2 lbs of country style pork ribs (I prefer boneless and look for ones with the least amount of fat)
1 TBS Salt
1 TBS black pepper
1 TBS dried oregano
1 white onion quartered
Put it in a crock pot, cook for 6-8 hours and shred.
Steam corn tortillas, fill with the meat, a little cheddar cheese and then a mix of diced red onion and cilantro. If you make them in bulk, you can wrap each one in a bit of foil and they stay warm and yummy.
Also...serve with a lime wedge.
Monday, June 17, 2013
Best Baby Backs Evah
From The 5 easy ingredients cook book
4 - 5 pounds baby back ribs (two racks) I used trimmed country style because that is what I had, about 3 pounds
1/3 c. Italian salad dressing
1 1/2 (18 oz.) bottles of BBQ sauce
1 (26 oz.) jar spaghetti sauce
1 1/4 c. brown sugar
Use disposable aluminum baking dishes for easy clean up! Lay the ribs on the foil. I also sprayed the foil with canola. Pour the dressing and sauces over the ribs, then sugar over all. Make sure the ribs are mostly covered with the sauce. Baste occasionally with additional sauce. Bake uncovered at 250 degrees about 6 hours.
4 - 5 pounds baby back ribs (two racks) I used trimmed country style because that is what I had, about 3 pounds
1/3 c. Italian salad dressing
1 1/2 (18 oz.) bottles of BBQ sauce
1 (26 oz.) jar spaghetti sauce
1 1/4 c. brown sugar
Use disposable aluminum baking dishes for easy clean up! Lay the ribs on the foil. I also sprayed the foil with canola. Pour the dressing and sauces over the ribs, then sugar over all. Make sure the ribs are mostly covered with the sauce. Baste occasionally with additional sauce. Bake uncovered at 250 degrees about 6 hours.
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