Prepare a meat and potatoes meal that will satisfy your hungry family.
Carrie Swenson shares her favorite boneless ribs recipe.
Boneless Barbecue Ribs
1 1/2 pounds of boneless country style ribs
2 18 oz. bottles of Sweet Baby Ray’s barbecue sauce
2 cups of water
1/2 cup of kosher salt
1 bay leaf
1 tsp. garlic powder
1 tbsp. whole peppercorns
1/2 cup of brown sugar
4 cups of ice
In a large sauce pan on medium high heat bring the water, bay leaf, garlic power, peppercorns, kosher salt, and brown sugar to a simmer. Stir until the sugar and salt are completely dissolved.
Remove the pan from the heat and add the ice. Stir until the brine is completely cooled. Add the ribs to the brine, making sure that the ribs stay completely submersed in the brine. If some of them float to the top you, can add a glass bowl or something on top to weigh them down.
Cover and place in the fridge for a minimum of 1 hour or up to 8 hours. (I always put it in the fridge before I go to bed and then take them out first thing in the morning).
Drain all the brine and rinse the ribs in cold water. Place the ribs in the crockpot and slather them with 1 bottle of barbecue sauce.
Cook the ribs on low for 6 to 8 hours. Remove the ribs from the crockpot and evenly space them on a baking sheet.
Turn your oven on to the broil setting. Brush one side of the ribs generously with barbecue sauce. Place in the oven and broil for 3 minutes.
Remove the baking sheet from the oven and turn the ribs over to the opposite side. Brush the ribs generously with barbecue sauce. Broil for 3 more minutes.
Remove the ribs from the oven and prepare to be blown away!
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