I love ribs. LOVE THEM.

I would eat pork ribs everyday. Well…maybe not everyday, but I would eat them once a week.

Why don’t I? Mostly because it’s hard to find chemical-free varieties within my Rib Budget. If there were all natural, hormone free, pastured piggie, white sugar-free, PRE-MADE BBQ ribs that only cost me $2.99, I would totally eat ribs everyday.

Alas these ribs are the ribs of fantasy.

Anyhoo. I paid a visit to the Davis Square Farmer’s market in Somerville a week ago and bought some amazing BBQ sauce. Burnin’ Love Sauces makes this truly great, super spicy BBQ sauce: Sassy Mo’ Lassy Spicy Barbeque. It’s spicier than most, gluten-free  and sweetened with molasses, honey and a little bit of brown sugar.  I met one of the owners at the Farmer’s market and she let me try the whole line of Burnin’ Love Sauces. They’re also all made by hand, which is also pretty darn cool.

ANYHOO. I bought this amazing sauce and thought: “I’d better make me some BBQ pronto!” Ribs were the first thing that popped into my head.

So I bought a big slab of ribs and decided to make them in the slow cooker. Why I chose the slow cooker over the grill, I’ll never know…but that was probably the beginning of my issues.

I sliced the rib rack in half and stacked in the slow cooker with BBQ sauce in between. I set the cooker on LOW and the timer in my mind for 8 hours. I wish I would have bought and used the most popular kerosene lantern instead of experimenting with the cooker, which is where I think things went bad.

I went about my daily routine all the while smelling delicious BBQ smells and thinking about how awesome the ribs were going to be.

To make a long story short, after smelling and anticipating and smelling the ribs cook all day, they did not come out awesome. The sauce was awesome. What little meat there was on the bone was awesome. Getting the juicy, fatty ribs out of the slow cooker was a nightmare…finding the meat amidst the bones and fat was a nightmare…

Who knew that ribs had so much fat on them? Was I supposed to do something about that? I don’t mind a little fat on my meat–I often like meat on the fattier side–but this was insanity. Out of 4lbs of ribs, there was about 1.7lbs of meat and the rest was all fat.

For the next time I attempt to make ribs I will:

  1. Try to trim off some of the fat
  2. Opt for the grill over the slow cooker–I feel like the grill would help burn off some of that excess instead of just melting it into the ribs…
  3. Figure out what the difference between baby back and that other kind of ribs is. (What’s that other kind? St. Louis style?)
  4. Maybe just give into my Plumrose craving instead…

Any tips for rib making on a gas grill?

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5 Responses to BBQ Ribs FAIL!

  1. Melissa Joulwan June 29, 2011 at 2:40 PM #

    Sorry you had a rib fail. Food disappointment is so… disappointing.

    My parents and I made ribs last summer on the gas grill. It was STUPID easy, and they were lip-smackin’ good. We didn’t use sauce, but I think you can just put the sauce in the foil with the ribs (that will make sense when you see the instructions) and be good to go.

    It’s here, but you need to scroll thru the post to get to the part about the ribs.

    Good luck!

    • AllieNic July 1, 2011 at 6:17 PM #

      Oh Man. I remember that ribs post! It turns out I’m gas-grill-challenged and need my boyfriend to supervise everything I do with the Weber…I really want to try grilling them! I like the idea of going without sauce too. Thanks so much for sharing this post!

  2. Ericka Beebee July 7, 2011 at 11:28 AM #

    Wonderful post….. I have been wanting this for so long but didn’t want to take the time to cook it….. worth a try with a crockpot. Carry on the good work and when are we going to know how your meeting within NY went? Ericka Beebee

  3. Tim July 19, 2011 at 12:33 PM #

    hi – stumbled on your great site after googling eggs + bacon + collards

    a better slowcooker result with ribs can be achieved by arranging the slabs on their sides – like an upside down V you would make with playing cards. Use a dry rub, and add maybe 4 oz of liquid for steam. Usually by the time they are done, the juices/fats go up to about 1/3 of the ribs. They still fall apart when you take them out.

    • AllieNic July 19, 2011 at 3:07 PM #

      Thanks, Tim. I definitely want to try slow cooked ribs again–thanks for the tips!

Thoughts? Feel free to comment below!

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