Sticky Pork Loin Country Style Ribs

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*4-5 pounds Pork Loin Country Style Ribs

*1-2    13 ounce bottles Lemon Lime Soda, add 2 the bottles if you want extra sauce

*1 cup Ketchup

*1     13 ounce bottle Apricot Preserves

*1/8 teaspoon Red Pepper Flakes for extra heat, optional

*1/4 cup low sodium Soy Sauce

*1/4 cup Yellow Mustard

*4 large Garlic Cloves, peeled, pressed or minced

*1 tablespoon freshly grated Ginger Root

*2 Chipotle Peppers in Adobo Sauce, finely chopped, use only 2 unless you like it really spicy

*Kosher Salt and fresh ground black pepper to taste

**Favorite hot sauce, add after cooking ribs to the leftover sticky sauce for individual servings, optional

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In a stock pot filled with water (2/3 full) on medium heat, add the pork loin country style ribs and bring to a boil and boil for 1-1 1/2 hours to remove excess fat. (Add extra water if needed to cover all ribs.)

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In a mixing bowl add:  Ketchup, preserves, red pepper flakes, soy sauce, yellow mustard, garlic, ginger, chipotle peppers and salt and pepper to taste and mix together.  Then place mixture into refrigerator until ready to add to the top of the boiled ribs in the crock-pot.

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Remove the ribs from the stock pot using tongs and place the ribs in a crock-pot (with liner for easy clean-up).  Then add the lemon lime soda.

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Pour over the sticky sauce mixture onto the ribs in the crock-pot.

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Cook the ribs on low heat for  4-6 hours or until they are very tender almost ready to fall apart.  Then using the tongs again place the crock-pot cooked ribs onto a foil covered half baking sheet spacing at least 1 inch apart.

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Note: Make a cornstarch slurry if needed to thicken rib drippings (3 tablespoons cornstarch to 3 tablespoons water mix in a small bowl). Remove the drippings from the crock pot into a skillet and add slurry as need to a slightly thicken sauce on medium low heat. I didn’t really need to do the slurry, mine was thick enough to baste/brush the ribs.

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Baste/brush the ribs with the some of the remaining sticky sauce and bake them in a pre-heated 375*F. oven for 15 minutes and then baste them again and bake for another 15 minutes. Repeat this process again if desired, twice was plenty for me.

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**With the remaining sauce, spoon the sauce into small dipping dishes for each person to dip their ribs. This is where you want to let each person add the hot sauce to their taste. Enjoy!!!

Recipe adapted from Food Network Ree Drummund

Have a great day!

 

Lindy