The test for when ribs are ready to eat is to try to pull meat off bone.
 If it doesn't come off easily, the ribs need more cooking.
On Fri, 13 Apr 2018, Marilyn Pennington via Cookinginthedark wrote:

Date: Fri, 13 Apr 2018 15:02:46
From: Marilyn Pennington via Cookinginthedark <>
Cc: Marilyn Pennington <>,
Subject: [CnD] Barbecued Ribs

Barbecued Ribs

6 lean pork ribs, or chops

Salt and pepper to taste

1 (19 ounce) bottle hickory or sweet and tangy barbecue sauce

Place meat in 4 to 5 quart slow cooker, cutting the ribs to fit. Sprinkle
each piece with salt and pepper. If you need to create layers of meat, be
sure to top each section of ribs with a proportionate amount of sauce.
Cover; cook on high for 1 hour. Then cook on low for 4 to 5 hours, or until
meat is tender, but not dry. When ready to serve, remove ribs from cooker
and place on serving platter. Cover to keep warm. Tilt cooker in order to be
able to spoon off any fat that has floated to the top of the sauce. Then
spoon sauce over ribs and serve any extra in a separate bowl.


*If you have time, broil the ribs for about 5 to 15 minutes per side, about
6 inches below the broiler heat, before placing them in the cooker. The
browning adds depth of flavor and also cooks off some of the fat.

*Slice 1 medium-sized onion. Then lay the slices into the bottom of the
cooker before adding the meat.

Makes 6 servings.  Mama's Corner.

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