Melt-In-Your-Mouth Barbecued Ribs

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i didn't have chunky tomato sauce, so i used a can of chopped tomatoes with some tomato paste instead. the end result was definitely not bbq sauce, but the ribs were flavorful and tender. i used a little famous dave's bbq sauce on the side when serving, but, honestly, the ribs really didn't need much else. will definitely do this one again.

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I have no crock pot and would like to make this recipe in the oven. Any ideas regarding temp and time and would be appreciated. Email me at deinsele@yahoo.com.
Thx.

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Made these yesterday...and they were fantastic! I made boneless, country-style ribs with this sauce and LOVED IT. The smokey cumin with the chili powder and tomato sauce...yum! I reserved enough of the rib meat and sauce to make the BBQ pizza tonight. Can't wait to try that too! However, I saved all the sauce after we ate our ribs (and reserved for the pizza and made a soup with carrots, celery, shallot, okra, more cumin, more chili powder, 3 chicken tenderloin, chicken soup base, water, and a homegrown tomato cut into bite-sized pieces. Enough yum for three meals. Thanks for this one, Robin. It's a great recipe!

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Im convinced folks cannot take time to cook these days,,,Well I tried this after catching it the other day on the Food Network . I did a few changes.
FIRST marinate the ribs OVERNIGHT in beer with spices, your dry rub spices.
Then add some real onion and garlic ( brown them in some butter and throw in the crock pot.

Along with the tomato sauce ( we used a brand called Francesso Rinaldi MEAT flavored I added a can of tomato paste, ! bottle of KC masterpiece BBQ and Brown Sugar, plus a teasspoon of honey.
Cook like she instructed, Believe me tender flavored ribs...the extra gives it kick.

I like more sauce with my ribs so I added more sauce ...the paste gives it body and flavor. If you like a dry rib less sauce.

Make sure you dump the beer out leaving about 1/2 cup to add to the crock pot.

Use to marinate about 16 ribs 3 cans of beer, I got to say we used cheap beer like a bud and it worked fine.

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Why is this woman still allowed to cook (if you can call it that on TV? Wise up Food Network, ditch her!

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We tried this recipe exactly as written, and weren't thrilled with the results (we are diabetic so we subbed Splenda Brown Sugar Blend for the brown sugar, and omitted the salt.

So we tweaked the recipe and it turned out great! This is what we did:

We used country-style bone-in pork ribs - browned them first in the skillet to eliminate unwanted fat - added 1 whole sweet onion thickly sliced on bottom of cooker with ribs on top - subbed 1 bottle of Sweet Baby Ray's BBQ sauce for tomatoes - added 1 tablespoon Liquid Smoke, 1 tablespoon dry red table wine, and 1 tablespoon olive oil - subbed 4 mashed garlic cloves for garlic powder - removed meat from cooker and thickened sauce with a little cornstarch/cold water mix - saved leftover sauce for next day's spaghetti & meatball dinner.

This recipe with our changes came out awesome; our daughter who is a very finicky eater, declared it to be one of the best that she has ever tasted.

Of course I added some Tabasco sauce to mine. We also had garlic brocolli and some crusty whole wheat bread to sop up some of the sauce.

Thanks, Robin!

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I just cannot understand why anyone would post a comment about a recipe she hasn't even tried, and then go on to tell people what chef to turn to for specific recipes.

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These came out horrible. It was a pure waste of money. I couldn't agree more with the other reviewer who indicate that the bbq sauce ends up bland, thin, and greasy. The meat was semi-tender. However, the look was unappealing. The picture that goes along with this recipe makes them look so appealing. In reality, they look so unappealing. You will waste your money on good ribs if you prepare them this way. A huge miss.

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I put these in the crock-pot the morning before I went to play golf with some friends. When we got back to my house, the smell was outstanding. My wife (yes I am a husband who is the cook of the house and friends couldn't wait to try these. None of us were disappointed by these except for the fact that we couldn't eat them like normal ribs. The meat fell off the bone when I was getting them out of the crock-pot. The only change I mad was putting a few half inch slices of Vidalia onion on the bottom of the crock-pot and putting the meat on top of that. I have a weird thing about putting meat directly on the bottom, not sure why but this worked out great. I will definitely add this recipe to my permanent recipe index.

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I was really surprised at how wonderful this recipe turned out. I made this for my Mom, Sister and Brother for Sunday dinner. It turned out wonderful. I couldn't believe how Great they turned out and tasted. The sauce was Great and the meat fell right off the bones. The left over meat was used to the BBQ pizza recipe that Robin has, and it turned out Great also.