Friday, November 30, 2007 in food

Slow cooked barbeque pork riblets

You will need:

– any sized package of meat bits. Ribs, boneless ribs, riblets, stewing cubes, heck – even chicken pieces. I usually have a “club pack” package. Maybe 1,5 kgs? (3-5 pounds) although this works with smaller quantities.
– a pan big enough to hold it and some extra (like a roaster or a dutch oven or a huge casserole dish)

Toss the meat in the pan. That’s pretty much it because I am too lazy for pre-browning and all the fat will be rendered off later anyway.

I don’t even defrost the meat.

Mix together:
1 cup ketchup
1 cup water
1/2 cup vinegar
1/2 cup brown sugar

Pour all over the meat. I then add about a cup of water to the measuring cup and swirl it around to clean it out, then I dump that water in too. Chop up an onion if you like and add that. You can quarter it if you still want to see pieces of onion. If you chop up the onion, the pieces will pretty much disappear. Cover the dish. Foil works real well and you don’t need to wash it later. Toss it in the oven at 275-300 degrees for 3 hours.

Check on it, give it a stir and add a bit more water if it needs it. If it’s still watery, take heart – we’re tossing it back in there for another hour. The meat is definitely cooked, but we want it to fall apart. This is a good time to drain off the fat. I just tip the pan a bit and pour it out the corner into a used can or the measuring cup. (Not like I save it, but I cool off the fat then scrape it into the garbage.)

After a half-hour check on it again. Things should look pretty sticky. Add a bit of water if you want it saucy. If you don’t care, leave it. At the 4 hour mark, check again. Looks good? Dinner is served. 😀 I usually leave it till it gets a little crispy round the edges.

I serve this with boiled and mashed potatoes with nothing else added to them, as they will soak up the sauce. I normally don’t pay too much attention to the time, I just put it in the oven when we’re done with lunch and check on it before I do the potatoes for supper.

You could probably toss this in the crock pot on high all day. I dunno, I have no luck with crock pots.


  1. I would personally throw it in the crockpot on low all day (or all night) and forget about the swirling water, if that makes sense.

  2. Thank you! I’m thinking I’ll be making some ribs soon.

  3. I looooove my crockpot. Maybe you should try using it on low – the meat will come out more moist and tender. I like the fact that I can throw any meat, any veg, and a few potatoes in there and forget about it until dinner time. Our favorite lately is sloppy joes in the crock pot, the recipe is pretty close to your rib one, only ground meat instead of ribs. I guess we usually use tomato paste instead of ketchup. Another bonus for us is that the kids will eat anything that comes out of the crock pot, and that’s saying a lot with our picky eaters!