>ingredients needed - I never measure, so measurements provided are
>approximate.
>
>I just dumped some ribs into the slow cooker ...
>About an inch of water ...
>An entire bottle of ketchup (small one)
>3/4 cup of brown sugar
>1/4 cup of white
>3 tablespoons of worstershire sauce
>1 teaspoon of Maggi sauce
>2 tablespoons of liquid smoke
>1 onion chopped fine or onion flakes
>Salt and pepper
>
>Then I let it cook on low for about 4 hours.
>
>I stir it around
>
>Then I add the juice of one lemon
>A dash of vinegar
>
>Stir it around a bit more and taste the sauce.
>If it's too tart - I add more ketchup and worstershire sauce.
>Hardly ever happens though - I'm a good approximator :D
>
>Let it cook for a few more hours.
>
>Now this recipe is really for pulled pork rather than just straight ribs
>... Since when cooked this way - the bones just fall out. You need to
>eat it with a fork.
>
>Great for sandwhiches!!! Or for those that don't like to eat meat off
>the bone.
>
>Variations would be to add less sugar - more hot sauce.
Erika,
I strongly agree with you. Cooking is about approximation to
taste. Baking is about being exact.
This conversation has me all pumped up even though I'm on only 3 hours of
sleep.
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