You already know that the crock pot is a device widely used in the domestic kitchen in the US. Many of the recipes that come from there are based on, so to speak, meat to the beast. Beef, pork, T-Bones and steaks left and right, carnitas and cochinitas taken from their Mexican neighbors.
In Crockpotting, the Spanish way is cooked without disgust international cuisine, such as these barbecue ribs that we are dealing with today, a recipe of those to eat with paper napkins, lick your fingers even with noise, and leave the plate done a few foxes. That at the table we are going to enjoy and it is a pleasure to stop convention.
This recipe is very simple to make, simply mark the meat on the grill (it can be done without marking it, but it does not come out as rich) and let it cook for several hours with barbecue sauce. I recommend eating them immediately, without allowing a long time to rest and reheating them as little as possible, although if you have to do it with any leftovers, do it in a saucepan over low heat and avoid the microwave, which in this case would only dry out the meat.
INGREDIENTS
- 750 g of pork ribs
- 400 ml barbecue sauce
- 1 BBQ Spice Mix
- 25 g brown sugar
- 1 Salt
- 1 Freshly ground black pepper
- 1 Oil for the iron
