Nothing says the last weekend of summer like a rack of ribs, baby. Baby Back Ribs, that is! I prefer “Baby Back Ribs” over “Spare Ribs” because they’re meatier. And when they get so tender that they become Fall Off The Bone Baby Back Ribs, it’s time to tuck your napkin into your collar and get messy.
Servings
Prep Time
4people
30minutes
Cook Time
6hours
Servings
Prep Time
4people
30minutes
Cook Time
6hours
Ingredients
For the Ribs and Spice Rub
1rackpork baby back ribs3-4 pounds
3Tbchili powder
2Tbbrown sugar
2 Tbsmoked paprika
2Tbcumin
2Tbgarlic powder
1Tbonion powder
1Tbcoriander
1tspkosher salt
1tspblack pepper
1/2tspcayenne
For the BBQ Sauce
1Tbolive oil
1cupdiced onion
3clovesminced garlic
2canstomato paste6 oz cans
1/2cupchili garlic sauce
4Tbapple cider vinegar
1Tbworcestershire
1/2tspliquid smoke
1tspcocoa
1/2cupchicken broth
1/4cupbrown sugar
Instructions
For the Ribs
Remove membrane from the back of the ribs. Mix together spices and rub all over both sides of the rack of ribs.
Put a layer of smoker chips on the bottom of a slow cooker and add water to cover, but not submerge them. Add a rack if possible to the slow cooker and put ribs on top of rack. Cover and cook on low or at 250 for 6 hours. When ribs are done, baste with sauce and broil for a few minutes to caramelize sauce.
For the Sauce
Saute onion and garlic in olive oil for 3-5 minutes on low/medium until softened. Add the rest of the ingredients and stir until combined. Let simmer on low for 15-20 minutes until flavors are combined. Put sauce in blender until smooth and then put back on stovetop to keep warm until ribs are done.
Baste ribs with sauce after 6 hours in the slow cooker. Broil for 3 minutes until sauce is caramelized.