Using Spark Spices Over The Top Rub, coat all exposed meat, rubbing spice into meat.
Place in crock pot.
Do not add any liquid as, during the cooking process, liquid will develop.
Cook on low for 8-10 hours.
The meat will be tender enough to pull apart in the crock pot with two forks. The meat will also absorb the liquid from cooking, but if it looks a little dry, add a quarter stick of butter!
Are you looking for a delicious pork chop recipe? Here it is. We have been using these as samples at some of our farmers market stops and people have been raving about them.
In addition to taking some time to reflect on the reason for the holiday, we enjoy some pretty darn good food. We like to dine on some potato salad, Mom’s incredible homemade baked beans, and Dad’s Slow Cooked Country Ribs (which end up being more like pulled pork because the bones literally fell out of the meat). As the summer months bring on more family get-togethers, you really need to try these. Here is the recipe.
What you need:
5 lbs. country style ribs
2 cups water
1/2 cup Optional barbecue sauce (we used Sweet Baby Ray’s Maple and Brown Sugar)
Place meat in 1 gallon zip top bag (Tip- position bones to the inside so the don’t puncture the bag.)
Add the 4 tablespoons of original brine mix to the 2 cups of water and mix thoroughly.
Add to the 1 gallon zip top bag poured over the meat.
Squeeze out all air out of the bag until the liquid is over the top of the meat and seal.
Refrigerate for up to three days, but at least 24 hours.
Turn bag the bag every 24 hours or so to allow for better coverage of the brine.
Place meat in the slow cooker and cook on low for 6 to 8 hours. (You can also smoke the ribs for 2 or so hours before placing in the slow cooker.)
Once they smell amazing, pull ribs out carefully and remove most of the liquid from the slow cooker.
After the liquid is removed, add ribs back to cooker and add barbecue sauce (or not, your choice), and set cooker to warm, and the ribs are ready to serve.
