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Slow country ribs

These are country ribs cooked slowly, not ribs from the Slow Country. It was our dinner the evening of March 4, 2010.

Ingredients

• 2 lbs. pork country ribs, frozen and don’t thaw them.
• 1 parsnip
• 1 carrot
• 1 onion
• 1 apple
• 1/2 green pepper
• 3 cloves garlic
• sea salt
• groundblack pepper
• hungarian paprika
• ground cumin
• oregano
• adobo powder
• 1 12-oz. can diced tomatoes
• 1 10-oz. can Ro-Tel diced tomatoes with green chilies

Directions

Set crockpot to high heat/6 hour cycle.

Roughly chop the parsnip, carrot, onion, apple, green pepper, and garlic. Place in bottom of crockpot. Liberally rub the frozen ribs with all the dry seasonings and place on top of the veggies. Finally, pour both cans of diced tomatoes around the sides and base of the pork.

Cook approximately 6 hours until meat is falling off the ribs and sticking to yours instead. Strain the remaining cooking liquid and serve as an au jus. I recommend you serve this with buttery crusty rolls to sop up the jus while you hungrily devour the mouth-watering tender succulent pork.