Sunday, January 22, 2012

Rice Cooker - Country Style Ribs

I am not sure I know a man who can resist 
BBQ Ribs. 
















This is my husband's favorite meal of all time. It is something he always ordered at a restaurant when we went out, until I developed this recipe.  Now it is my favorite thing to make when we have company or if I just want to score some brownie points!

A little while back my husband's grandma bought me a Wolfgang Puck rice cooker, which I love by the way. This is my favorite thing to cook in there, but you can also use a dutch oven or any other baking dish that you can cover tightly even if you need to use tin foil. For Christmas my mom bought me a cast iron dutch oven that I can hardly wait to try out, but I haven't made it that far yet. I will however update this post when I have had a chance to make the ribs in it. 

I should mention that I make this recipe with both the Baby Back Ribs and the Country Style Ribs - in the winter I prefer the country style ribs ( they are actually sliced pork shoulder - which is also referred to as pork butt) They have a little bit of bone which is very important for flavor but they are very meaty. 

 
 
Country Style Ribs - BBQ:

1 pkg or 4 pieces of J.H. Country Style Ribs or 1 slab of Baby Back Ribs


2 tablespoons Olive Oil

3/4 cup Brown Sugar

1 12oz bottle dark Beer
(I use Guinness)

2/3 cup Thick & Spicy BBQ Sauce

1 teaspoon Worcestershire Sauce






Place olive oil in the bottom of your pan and heat.


 Pour 3/4 cup packed brown sugar in to a bowl and roll ribs - be sure to coat well. This will help to create your caramelized sauce at the end. 
Once coated, brown ribs in oil.

Once browned, add any brown sugar you have remaining as well as the beer.


Don't forget the BBQ sauce & Worcestershire sauce


 It is all foamy and ready to cook now - Secure the lid and press cook.
Or it's ready to go into the oven now.

 

 My rice cooker shuts off automatically when it's done - Usually after an hour.
If cooking in the oven you may want to check it after an hour as well.

 I usually start to break apart the ribs at this point. When using Baby Back ribs you do not need to do this, but the Country Style ribs have much more meat and you want to be sure you cover them with the sauce. Let stand for about 15 minutes in the sauce - it will thicken slightly. 

It is time to eat up!

12 comments:

  1. Gotta try this one. Simple and sounds delicious!

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  2. Hi Katie... Anita and me are making these a second time tonight. However, this time we doubled the ribs up but left most of the other ingredients the same (maybe a little extra brown sugar). We cooked these in our large corningware and they turned out great (the first time). I'll let you know how the second round goes!

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  3. Hi Katie,
    Does your rice cooker also brown meat?

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  4. Could you make these in a Crock Pot?

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  5. Can I cook these in a pressure Cooker?

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  6. So wish you had a Print button. :-(

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  7. awesome...I have a large rice cooker but hardly use it...my hubby LOVES ribs too so can't wait to try these. Please share more recipes using your rice cooker....I'd love to know.

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  8. Thanks for the info. I sign under each line. It's crucial to remain healthy with all the junk food we have... Today I want to start a new life and I wonder how to choose the best rice cooker to make it simpler?

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