Page 90 - 201415_TOH_Cookbook

KANSAS CITY SLOW-COOKER COUNTRY
BARBECUE RIBS
GLENN FAMILY, OVERLAND PARK, KS
INGREDIENTS
Serves 4 to 6
Ribs: 2 racks pork ribs (5 to 6 pounds) Salt Ground black pepper Onion powder Garlic powder Paprika
Barbecue sauce:
1 (18-ounce) can seasoned roasted tomato blend, such as Progresso Fire
Roasted Tomato Recipe Starter 1/2 cup brown sugar 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon dried oregano 1 teaspoon hot sauce
“Kansas boys love their barbecue. While ribs smoked all day on a grill are guaran- teed winners, this recipe is the next best thing. Like most people in Kansas, our family has varied opinions as to whether Jack Stack, Gate’s, or Oklahoma Joe’s has the best sauce. So we keep everybody’s fa- vorite in our pantry. Or you can make your own. We serve ribs with sliced tomatoes and steaming corn on the cob. Napkins required.”
Debbie and Jerry Glenn
PREPARATION
1. Preheat oven to 450°F. Have a large rimmed baking sheet or roasting pan and a 6- to 7-quart slow cooker ready.
2. Cut the rib racks in half and place on the baking sheet. Liberally season the ribs on all sides with salt, pepper, onion powder, garlic powder and paprika.
3. Bake the ribs for 15 minutes. Re- move from the oven. Using tongs, flip the ribs over and bake for another 15 minutes or until brown on all sides.
4. Meanwhile, make the barbecue sauce. In a bowl, whisk together the roasted tomato blend, sugar, vinegar, Worcestershire, oregano and hot sauce.
fttTaste of Home – Page 80