Greg always says he wants to find the perfect chili recipe, the perfect rib recipe (I think he wants to be ready if asked to participate in a cook-off or something). So when I came across this recipe one day on a blog called Mmm…if for Mommy, I knew we had to try it. I liked it because we had most ingredients in our pantry, and the little oven worked required was actually after the 6 to 8 hours in the slow cooker (perfect if you want to prepare them on a weeknight).
1.5 tbsp sweet paprika
1 tbsp light brown sugar, lightly packed
1/8 tsp cayenne pepper
Salt and pepper to taste, approx. 1 tsp each
2 lbs pork (baby) back ribs – leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (I used Diana’s rib sauce)
Vegetable oil spray
Mix the first five ingredients in a small bowl and rub all over the ribs. Then place the ribs standing up along the sides of the slow cooker (see picture), meaty side down and facing outwards. Pour the barbecue sauce all over the ribs, cook for 6 to 8 hours on low.
Once the slow cooking is done, carefully remove the ribs and place them on a foil-lined baking sheet with a rack place on top and sprayed with vegetable oil, place ribs bone side up, set aside as oven preheats on broil (place oven rack approximately 10 inches from the broiler element). In the meantime, strain sauce (using a mesh strainer) from slow cooker removing all excess fat, place into a saucepan, and bring to a boil, and then reduce heat by one-third for approximately 15 minutes. Brush sauce on ribs with and place in oven for approximately for 3 to 4 minutes. Remove ribs from oven, flip ribs over, brush again with sauce and place back in oven for another 9 minutes (brushing them with sauce a couple of times throughout). Serve remaining sauce as a side.
These ribs were fall-off-the-bone good, and we would definitely make them again. I think I would experiment a little with the barbecue sauce we use, I think that is where the goodness lies.~kM
Stuff we’ve been up to
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