These were another slowcooker winner, and if you are on a high protein-high fat diet, you are going to fall in love with these. Pork back ribs cooked slowly in a Marzano Tomato/Barolo broth until the meat is falling off the bone, these are a perfect way to end the day….
What you’ll need…
4 lbs of pork back ribs
salt and pepper
chipotle chili powder
2 Tablespoons Olive Oil
1/2 vidalia onion, small dice
1 large carrot, small dice
2 stalks celery, small dice
4 cloves of garlic, minced
1 Tablespoon herbs de Provence
1 cup barolo or other red wine
1 16 oz can Marzano Tomatoes
1/4 cup BBQ sauce
Cut the ribs into 3 – 4 boned pieces, rub both sides with the salt, pepper and chili spices, and brown in the olive oil in a wide-bottomed sauce pan, (or two saucepans, as I did). This will take 12 – 15 minutes to thoroughly brown both sides of the ribs. It’s crucial to develop the flavor and texture of the ribs with this step, so don’t skip it or rush it. When the ribs are done, remove them from the pan, add the onion, carrot and celery, and cook for another few minutes until softened, then add the garlic and herbs, cook for another minute or two, and then add the wine, tomatoes and BBQ sauce. Bring to a simmer, and let cook off for about 10 minutes. Put everything in a slow cooker, set the timer to 8 hours, and let cook on the “simmer” setting. The meat will literally fall off the bone, and the broth is truly outstanding. I’ll be making these throughout the summer, with some variations to the sauce. Enjoy!
