Pull-Apart Ribs

By carol gorman

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

Details

Servings 1
Preparation time 15mins
Cooking time 20mins
Adapted from familycircle.com

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.