SLOW COOKER BABY BACK RIBS

By mz0926

EEditors’ Choice Cookbook Collection. From The Best Slow and Easy Recipes.

Why this recipe works:


In order to fit our ribs into the slow cooker for our barbecued sticky ribs recipe, we arranged the full racks of ribs standing up around the perimeter and finally spiraling in towards the center of the slow cooker, pouring the sauce over the top. Because we had leftg space between the ribs, they cooked evenly, and because the sauce was poured on top of the standing ribs, they slow-basted during cooking, absorbing more of the sauce's flavor.


Serves 4 to 6


Authentic baby back ribs weigh about 1 1/2 pounds per rack, while St. Louis-style spareribs weigh about 3 pounds per rack. (Note that commercially packaged “baby back” ribs are often just mislabeled St. Louis-style spareribs.) Both types of ribs, however, will work well here. You can either make your own barbecue sauce, or use your favorite store-bought brand—we like Bull's Eye Original

Ingredients
3tablespoons paprika
2tablespoons packed light brown sugar
1tablespoon salt
1tablespoon ground black pepper
1/4teaspoon cayenne pepper
6pounds baby back ribs or St. Louis-style spareribs (see note)
3cups barbecue sauce (see note)

Instructions

1. Combine the paprika, brown sugar, salt, pepper, and cayenne in a small bowl, then rub the mixture evenly over the ribs. Transfer the ribs to the slow cooker and arrange them standing upright with the meaty side against the interior wall of slow cooker. Pour the barbecue sauce over the ribs. Cover and cook on low until the meat is tender, 4 to 5 hours.


2. Transfer the ribs to a cutting board, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Strain the sauce through a fine-mesh strainer into a medium sauce-pan. Bring the sauce to a simmer and cook until the mixture measures 2 cups, 15 to 20 minutes.


3. Slice the ribs between the bones and toss them with the barbecue sauce. Transfer the ribs to a warmed platter and serve.

DITORS' CHOICE COOKBOOK COLLECTION FROM THE BEST SLOW AND EASY

Ingredients

• Why this recipe works:
• to order to fit our ribs into the slow cooker for our barbecued sticky ribs recipe, we arranged the full racks of ribs standing up around the perimeter and finally spiraling in towards the center of the slow cooker, pouring the sauce over the ...(more)
• 4 to 6 6
• Ingredients
• 3 3 3 tablespoons paprika
• 2 2 2 tablespoons packed light brown sugar
• 1 1 1 tablespoon salt
• 1 1 1 tablespoon ground black pepper
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 6 6 6 pounds baby back ribs or St. Louis-style spareribs (see note)
• 3 3 3 cups barbecue sauce (see note)
• 2 2 2

Preparation

Step 1

Editors’ Choice Cookbook Collection. From The Best Slow and Easy Recipes.


Instructions

1. Combine the paprika, brown sugar, salt, pepper, and cayenne in a small bowl, then rub the mixture evenly over the ribs. Transfer the ribs to the slow cooker and arrange them standing upright with the meaty side against the interior wall of slow cooker. Pour the barbecue sauce over the ribs. Cover and cook on low until the meat is tender, 4 to 5 hours.


2. Transfer the ribs to a cutting board, tent with foil, and let rest for 20 minutes. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Strain the sauce through a fine-mesh strainer into a medium sauce-pan. Bring the sauce to a simmer and cook until the mixture measures 2 cups, 15 to 20 minutes.


3. Slice the ribs between the bones and toss them with the barbecue sauce. Transfer the ribs to a warmed platter and serve.