Here is a BBQ recipe from a family of 14 that I met as a missionary in Mississippi. I guess you could substitute the roast with ribs:
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork rump or shoulder roast
3/4 cup cider vinegar
4 tsp. worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt or garlic seasoning
1/4 tsp cayenne pepper
You can double this recipe, to give it more bite.
Place the onions in the crock-pot.
Combine the brown sugar, paprika, salt, and pepper and rub the mixture over the roast.
In a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne pepper. Mix well.
Drizzle 1/2 of vinegar mixture over the roast.
Cover and refrigerate the remaining vinegar mixture.
Cover; cook on low for 10 hours or on high for 6 hours.
Remove the meat and onions, and drain.
Chop or shred the meat and chop the onons.
Use the remaining vinegar mixture to pour over the finished meat.
|