Slow-Cooked Pork Ribs

Fall-off-the-bone baby back ribs, no smoker needed. A simple dry rub, a long slow cook in the slow cooker, then a few minutes under the broiler or on the grill with barbecue sauce to make them sticky. This makes enough for about 10 people.

Ingredients:

  • 5 to 6 racks baby back pork ribs (about 12 to 14 pounds)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup paprika (sweet or smoked)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup apple cider vinegar (or apple juice)
  • 4 cups barbecue sauce (two 18-ounce bottles)

Instructions:

  1. Pull the thin membrane off the bone side of each rack: loosen a corner with a butter knife, grab it with a paper towel, and peel it off. Cut each rack into 3 or 4 sections so they fit in the slow cooker.
  2. Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, dry mustard, and cayenne. Rub it all over the ribs. You can do this the night before; cover and refrigerate.
  3. Split the vinegar between 2 large (6 to 7 quart) slow cookers. Stand the rib sections on their edges with the meaty side facing out, curving them around the inside of each pot.
  4. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 1/2 to 4 hours), until the meat is tender and has pulled back from the ends of the bones. Keep the lid on while they cook.
  5. Heat the broiler with a rack about 6 inches below it, or heat the grill to medium. Line 2 sheet pans with foil.
  6. Carefully move the ribs to the pans, meaty side up, using tongs and a wide spatula since they will be very tender. Brush generously with barbecue sauce.
  7. Broil 3 to 5 minutes, watching closely, until the sauce bubbles and starts to char at the edges. Or grill 2 to 3 minutes per side, brushing on more sauce. Cut between the bones and serve with the extra sauce.

Note: Ribs that go in on LOW by 1:00 PM are ready to finish around 7:00 PM. Once tender they can hold on WARM for up to an hour before saucing. Five to six racks need two large slow cookers; for 2 racks (about 4 people), use one slow cooker and a third of the rub, vinegar, and sauce.