Where I found the recipe(s): Another find from the February/March 2011 issue of Taste of Home magazine.What I thought: Delicious. Pork is my favorite meat, hands down. I'm always looking for new ways to prepare it. And I don't think I've run into a slow cooker pork recipe that has disappointed, this one included.Pineapple juice provides a tangy, tropical flavor that permeates the meat rather than the sauce. So you get a nice depth of flavor when the meat is coated with the jam-sweetened barbecue sauce.What I'd change: I couldn't find plum jam at my local grocery store. The closest substitute was fig spread. Fig is probably more subtle than plum, but it did a good job of taking the edge off the barbecue sauce. Sweetened it without being overwhelming.REALLY close-up shot of fig spread
Adapted from Taste of Home magazine
(Makes 4 servings)
2 lbs. boneless country-style pork ribs
1 can (6-oz.) unsweetened pineapple juice
1 medium onion, thinly sliced
1 garlic clove, minced
2/3 cup barbecue sauce
1/3 cup plum jam (or experiment with other varieties of jam/spread)
Brown ribs over medium-high heat on all sides in large skillet coated with cooking spray. Transfer to slow cooker. Pour pineapple juice over ribs; top with garlic and onion. Cover and cook on low for 6 hours, or until meat is tender.
Combine barbecue sauce and jam. Remove ribs from slow cooker and drain/discard juices and onion. Return ribs to slow cooker and pour sauce over top. Cover and cook on high for 30 minutes.
No comments:
Post a Comment