Barbecued pork is a Southern specialty. Cooked in the classic fashion, it takes many hours over a smoker and lots of know-how. This crock pot recipe that uses pork chops or ribs lets you have barbecued pork on a weeknight or busy weekend day and satisfies that barbecue craving.
In this recipe, pork chops, country-style ribs, or spare ribs are slow-cooked to perfection with a tangy homemade barbecue sauce. The barbecue sauce is a balance of sweet and sour with ketchup.
- 6 to 8 pork chops or about 3 slabs of spare ribs, cut into smaller portions
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 tablespoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Put the port chops into the crockpot. If you are using spareribs, boil or roast them for about 30 minutes to eliminate some of the excess fat. Drain and put them into the crockpot.
- Mix together the onion, celery, ketchup, water, lemon juice, brown sugar, Worcestershire sauce, vinegar, mustard, salt, and pepper until well-blended.
- Pour the sauce mixture over the pork chops or ribs.
- Cook for 8 to 10 hours until the meat is tender and the barbecue flavor is cooked through.
The usual sides with barbecued pork are vinegar or mayonnaise slaw, potato salad or french fries. Fancy that up a bit with red cabbage slaw or potato salad with bacon. If it's summer, grilled corn on the cob makes a tasty partner. Macaroni and cheese or cold pasta salad both work well with barbecued pork chops, as do cornbread, corn pudding or tomato-cucumber salad in vinaigrette dressing. Your favorite cold beer goes great with this menu. Serve an all-American dessert like chocolate fudge layer cake, apple pie or cheesecake to round out the meal.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|