We have been gearing up for FOTS temperatures here, which stands for Face Of The Sun. This is when you burn your hand just trying to open the car door, dry armpits are wishful thinking and you water the plants outdoors while it's still dark so that it doesn't evaporate before it hits the dirt. This is when you break out the crock pot and the oven becomes a decorative object in the kitchen.
I got a great deal on some big, meaty boneless country style pork ribs recently and decided to slow cook them in a sweet 'n sour sauce, then serve them over rice. Pretty yummy! I used the large 5 quart crock pot and made a ton. This dish gets even better reheated and freezes well so making a lot is not a problem.
Sweet 'n Sour Country Style Pork Ribs
4 pounds boneless country style pork ribs
1/2 of a red onion, chunked
1/2 of a bell pepper, seeded and chunked
3 cloves garlic, peeled and chunked1-20 oz. can pineapple tidbits (do not drain)
1-15 oz. can tomato sauce
1/2 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 T. tomato paste
2 T. worcestershire sauce
salt and pepper
Spray the crock pot with oil and set it on High. Chop the ribs into large pieces and place in the crock pot.
Chop the onion, bell pepper and garlic into chunks and mix together in a large bowl.
Add the pineapple tidbits (including juice), tomato sauce, brown sugar, apple cider vinegar, tomato paste, worcestershire sauce, salt and pepper.
Pour the sweet 'n sour mixture over the ribs in the crock pot. Put the lid on and cook on High for one hour. Then drop the temperature to low and continue cooking for at least another five hours. Serve over plain white rice. Stay cool!