If you just got served these ribs, you might never even consider they were done in the slow cooker. That's because after they slow cook to tender perfection, they're slathered with homemade barbecue sauce and grilled to a nice sweet & smoky crust on the outside. Genius, really. Way better than the grilled ribs I tried to make a few years ago that were tough and nearly burnt by the time they cooked through.
Pull-Apart Ribs (print recipe)
Makes 1 rack of ribs (about 14)
Rub and Ribs:
2 T dry mustard
2 T paprika
1 T dried oregano
1 tsp seasoned salt
1 T sugar
2 tsp black pepper
1 full rack pork spare ribs (about 4 pounds)
1 bottle (12 ounces) beer OR 1 1/2 cups beef broth
1/3 cup packed light brown sugar
1/3 cup cider vinegar
3 T ketchup
1. RUB - In a small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.
- Remove the ribs from packaging; rinse in cool water. Pat dry with
paper towels. Cut rack in thirds. Season ribs with 1/4 cup of the dry
rub, pressing on with your hands. Pour beer or broth and 1 1/2 cups
water into slow cooker. Stack ribs in cooker and cover. Slow cook on
LOW for 9 hours.
3. Heat gas grill to medium-high or coals in charcoal grill to medium hot.
- Place remaining rub, brown sugar, vinegar and ketchup in a small
saucepan. Bring to a boil over high heat. Reduce heat to medium and
simmer 5 minutes, stirring frequently.
5. GRILL - Carefully remove ribs from slow cooker. Baste with sauce. Grill ribs 6 minutes, turning after 3 minutes.
Recipe from Family Circle, June 2011