Slow Cooked Fiesta Barbecue Country Style Ribs

Ingredients you’ll need:
3-3 1/2 lbs boneless, country style ribs
2 Tbsp fresh orange juice
1 Tbsp fiesta/taco seasoning [I used Weber] 1 Tbsp barbecue seasoning [I used Barbecue Magic] 1 Tbsp olive oil
1 Tbsp brown sugar
orange zest [optional] 2 cups barbecue sauce [your favorite]

Directions:
Spray the inside of a 6 quart slow cooker with cooking spray  and set it on the low setting.  In a small mixing bowl, mix the orange juice, olive oil, brown sugar and seasonings to form a paste.

Drizzle the ribs with the paste, then rub it evenly into each rib on all sides.

Arrange the ribs in the bottom of the slow cooker and top with the orange zest.  Cook on Low for 6 hours or until tender.

After 6 hours, uncover and drain the liquid from the slow cooker.  Drizzle two cups of your favorite barbecue sauce over the ribs.

Cook’s note:
For these ribs I used Anna Mae’s Smokey Sweet Sauce made by Robert Rothschild Farm.

See it at Whatcha Crockin’? here

Print

Slow Cooked Fiesta Barbecue Country Style Ribs

Servings 8 servings

Author Melissa Sperka

Ingredients

• 3-3 1/2 lbs boneless country style ribs
• 2 Tbsp fresh orange juice
• 1 Tbsp fiesta/taco seasoning [I used Weber]
• 1 Tbsp barbecue seasoning [I used Barbecue Magic]
• 1 Tbsp olive oil
• 1 Tbsp brown sugar
• orange zest [optional]
• 2 cups barbecue sauce [your favorite]

Instructions

1. Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting.
2. In a small mixing bowl, mix the orange juice, olive oil, brown sugar and seasonings to form a paste.
3. Drizzle the ribs with the paste, then rub it evenly into each rib on all sides.
4. Arrange the ribs in the bottom of the slow cooker and top with the orange zest.
5. Cook on Low for 6 hours or until pull apart tender.
6. After 6 hours, uncover and drain the liquid from the slow cooker.
7. Drizzle two cups of your favorite barbecue sauce over the ribs.
8. Cook on low for an additional 1-2 hours then keep warm until serving.
9. Enjoy over rice pilaf, or on a kaiser roll with a side of creamy cole slaw.

Recipe Notes

For these ribs I used Anna Mae's Smokey Sweet Sauce made by Robert Rothschild Farm.