Hi I’m Betty. Welcome to Betty’s kitchen. Today we’re going to be making Ribs and what I have our some boneless country style ribs, these are cooked ribs and we’re going to be making this in crock pot which is going to be very simple. And we’re going to end up with barbeque sauce on it. So day off the day. This will be cooking but I need to get to get them started now.

So what I’m going to do is to season them and going to about to use is meat and rasher because that will not only season them, get them a soft beneath but also tenderize them when they not really that needed from the crock pot because it will automatically come out the tender but I like to add this little extra.


So I’m just going to sprinkle on the top here. This is about two pounds of boneless country style pork ribs. And now just turn this over, and go over again. You do not have to rush the up of this container because that one took live in wrong meat rest with the meat. That you would not ask sprinkling other meat tenderize to get that flavor and then later on we will worry about the barbeque sauce flavor.

And if you can really put this in the crock pot so if you can put them fairly side off, I’m not terminate on that. What I’m going to do is let it cook for some need of time, at least four hours and then I’m making my work and start working with the sauce or probably what I’m going to do, I’ll take now of how much fat has cook of to that point. I may pour it off but I’ll work on this during the day and then in the evening we’ll have some nice barbequed pork ribs.

When you cook a small amount of meat like this in he crock pot, it generally add takes about six hours. This is pork and it ahs to be done completely and we have to plan for this.

After five hours had passed, I took the made out of the juice that you see here with crock pot ad I have to set it cool down to remove temperature. Now in the crock pot, you can see that there’s a lot of grace there. We’re going to making any kind of gravy and I’m going to use that for our barbeques sauce right thing that as I want to let you know that this is fatty meat and what I have here, I want to trim anything like this. You see fat there.

So I’m going to bring this over to workplace and then I’m going to take a knife to trim this. What’s going to happen after each one is trimmed, it will get soak in this barbeque sauce and I’m just using a bubble sauce.

I’m not pretending to be en expert in making barbeque sauce, if you make your own barbeque sauce, use that, that will be great or if you want bubble sauce that you are actually use this brand, any brand or use this brand, it does not have to be original, I just protect like this and that’s why I’m, going to us, I know it will be able to give great results and we’re will be please with our dinner tonight.

But here’s what’s going to happen. I’ll take this when this does not have a lot of work to be done and I’m going to just get this a little bit of fat of the edge. And that one was pretty claimed actually. So it goes into this sauce and I try to maintain the shape, it got a little bit solid because it has set for awhile but they’re very tender actually and you have to watch some of them, they do not follow part on you.

So in transfer it over her and this is just a brewing pan on it came of my oven. And you’ll see I covered it with aluminum foil there on the bottom, and also on the top. And I have put little of foils in here with the knife and you wont be able to find anything any more, and that is the sauce in the grace that might form where drip down through there. And I will cook properly. Also the reason for the foil in first place to make an easy clean up.

So give me a chance here and I’ll get all of this cleaned up and I’ll be dip into this sauce and put it on here. And then they will go into a 300 degree oven. That’s fairly cool. This is not as hot as we usually baked meat but this is done already.

So we want that flavor of the barbeque sauce to go into the meat. So I will leave that in the oven probably anywhere from half hour to an hour. I’ll keep checking on it on the side at some point and at some point I will probably raise the temperature and turn on foil, and brown this off so it will be not only nice and tender and tasty but it will have that little bit of crispy crunch that you might expect from ribs.

Now we like to say that you will not get this kind of treatment on the restaurant. If you order ribs of this type, we may are cut with this much fat on them then that’s what’s going to come to your table, covered with barbeque sauce.

So one of that is your cooking at home, if you do that ray often is that you can control hoe much fat you taken on things like very foods such as ribs. So you could still enjoy those foods and not get a lot of fat and calories in unhealthy diet.

So I’m going to clean this up. Dip in each in sauce. Put them over here, put them on the oven and when I come back that should be ready to eat.

My pork ribs had been baking in the over, 30 minutes at 300 degrees and then I changed the temperature to 450 degrees, and put them on grow of for about ten minutes, and you get this nice, pristine look and we have the flavor is sautéed to the meat. And we also know that the meat is nice and tender because that’s the way so we put them like cooking it in a low heat.

Now in transferring this to a serving this, a little piece like this I picked up the tongs but you see it’s really tender so I’m going to use some utensils in case I need those. But see what that looks like. It’s going to be just gorgeous and just delicious.

And remember it’s got as little fat on as possible so you had tender this little to just falling apart. If you like ribs, you can make your own ribs and you can make sure that they are reasonably have the suggest put them in some kind of serving dish like this if you can keep them for falling apart. And this is what you’re going to expect if you use a bottle sauce.

Now, I know some people specialized in barbequing and have their own sauces. Please fell free to use any kind of sauce that you like. That’s not my specialty so I’m just using the bottle sauce, that is my favorite and here our ribs that I have.

Now to finish off this dinner, you might recall that reasonably I have made for today I made this dish which is a very special hash brown casserole. It’s been awhile since I made corn bread that I made very southern corn sticks and corn bread. And then yesterday, I made very nice veggies, with this had 24 hours marinade in our refrigerator.

So I’m going to put in our ribs on top of here, top of those, this is just for me and husband so is not a whole lot you may need to double this or in more that. But see what a lovely meal you can have for yourself, top it off with a glass of tea and I think you will enjoy it.