Because I’ve had a busy past few weeks, I didn’t mind staying local for July 4. However, we don’t have a grill. (Our deck is on the small side, and with K being gone all summer, I didn’t see the point of getting one.) I went to the farmer’s market in the morning and got some country style pork ribs. I decided last minute to break out my new, bigger slow cooker. I served this with a fresh pea pasta salad and parmesan zucchini fries which I will post later. Because I bought local organic ribs, they had less fat on them, and I overcooked them. The cooking times reflect this. If you are using conventional meat, I would cook a little longer.
After eating way too much, we walked down to the waterfront and got some ice cream. Then we watched the fireworks from our deck. My dog hid in the closet.
- 1 cup soy sauce
- 1/4 cup light brown sugar
- 1 T molasses
- 1 t sea salt
- 2.5 lbs pork ribs
- BBQ sauce
Place ribs in slow cooker. Combine remaining ingredients (minus the BBQ sauce) in a sauce pan and bring to a boil. Let cool slightly and pour over ribs. Cook on high for 3 hours or low for 6. At end of cooking, brush with favorite BBQ sauce.