I can’t wait for grilling season to start! Lately, I’ve been craving baby back ribs but as I wait for my deck to defrost (yes, I still have snow), I decided to cook up some pork shoulder ribs in the Crockpot instead. Pork shoulder ribs are a cheaper cut of meat that simply melts when they are slow cooked in the Crockpot.
Seriously, I’m not bragging here, it literally melts in your mouth.
Finger lickin’ good.
To make this a MealDiva Approved Meal, serve it with a side of Sautéed Cabbage or Swiss Chard.
Mmmmmm I love a good pork recipe. Don’t you?
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Crockpot Orange & Ginger Pork Ribs
Ingredients:
- 2 lbs. pork shoulder ribs
- 1 large Vidalia onion, thinly sliced
- 1 cup orange marmalade
- 1 green bell pepper, chopped
- ¼ cup soy sauce
- 3 garlic cloves, minced
- ½ tsp ground ginger
Directions:
- Place pork ribs in a greased Crockpot
- Lay the onion slices over the ribs.
- Combine the marmalade, pepper, soy sauce, garlic and ginger in a small bowl and mix to combine then pour it over the ribs.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If the sauce is thin, pour it into a small saucepan, add 1-2 tbs. cornstarch and simmer for 7-10 minutes before serving with ribs.
- Serve ribs topped with onions and sauce.