Olson
Minnesota
Senior Member
Joined: 04/06/2005
View Profile
 Offline
|
It's kind of a standard thing in MN. People do pork chops and these country style pork ribs in mushroom soup pretty regularly up around here. You can obviously do them in the oven too, but I prefer to just use the crockpot for the simplicity.
One note....no need to add water unless you find it necessary. The condensed soup just cooks down with the fat and juice of the pork.
|
brenjmull
lancaster, pa
Full Member
Joined: 06/08/2005
View Profile
Offline
|
where the heck do you put your crockpot so it does not fall over while traveling? I like the idea ,but not the idea of cleaning up any messes. I am pretty sure our camper has an inverter so I could do this..dh is always hungry after setting up and looking for something to eat.
|
Olson
Minnesota
Senior Member
Joined: 04/06/2005
View Profile
Offline
|
s
|
sonora
West Bend Wi.
Senior Member
Joined: 09/17/2002
View Profile
Offline
|
brenjmull wrote:where the heck do you put your crockpot so it does not fall over while traveling? I like the idea ,but not the idea of cleaning up any messes. I am pretty sure our camper has an inverter so I could do this..dh is always hungry after setting up and looking for something to eat.
The oval crock pots are more stable. Put it in the kitchen sink.
|
itchy wheels
NC
Full Member
Joined: 02/01/2006
View Profile
Offline
|
In the south we call these ribs 'country back bone' and were for years poor man's ribs. They are loaded with meat - yum! I have cooked these for years before we started RVing by boiling first to tenderize them and them brushed them with bbq sauce. I put them in the oven for about 15 minutes or less just to heat the sauce but not burn them. In an RV, they could be cooked in a crock pot until tender and then put on a grill to heat the sauce or you can still use the oven. Haven't done these in a while, I'm going to cook us some!
|
|
|
Luv To Fish
Prosper, Texas
Senior Member
Joined: 02/10/2001
View Profile
Offline
|
Olson, approx. how many pound(s) of pork rib do you use, and do you compleately submerge the ribs w/ the soup ?
One Beautiful Wife
Two Great Dogs
2007 Fleetwood Revolution 40 LE
Someday Has Come....
COMMON SENSE, NEVER LEAVE HOME W/O IT !
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
A rib ain't a rib without bbq sauce. What we have here is cut up pork shoulder and gravy. 
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
|
ole trucker
Westminster,MD. USA
Senior Member
Joined: 05/26/2003
View Profile
|
Next time get the country ribs with the bone, much more flavor!
Will and Ina's Endeavor
LIVALIL
|
Olson
Minnesota
Senior Member
Joined: 04/06/2005
View Profile
Offline
|
No, I don't completely submerge them. They're just coated really, really good. For a lb or so, I probably use one can of soup. For a larger batch, I'll add more soup. You can always add a little water if it doesn't look like there is enough liquid in there for you.
|
doublehjr
Northern NJ
New Member
Joined: 02/19/2007
View Profile
Offline
|
We like to take country style ribs and boil them for about 30 minutes. Then, baste it with your favorite BBQ sauce and grill over the fire! Simple and yummy
|
|
|
