- 2 1/2 lbs bone-in country-style spare ribs
- 3/4 tsps kosher salt
- 1/2 tsps and freshly ground black pepper
- 1/2 tsps paprika
- 1 cup of water
- 1 1/2 cups barbecue sauce (homemade or purchased)
1. Trim ribs of excess fat. Season with salt, pepper and paprika.
2. Layer seasoned pork and onions in ceramic pot of Slow Cooker, ending with a layer of onions. Add water. Cover and press the on/off button to turn the unit on. Set time to 10 to 12 hours and press Low.
3. Transfer pork to a shallow food storage container. Strain liquid and discard onions. Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify and rise to the top. Lift off and discard. Remove pork from liquid (which will have gelled). It may be strained and frozen, or discarded.
4. Pull pork from bones; discard bones. Trim off and discard fat.
5. Shred pork and place in ceramic pot of slow cooker. Add 2 to 3 cups Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer function, or on High for 2 hours. Set on Warm to serve.
Source: Copyright 2009, Cuisinart®
