Jan 10, 2009 11:30 pm US/Eastern
Heinz Red Zone Recipe: Slow Cooker BBQ Pork Ribs
(KDKA)
Each week in the Heinz Red Zone on The PNC Hines Ward Show, Rania Harris puts together some great recipes that are sure to make your tailgating party a hit.
Slow Cooker Barbecued Pork Ribs
2 sides pork spareribs (about 6 pounds), separated
2 cups Heinz Ketchup
1 cup water
½ cup brown sugar
½ cup Heinz Apple Cider Vinegar
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
½ tablespoon dry mustard
½ teaspoon salt
¼ teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker.
In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serves: 4
Serve ribs with Apple Coleslaw and Ore Ida Onion Rings.
Apple Coleslaw
Toasted Sesame Seed Dressing:
¼ cup Heinz Apple Cider Vinegar
1 cup mayonnaise
1/3 cup toasted sesame seeds
1/3 cup honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
2 large carrots, peeled, julienne
1 bunch scallions, thinly sliced
½ cup finely minced parsley leaves
4 Granny Smith apples, peeled, cored, julienne
Toasted Sesame Seed Dressing:
In a medium bowl, combine all the ingredients together until well blended. Set aside.
Coleslaw:
In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.
Serves: 6
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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