1.02.2009
Mexican Style Ribs
INGREDIENTS
1 rack of baby back pork ribs
3 tablespoons vegetable oil
salt
pepper
garlic powder
1 can Ro-Tel diced tomatoes with habaneros
16 ounces tomato sauce
½ jalapeno pepper, sliced seeds removed
cooking spray
DIRECTIONS
1. Slice rack of ribs into single ribs and season with salt, pepper and garlic powder. In a large skillet, heat oil over medium-high heat. Add in the ribs and allow to brown, about 5 minutes.
2. Add diced tomatoes, tomato sauce and jalapeno pepper into a blender and puree.
3. Spray inside of crock pot with cooking spray. Add in ribs, then pour pureed tomato sauce over the top. Stir around to make sure all the ribs are fully coated.
4. Cook on low 6-8 hours. Check regularly, ribs may need to be stirred around.
NOTE: These aren't as spicy as you would think. My 4 year old ate them and proclaimed "Mommy these aren't spicy at all!"
1 rack of baby back pork ribs
3 tablespoons vegetable oil
salt
pepper
garlic powder
1 can Ro-Tel diced tomatoes with habaneros
16 ounces tomato sauce
½ jalapeno pepper, sliced seeds removed
cooking spray
DIRECTIONS
1. Slice rack of ribs into single ribs and season with salt, pepper and garlic powder. In a large skillet, heat oil over medium-high heat. Add in the ribs and allow to brown, about 5 minutes.
2. Add diced tomatoes, tomato sauce and jalapeno pepper into a blender and puree.
3. Spray inside of crock pot with cooking spray. Add in ribs, then pour pureed tomato sauce over the top. Stir around to make sure all the ribs are fully coated.
4. Cook on low 6-8 hours. Check regularly, ribs may need to be stirred around.
NOTE: These aren't as spicy as you would think. My 4 year old ate them and proclaimed "Mommy these aren't spicy at all!"
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