Don't know if it's popular in Northern states, but here we get a cut of pork called "country ribs" It's not really ribs, per se, because the cut rarely has any bone, yet it is very close to rib meat. Since there are no ribs, what you pay for is what you eat..usually cut into 4" by 6" and is about 1 and 1/2" thick. I tried something different because I don't have the Weber charcoal grill set up yet, so I tried something to see If I could replicate BBQ--without the grill.
Here goes:
Take the country ribs out of the pack and place in a glassware or pan with at least a 3" side.
Place another pan, with water and at least 10 shakes of Liquid Smoke Mesquite
Turn oven to 200F and slow roast for 3 hours--basting every 30 minutes with melted butter and liquid smoke
At the 3 hour mark, remove the pan of water
Turn the oven to broil and place meat on the highest rack
carefully turn each piece until it's slightly "charred" on all four sides, then remove from oven
Place meat in a crock pot with (idea give by another poster in another thread) at least 2 cups of apple juice with a few more splashes of liquid smoke...cook on high for 2 more hours--do NOT lift the lid during this time period.
After two hours on high--drain the liquid from the crockpot and pour your favorite BBQ sauce over the ribs (I use Hillery's Rib Sauce, Hillery's Ribs, Lewis Avenue, Waukegan, IL) and cook on low for 30 more minutes.
Meat should almost be falling apart.
Serve as is with mustard based cole slaw, hot crinkle cut french fries, and white bread.
Can also be used for pulled-pork BBQ sandwiches on hamburger buns.
And a hearty THANK YOU to the poster who recommended the crock pot steaming time with the apple juice!
For you apartment dwellers and folks who aren't in a position to use a charcoal grill--it's the closest thing you'll get to having one.
Good luck!
ROX
