- 1
- 15 mins
- 20 mins
Ingredients
- 2 tablespoons dry mustard
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1 teaspoon seasoned salt
- 1 tablespoon sugar
- 2 teaspoons black pepper
- 1 full rack pork spare ribs (about 4 pounds)
- 1 bottle (12 ounces) beer or 1 1/2 cups beef broth
- 1/3 cup packed light-brown sugar
- 1/3 cup cider vinegar
- 3 tablespoons ketchup
Preparation
Step 1
In small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.
Remove ribs from packaging; rinse in cool water. Pat dry with paper towels. Cut rack in thirds.
Season ribs with 1/4 cup of the dry rub, pressing on with your hands. Pour beer or broth and 1 1/2 cups water into slow cooker. Stack ribs in cooker and cover. Slow cook on LOW for 9 hours.
Heat gas grill to medium-high or coals in charcoal grill to medium hot. Place remaining rub, brown sugar, vinegar and ketchup in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes, stirring frequently.
Carefully remove ribs from slow cooker. Baste with sauce. Grill ribs 6 minutes, turning after 3 minutes.
PER SERVING: 278 cal., 19 g total fat (7 g sat. fat), 73 mg chol., 203 mg sodium, 8 g carb. (1 g fiber), 18 g pro.