Delicious homemade anti-inflammatory barbecue sauce recipe to brighten up your holiday
Memorial Day is a day to remember those who have died serving our country, but it is also a day that marks the beginning of summer and the vacation season. School is out, people flock outdoors, and cooking on the grill never sounded better.
Memphis and Kansas City are known for their barbecue. But, St. Louis is also known for barbecue and some St. Louis favorites in the summer are baby back ribs and pork steaks on the grill. What if it’s a rainy day or you’re craving ribs in the winter? Try this recipe for Slow-Cooked Ribs and enjoy the meat literally falling apart!
Don’t forget to use my favorite homemade anti-inflammatory barbecue sauce recipe. I have made it so many times that I don’t always follow a recipe. Even with a little variation, it always turns out delicious. Many people like the convenience of prepackaged sauces; however, they are not only inferior in taste, but are also full of a wide variety of chemicals, additives, preservatives, and excess sugar and salt. Don’t be intimidated. Make your own, and taste the difference.
Slow-Cooked Country-Style Ribs
- Slow Cooker
- 4 lbs boneless country-style pork ribs
- 2 cups barbecue sauce see recipe link in Notes below
- ½ tsp minced garlic
- 2 Tbsp arrowroot
- ¼ cup cold water
- Cut ribs into serving-size pieces. Place in a 5-quart slow cooker and pour barbecue sauce over ribs. Sprinkle with garlic. Cover and cook on low for 6-7 hours or until meat is tender.
- Remove ribs and keep warm.
- Strain cooking liquid into a small saucepan; skim the fat. Combine arrowroot and water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for about 2 minutes or until thickened. Spoon sauce over the ribs.
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If you’re interested in an anti-inflammatory lifestyle and more recipes like these, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at firstname.lastname@example.org for more information.