Slow Cooked Barbecue Country-Style Ribs
These slow cooker ribs make a delicious main dish whether they're served whole or shredded onto sandwiches. You can freeze left over slow cooker ribs for up to three months.
Place shredded pork (about 3 cups) and 1 cup sauce in an airtight container; stir to combine. Place remaining sauce (about 2 cups) in a second airtight container. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.)
Shredded Pork Sandwiches with Vinegar Slaw:
In a medium bowl, combine 2 cups packaged shredded cabbage with carrot (coleslaw mix); 1/4 cup cider vinegar; 3 tablespoons honey; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Toss to combine. Cover and chill for 2 to 24 hours, stirring occasionally. In a medium saucepan, heat reserved meat mixture, covered, over medium heat about 10 minutes or until heated through, stirring occasionally. If desired, add some of the reserved sauce to moisten meat. In a small saucepan, heat any remaining sauce over medium-low heat until heated through. To serve, strain cabbage mixture, discarding liquid. Divide meat mixture on top of 4 Kaiser roll or hoagie bun bottoms, toasted. Top with cabbage and 4 Kaiser roll or hoagie bun tops. Pass reserved sauce and, if desired, bottled hot pepper sauce. Makes 4 servings.
Nutrition Facts per serving of Shredded Pork Sandwiches with Vinegar Slaw: 673 cal., 23 g total fat (7 g sat. fat), 162 mg chol., 1089 mg sodium, 56 g carb., 3 g dietary fiber, 57 g protein.