Wow!  It still feels like summer here in the Northeast.  Thinking of all you who might still be craving some barbecue while dealing with fall school schedules, I decided to re-post this much-loved favorite from a few years back.  Enjoy!

I have desires.  I have opinions.  I have needs.  And when it comes to summer, I desire a nice plate of fall-apart-tender, juicy barbecue-style pork.  But in my opinion, adulterating grassfed and pastured meat with sugary (or corn syrupy) sweet barbecue sauce is a criminal act.  And as much as I love the smokey flavor that a few hours on the barbecue imparts on my meat, I don’t have the luxury of sitting still all day to tend the coals.  I need to get my barbecue pork fix without the BBQ.  And without the barbecue sauce.  The key lies in a good spice rub, a few packs of country-style ribs, and a slow cooker.

Country-style ribs are not actually ribs at all.  They are pork chops cut from the shoulder, rich with interior and exterior fat.  When added to a slow cooker with no liquid to dry the meat, that fat melts and breaks down the connective tissue in the proteins, making for a buttery-rich pork feast.  The cook’s job is pretty easy:  Coat the country ribs with a spice rub the night before, then leave them covered in the slow cooker over night.  In the morning, turn the cooker on to the low setting.  Come home 8 hours later and feast.  No searing, no sauces, no smoking, no troubles.  And seriously tasty.

 

BBQ-Style Country Ribs

Serves 4-6

6 country ribs

For the rub:

½ cup granulated maple sugar (if this is not available near you, use Sucanat or another unrefined sugar from a local health food store)

¼ cup dry mustard

2 tablespoons ground cinnamon

1 tablespoon ground ginger

2 teaspoons ground cayenne pepper

½ cup coarse sea salt

¼ cup ground black pepper

 

Combine  the ingredients for the spice rub in a bowl.  Rub the mixture all over the meat, reserving any leftover spices in an airtight container for another use.  Set the country ribs in a slow cooker and cover.  Let them marinate in the spices for 8-12 hours before turning the cooker on.  Cook on low for 8 hours, or until tender.