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Gertrude and Elmer's Pork Ribs
5# country style or any meaty pork ribs (Bone in or boneless)
5 cups water
1/4 cup sugar
1/4 cup salt
In a big zip top plastic bag combine the water, sugar, and salt. Place the ribs in the brine solution and refrigerate overnite 12-24 hrs. This is what makes the pork tender--it will not make them too salty.
Next day, rinse ribs. Brown ribs in a frying pan in a little oil.
Combine 1 cup brown sugar and 3-4 tbsp of "rub". I use Dinosaur BarBQ's "Cajun Foreplay" but any commercial rub will do, or make your own spice blend. Pat the ribs with the rub/sugar mixture, and place in a slow cooker for about 6 hrs on low heat. Add 2 tsp liquid smoke (optional). Meat will be falling off the bone. Serves 4-5.
Apologies to Betty's pigs.