Crockpot Ribs (or Chicken!)

I won't bore you with the myriad testimonials I have received for these ribs, but for one: when a co-worker took some home after an office party, her 12-year old son exclaimed "No way a white woman made these ribs!"

My mother never made ribs. With five children to feed, it was too expensive and labor intensive. But when, in my 20s, my future husband introduced me to Big Jim's Ribs in Philadelphia, I was hooked. When he moved from that neighborhood, we stopped going to Big Jim's, and I decided to learn to make my own ribs.

One day I was staring at the four packs of country ribs we bought for a Memorial Day Picnic, and had a "scathingly brilliant" idea. I pulled out my Crockpot and the rest is history. The beauty of this recipe is that, since people have different tastes, this recipe works just fine with whatever your favorite spices and condiments may be and however hot and spicy you like your barbecue.

I know many barbecue rib purists may scoff at this recipe, but try it before you judge.

Recipe:
- As many Country Ribs as your Crockpot will hold, usually about 12-15, depending on how big they are
- 3 Green peppers, coarsely chopped
- As many hot peppers as you can stand, coarsely chopped (I like it hot, use at least 6)
- 2 large onions, coarsely chopped
- Your favorite barbecue sauce (I use plain old Kraft or Masterpiece, or whatever's on sale and I have a coupon for!)
- 1 Basil leaf
- Salt and pepper to taste, and any other spices you prefer.

Put the ribs in first, and let them cook for 2 hours on high. Then drain the fat. (No, you don't have to braise them first! This is to CUT DOWN on the labor!)

Return ribs to Crockpot, add all other ingredients and mix up. The lid will usually not fit back on at first. At this point, I cover the top of the Crockpot tightly with tinfoil and replace the lid. The veggies uisually cook down within the hour and you can remove the tinfoil..

Let it cook on high for two more hours, then drain the fat again.

After you drain the fat the second time, you will need to add more barbecue sauce.

Now, put the pot on low, and go enjoy your company until the ribs are as tender as you want them.

-- 2-3 more hours will make them firm enough to put on the grill, if you wish;

OR

-- 4 more hours will make them fall off the bone. We like them like this, we decided that they were just as good out of the pot as off the grill.

Remember, Crockpots are like ovens, so cooking times may vary due to size of pot, age, brand, etc. Monitor how long it takes to reach the tenderness you prefer the first time, and you will know for the next time.

And to my surprise, this recipe works perfectly if you substitute chicken drumsticks or wings.

Bon appetite!