Fall-off-the-bone ribs

Tonight's meal gave me an excuse to drink some beer so that right there was a plus in making it. It's also one that I made mostly because dad wouldn't like it and he had to work. It was another slow-cooker meal and another winner.

Review: While the title of it is fall-off-the-bone I do have to admit it didn't fall off as much as I thought it might. It didn't need a knife, though, I could cut it with a fork, but I think if I let it cook a little longer than it suggested it would have fallen off even easier. I also got thicker, individual pork ribs instead of the baby back rib slabs it called for so that had a little to do with it, but if you have the extra time I would recommend letting it cook for at least an hour longer than it suggests. It also calls for a can of beer or beef stock. I used the beer and got Miller Lite because that's the beer I prefer. If there's a different kind you like then use that. I used about 1 3/4 cans of beer. You could still taste the beer a bit so if you wanted to use a little less beer you could. If you really don't like beer, though, I would suggest using the beef stock. Next time I make it I'm going to try it with that. The recipe also calls for 1 quart of bbq sauce, which is about 2 1/2  - 18 oz. bottles. I also used the George Foreman grill at the beginning instead of an actual grill one, because it was cold and rainy outside and two, because the ribs only needed to be grilled for a couple minutes so I didn't think it was worth it. I also did not garnish the meat with the white sesame seeds and slice chives. It was optional anyway, but I didn't want to spend the extra money on the garnish so I just left it out. Finally, after covering the ribs in the seasoning and grilling them, I sprinkled the rest of the rub on the ribs once I put them in the CROCK-POT. I did that not only so I didn't waste any but also so I could get a touch more flavor into the meat.

Recipe:

• 1/2 cup paprika
• 3/8 cup sugar
• 1/4 cup onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 2 1/2 pounds pork baby back ribs, skinned (or however much ribs you need to serve)
• 1 can (20 ounces) beer or beef stock
• 1 quart barbecue sauce
• 1/2 cup honey
• white sesame seeds and sliced chives (optional)

Lightly oil the grill grate and preheat on HIGH. While the grill heats, combine the paprika, sugar, onion powder, salt and pepper in a large mixing bowl. Generously season the ribs with the dry rub mixture. Place the ribs on the grill and cook for about 3 minutes on each side or until the ribs have grill marks. Portion the ribs into sections of 3 to 4 bones. Place in the CROCK-POT slow cooker. Pour the beer over the ribs. Cover and cook on HIGH for 2 hours. Blend the barbecue sauce and honey and pour over the ribs. Cover and cook for an additional 1 1/2 hours. Garnish with white sesame seeds and chives, if desired. Serve with extra sauce on the side.

Again, I used individual pork ribs instead of rib racks and I would recommend cooking it for 4 1/2 to 5 hours instead of the recommended 3 1/2. Overall it was a tasty meal and one I will cook again.