last week, I decided to try buying no bone ribs. Oh boy. They were SO amazing.  They are much jucier then the bone in because they have more caramelization. When you buy ribs make sure as when you buy any other meat that you make sure there is enough of that white marble look. If there isn’t enough there won’t be that much fat and honestly you need the fat for the juicy factor. (You can use this recipie using bone in ribs too. I have made both and our fam has now decided that bone out is actually better (more meat, and so tender)-because of the secret I’m about to tell you.

You slow cook them FIRST.

First get your ingredients-

-6lbs bone in or 5lbs bone out pork ribs. Season them well with salt and pepper (i use lawry’s)

-Get a bowl. Add:

-1 bottle of your favorite bbq sauce

1/2 cup of orange juice

1/2 cup of honey

1/4 cup of  sugar

Mix everything together well, then pour of cup of the mixture into a little cup or bowl and put in your fridge.

Pour the remaining mixture from your bowl into a crockpot. Throw in your seasoned ribs. Rub the sauce all over the ribs well. Chop up one or two potatoes and one medium sized onion. Add a cup of water on top. Cook on the low setting for 7 hours.

After that 7 hour mark and your house is smelling heavenly, get a strainer.

Strain all of the ribs and veggies.

Set your oven to 500 degrees. While waiting for the oven to heat up get the ribs and dip them in the small bowl of refrigerated sauce. Make sure they are coated evenly.

Then, place them on aluminum foil (spray first with a non stick spray)

Put them in the oven for 10-15 mins. Every oven is different so keep checking- just pull them out whenever they look caramelized.


You’ll know what I mean-see that layer with some black cripsy edges

put your other veggies on a plate to serve. The juices they have been cooked in so long make them sooo soft, savory, sweet, and delicious.

I always make corn to go with it and my popovers too.

Hubby told me this is hands down one of his top 5 fave meals.

Every bite – perfectly juicy, sweet, and crispy.

The best comfort food ever. Enjoy!