Since I’ve given my lifestyle a makeover, I’ve tried to limit my intake of red meat. However, when my boyfriend saw Tasty’s recipe for bbq ribs, I knew it had to be done. It seemed like a perfect indulgence for Super Bowl weekend. So, why not?
- 2 cups of bbq sauce
- 1/4 cup of brown sugar
- 4 Tbsp. of cider vinegar
- 3 tsp of oregano
- 1 tsp of Worcestershire sauce
- 1 Tbsp. of cayenne pepper
- 1 Tbsp. of chili powder
- 3 lbs of baby back pork ribs
- Salt & pepper
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.
Remember shopping for sweet potatoes the first time? Yeah… it was like that. I had no idea what to look for and what details to pay attention to. Thankfully, I’ve done the research for you. Answer: A typical rack of a baby back ribs has twelve to thirteen ribs and feeds two to four people. The ideal rack is meaty with lots of streaky patches of white fat and no “shiners.” (A term for when the ribs have been cut too close to the bone.)
The verdict: This technique is a keeper. Not only are they extremely tender, but relatively easy given that this was foreign territory. I had one to taste and even went back for a second. He polished off the rest! Next time, I’m going to try a different type of sauce. This was too spicy for our taste. I’d decrease the chili powder and cayenne pepper to a teaspoon or so and increase the amount of bbq sauce to three cups. However, who knew the crock pot would be the perfect way to make ribs!