Okay, so for those of you who don't know me, I am not a meat eater . . I'm not a vegetarian, I just don't LIKE red meat - with the exception of bacon. (I know, I know . . . how weird . . . but my husband says it's not so bad - it just makes me a cheap date.) Other than an occasional taco, I am strictly a turkey, chicken, or fish girl but I could EASILY live on veggies and fruits alone. So . . . with that being said, any recipes that I post with other meats included in them are either something I fixed for my family and they really liked it, or something that someone has passed along with high marks from their family/friends. If you try any of the recipes posted on the page, please feel free to leave your opinion, comments, alterations, etc. - especially any recipes including red meat.
INGREDIENTS:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
No comments:
Post a Comment