Very Easy BBQ Sandwiches

Of all the recipes in my repertoire this one makes my top ten list of the easiest and most delicious. Mark is a big bbq guy and believes that the best barbeque can only be achieved through using a smoker, great wood chips, low indirect heat and many, many hours. His expectations were low when I put this on the table one night during the winter months. One bite and he said, with his mouth still full, "Wow! This is really good!"
I had tried some other indoor solutions to making bbq sandwiches and they were all very labor intensive, with a similar result to these. When Austin was born there was a lady from our church that brought us a meal one night. She was from Texas and brought us some delicious boneless ribs. It made me start thinking about using those as a solution to the indoor bbq dilemma. That is how the idea was born.

There are only three ingredients and here they are:

3-4 pounds of boneless pork ribs
2 cups of beef broth
Large bottle of your favorite barbeque sauce (at least 20 oz.)

(Sorry for the really bad, yellowy pictures...bad light!!!)

Trim any large areas of excess fat off the ribs. Place them in your slow cooker or crock pot. Pour beef broth over the meat. Cook on low heat for 6-8 hours or high heat for 4 hours.
The picture above will show what they should look like when they are done cooking.

Place meat on a cutting board or large platter and shred with a fork or two. It should basically fall apart if it is cooked long enough.

When done it will look like this.

Place the shredded meat in a skillet over low to medium heat.

Add your favorite barbeque sauce. This is what really makes these sandwiches, so choose carefully. We really like Sweet Baby Ray's, but on the night I went to the store to make these they were out. I had to settle for the KC Masterpiece which was the next best thing. How much you need really depends on how saucy you like it. Just keep adding until you get the consistency you like and if needed serve some on the side for those who like it even saucier.

Leave in the skillet until it is heated through.

Serve with toasted buns and your favorite toppings. We like ours with a nice slab of cheddar cheese and usually some cole slaw. Didn't have time for the cole slaw on this night so we did without.
I hope you enjoy these as much as we do!

By the way, this freezes really well and I usually make a double batch so that I have an even easier meal on another night.