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Sally's Kitchen Recipes

Country Spare Ribs
Sally Strackbein

1 1/2 pounds country spare ribs (the ones that are mostly meat – not bone)
1/2 cup Barbecue sauce (your favorite brand)
1/2 cup water

Put the meat in the rice cooker pan and turn on the rice cooker to cook. Brown the meat on both sides. Add the barbecue sauce and the water. Make sure there is liquid under the meat.

Cook for about 45 minutes. Turn the ribs over several times. If they start to burn, add a little more water. Check for doneness with a meat thermometer. When the meat reaches 160 degrees, it is done.

This is one of the few dishes that will burn in a rice cooker. A little burn is OK. It makes you think you actually grilled the ribs!

Options: For a complete meal, after cooking for about half an hour, use the steamer rack and steam some new potatoes for about 15 or 20 minutes. Cut them into bite size pieces. Before you serve them, add a bit of olive oil or butter and some parsley. You can steam some veggies too.

Sally’s comments: Ray recently told me that this recipe is his favorite. So - of course I went to the store and bought some ribs. I was browning the ribs when the dogs needed to go out. I went out with them and took longer than I had planned. No problem - the rice cooker turned itself down to warm. The meat didn’t burn!


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