• 5lbs of country-style spare pork ribs (or however many will fit in your crock pot)
• 2 large onions, diced
• 2 cups of diced tomatoes
• 2 cups of diced peppers
• 2 heaping tsp dried oregano
• 1 heaping tsp granulated garlic powder
• 1 heaping tbsp chili powder
• 2heaping tsp cumin
Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste. Mix the diced tomatoes and peppers in a separate bowl.
Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.
Turn Crockpot to low and cook for at least eight hours.
Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.