My family loves my crock pot barbecued ribs, but Rob and I are to the age where we really need to watch our diets a wee bit closer. So I made a couple of adjustments to my recipe to cut down on the fat, and it's still just as delicious.
First thing to do is salt and pepper country style pork ribs on all sides. I like to use kosher salt and fresh ground pepper. Then put them in the crock pot on low for 6 to 8 hours.
There will be a nice pork broth in the crock pot, but also a lot of grease. Take out the ribs and put on your cutting board. Pour the liquid into a fat separator. While the fat is rising to the top, shred the pork with two forks while disposing of any bone or fat. The meat is so absolutely tender that this is a breeze to do.
Put the pork back into the crock pot along with the pork broth, leaving the fat behind. Add your favorite barbecue sauce. You could also put in some thinly sliced onion and/or celery. If you like your barbecue pork thick and robust, don't put in the broth. Use it instead to make gravy for mashed potatoes.
Cook another 2 hours on low, or 1 hour on high.
I like to serve it on French bread, slice and toasted, as open face sandwiches. Also good on hamburger or sub buns. Great to take to a potluck.