SLOW COOKER BARBECUED RIBS RECIPE

Ingredients

3 tablespoons sweet paprika
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon salt, plus more to taste
1 tablespoon freshly ground black pepper, plus more to taste
6 pounds pork baby back ribs (each rack should be no bigger than 1 1/2 to 2 pounds), membranes removed (see LC Note above)
3 cups barbecue sauce, store-bought or homemade
Vegetable oil spray

Instructions

1. Mix the paprika, sugar, cayenne, salt, and pepper together, then rub the mixture evenly over the ribs. Arrange the racks upright in the slow cooker, meaty sides facing outward. (To ensure that they cook evenly, prop the racks up on their ends along the perimeter of the slow cooker, wide end down, meatier side facing the side of the slow cooker.) Pour the barbecue sauce over the ribs, cover, and cook on low until tender, 6 to 8 hours.
2. Line a rimmed baking sheet with aluminum foil and place a wire rack on top, coating both with vegetable oil spray. Using tongs, carefully transfer the ribs, meaty side down, to the prepared wire rack and tent with foil.
3. Let the braising liquid in the slow cooker rest for 5 minutes, then skim the fat from the surface. Strain the braising liquid into a medium saucepan and simmer until reduced to about 2 cups, 15 to 20 minutes. Season with salt and pepper to taste.
4. Meanwhile, position the oven rack 10 inches from the broiler element and heat the broiler. Remove the foil from the ribs, brush them with some of the reduced braising liquid, and broil until they begin to brown, 2 to 4 minutes. Flip the ribs over, brush again, and continue to broil until the ribs are well browned and sticky, 9 to 12 minutes longer, brushing every few minutes. Transfer the ribs to a cutting board, tent with foil, and let rest for 10 minutes.
5. Slice the ribs and serve with the remaining reduced braising liquid on the side—and lotsa napkins.

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Slow Cooker Taste

SLOW COOKER BARBECUED RIBS RECIPE

Ingredients

Instructions

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