Barbecue Baby Back Ribs

By á-46

When shopping, take care to purchase pork baby back ribs, not spareribs or country-style ribs. This recipe was specifically developed for baby back ribs — the other cuts take longer to cook.

Ingredients

• Total time: Prep time: 20 minutes; Cook time: 3 1/2–4 1/2 hours (high heat), 6–7 hours (low heat)
• FOR THE RUB—
• 2 Tbsp. brown sugar
• 4 tsp. kosher salt
• 4 tsp. chili powder
• 2 tsp. paprika
• 2 tsp. ground black pepper
• 2 tsp. garlic powder
• FOR THE RIBS—
• 2 slabs pork baby back ribs (about 4 lb. total), rinsed, patted dry, and trimmed
• 1 medium red onion, sliced
• 1 ⁄2 cup carbonated cola beverage
• 1 cup purchased barbecue sauce

Details

Servings 8

Preparation

Step 1

Prepare a double or triple batch of the rib rub. You can keep the extra in an airtight container for up to 6 months. Use the rub to give grilled chicken, pork, beef, or fish a savory crust.


Combine brown sugar, salt, chili powder, paprika, pepper, and garlic powder for the rub in a small bowl.

1. Sometimes ribs are sold with a membrane still attached on the back; peel it off before cooking.

2. Rinse ribs, then pat them dry with paper towels. Spread rub over ribs to coat them, using all of the rub.

3. Depending on the size and shape of your cooker, you may need to split the slabs to make them fit.

Add onion and cola to a 4- to 6-qt. slow cooker. Place ribs on top, cutting to fit if necessary. Cover; cook until ribs are tender, on high heat setting for 3 1/2 to 4 1/2 hours or on low-heat setting for 6 to 7 hours.

Preheat broiler to high with oven rack 6–8 inches from the heating element. Transfer ribs to a foil-lined baking sheet; brush ribs with sauce. Broil ribs until sauce caramelizes, about 5 minutes.