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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (19743)	8/16/2007 2:46:13 AM
From: John Carragher	Respond to of 25073

i think mine is five quart and the major reason i took off the fat and sauce after a few hours. and then again. actually i think it can use 2 cups vs three and do just a well. 5+ lbs was not planned nor to cook them that way i was going to use them as meat in boiled dinner in crock pot. ha i used Kraft bbq sauce , one org. and one spicy because that was what was on the shelf. I cut the ribs into pieces until i got to the large back section and put that piece on top. I quartered the onion to have a base on bottom of pot and not have meat stick to bottom or burn. The whole thing brought the components almost to the top of crock pot. I watched it for a couple of hours,, and then after four hours had to drain off vs overflow. I must have taken a quart or more of fluid out. later i did the same thing but added another bottle of sauce. My son picked up the large bowl of bbq last night on his way home from work. Sent an email later,, loved it. I am not a bbq person, only made it to give the wife a change in menu and besides i had several bottles of sauce in the house from when i baked ribs. now if you want ribs bbq from the oven. I baby back strip, three strips of foil. i put one srip of ribs down on a strip of foil, three tablespoons of water, slice of onions on top of ribs , cover generously with bbq sauce, and tightly wrap with the other two strips of foil. I use three as two never seals it tightly enough and i have a mess is leakage in the over. Put in pre heated oven for 90 minutes @ 400 degrees. Now that is one rib choice everyone who visits dies for. Again bones are ready to fall off. Visiting relatives put their order for ribs in ahead of coming. g clean up is the best, cut the ribs right in foil carefully fold the foil and drop into waste basket. no pots , pans, no oven to clean. i love it.