According to the National Pork Board, country style ribs are pork back ribs cut from the sirloin, and are very meaty ribs. They can be served individually or as a rack to eat with knife and fork. My mouth is watering already, as I love love love barbecued ribs! This particular recipe calls for cooking in a slow cooker, but I suppose you could cook the ribs on the barbecue and use the sauce as a wet sauce. Slow cookers are making a resurgence as slow cooker/pressure cooker combos lately. I have an oval shaped slow cooker (we just call it a crock pot), which might be nice for something like this. I’d suggest trimming as much extra fat off as you can, otherwise you may find that your sauce becomes greasy. Whatever the shape of your slow cooker/crock pot, give it a try. It sounds delicious!

Sweet N Sour Ribs

3-4 lbs country style ribs

1 can (20 oz) pineapple chunks, not drained

2 cans (8 oz) tomato sauce

1/2 c thinly sliced onion

1/2 c thinly sliced green pepper

1/2 c packed brown sugar

1/4 c cider vinegar

1/4 c tomato paste

salt

1 clove garlic [minced?]

2 T Worchestershire sauce

pepper

Place ribs in ungreased slow cooker. Pour over the remaining ingredients over the ribs. Cover & cook on low for 8-10 hours or until meat is tender. You may thicken the sauce if desired.

8 servings