Fall off the Bone Baby Back Ribs
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
Servings Prep Time
4people 30minutes
Cook Time
For the Ribs and Spice Rub
  • 1rack pork baby back ribs3-4 pounds
  • 3Tb chili powder
  • 2Tb brown sugar
  • 2 Tb smoked paprika
  • 2Tb cumin
  • 2Tb garlic powder
  • 1Tb onion powder
  • 1Tb coriander
  • 1tsp kosher salt
  • 1tsp black pepper
  • 1/2tsp cayenne
For the BBQ Sauce
  • 1Tb olive oil
  • 1cup diced onion
  • 3cloves minced garlic
  • 2cans tomato paste6 oz cans
  • 1/2cup chili garlic sauce
  • 4Tb apple cider vinegar
  • 1Tb worcestershire
  • 1/2tsp liquid smoke
  • 1tsp cocoa
  • 1/2cup chicken broth
  • 1/4cup brown sugar
For the Ribs
  1. Remove membrane from the back of the ribs. Mix together spices and rub all over both sides of the rack of ribs.
  2. 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
  1. 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.
  2. Baste ribs with sauce after 6 hours in the slow cooker. Broil for 3 minutes until sauce is caramelized.

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