3 pounds baby back pork ribs also known and pork loin back ribs
½ a yellow onion, sliced
2 cloves garlic, minced
½ cup water
1 cup BBQ sauce
Dry rub:
1 teaspoon brown sugar
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Kosher salt
1 teaspoon ground black pepper
Remove the outer membrane from the back side of the rack of ribs.
Pat dry ribs with paper towel. In a bowl, mix all the dry rub ingredients. Rub seasoning evenly over the ribs, on both sides.
Place ribs in a large slow cooker, lined up against the sides of the pot or arranged in a fan or teepee shape.
Add onions, garlic, and water in the center. Cover with the lid, making sure it closes completely.
Cook on LOW for 6 hours until the meat is tender (if you have 4-pound ribs, cook for 6.5 hours). Note: Don’t overcook, otherwise they will fall apart too much, 6 to 6.5 hours is enough. Also, if you can’t fit the entire rack, cut into 2-3 pieces and arrange them as best as you can for even cooking.
Remove from the slow cooker carefully and transfer to a large sheet pan, being careful not to break apart the meat. If it’s difficult to get the cooked ribs out of the slow cooker, cut into 2-3 equal pieces and then lift the ribs from the bottom using a large spatula.
Brush ribs with your favorite BBQ sauce. Broil for 2-4 minutes until caramelized. Tip: don’t broil too close to the heating element to prevent it from burning. I use the middle rack.
Serve with more BBQ sauce if needed. If desired, serve with some of the onions from the slow cooker. Enjoy!
No Comments