Slow Cooker Baby Back Ribs

It might be sacrilege, but you can have tender, flavorful ribs without heating up a grill. Just don’t call them BBQ ribs.

Look, I appreciate smokers and grills for ribs just as much as the next person. But there are limits to what temperatures I am willing to endure to stand outside next to the grill, especially when I can make something delicious by using my slow cooker. No, they aren’t BBQ ribs, but you will be surprised how delicious they taste. And how your house will smell while they are cooking.

SOFTWARE

·         1 rack of baby back pork ribs (about 2 1/2 pounds)

·         4 T. light brown sugar

·         4 t. kosher salt

·         2 t. chili powder

·         1 t. cayenne powder

·         1 t. paprika (smoked if you like)

·         1 t. Old Bay

·         1/2 t. garlic powder

·         1/2 t onion powder

·         Your favorite BBQ sauce

METHOD

1.       Trim any excess fat from the ribs. Cut into three equal sections.

2.       In a small bowl, combine the dry ingredients.

3.       Coat and rub in the dry mix on both sides of the ribs.

4.       Place the ribs meat side up in the slow cooker. Be sure not to stack on top of each other but try to angle them so the heat can reach the ribs.

5.       Cover and cook on low for 7-8 hours. At 7 hours, check the ribs. If you can pull a bone out or twist it, they are done. If not, go for another hour.

6.       Heat the oven broiler on high.

7.       Place the ribs meat side up on a broiler pan or large baking sheet (cover either one with foil).

8.       Brush BBQ sauce across the tops of the rib sections. Be generous.

9.       Place the pan under the broiler for about 5 minutes. Keep an eye on it and don’t let it burn. The meat should be about 6 inches away from the burners.

10.   Remove from the oven. Cut into smaller sections, if you like, and serve.

11.   Enjoy.

VARIANTS

Mess around with the dry rub to get the flavor you want. You can also make your own BBQ sauce, but I really like Sweet Baby Ray’s (the chipotle honey version is delicious). No, they don’t pay me to say that (but they could, if they wanted).