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This is probably one of the easiest recipes, with a quick morning prep time will be ready for any fabulous dinner, worthy of impressing any rib loving guests. Make sure you start these ribs about 8-10 hours prior to wanting to eat. This is good for a Saturday morning, about a 15 minute rib prep and let it cook, dinner is served in evening, no hassle.
Ingredients: Ribs (quantity you want) Dry Rub (enough to smother around ribs generously) Your choice of barbecue sauce (about 2 bottles per rack, you will see why in explanation) Salt and pepper to taste Spices of choice (sometimes I add a little garlic powder, onion powder or chili to the dry rub)
Optional Ingredients to improve flavor: Hot sauce (we used some left over hot sauce from a Mexican restaurant. YUM) Red pepper flakes Onion diced Jalapeno diced Garlic diced Beer or whiskey, just a cup or so Honey a few tablespoons (honey is a natural meat tenderizer)
All of those are to flavor, it adds extra spice to the meat and another level of flavor. This is fun because as you get comfortable with this “foundation,” you can begin experimenting, pushing heat with sweat and so on.
To start, thaw ribs if needed. Take ribs out of wrapping. Begin to remove the skin on the back. Below I will post a video of someone showing an explanation until I have an opportunity to make one myself. This is an optional step; the slow cook process will make the ribs tender “enough.” Yet, I typically do this for maximum tenderness and flavor but it is not needed.
Next, take dry rub and any other spices and rub into the meat on both sides, ensuring you are covering each side generously. I usually mix my dry rub in with the salt and pepper so I only have to rub it in once. It will start to paste up but do your best, it does not have to be perfect. Place ribs in slow cooker and add BBQ sauce. I will cover both sides in the BBQ sauce. I typically go for a spicier dry rub and a spicy and sweet bbq sauce. This gives two different levels of flavor to the meat and when slow cooked, is really tasty.
Add any optional ingredients to meat. Beer, whiskey, chilis, and onion, whatever sounds good. My typical go tos are: onion, jalapeno, garlic, honey and hot sauce. Keep in mind most BBQ sauces are already sweet so it also depends on the sauces added. I have only used beer once and it had too much of a beer flavor for my taste but it depends on the palate.
Finally, add 8-9 hours on the clock. You can do longer or shorter but this time range tends to be about perfect. I use my pressure cooker typically and can do them in about half the time but it just depends on the day. If you have to layer the ribs so they fit it in the crock pot, I suggest turning them about half way. They may already be falling apart, but that is ok. Otherwise, the ribs at the top will not be cooked as well. Be expecting the ribs to have a lot of moisture come out. It may look soupy. That is ok.
Strain the juices from the ribs.
Finally, set oven to broil. Spread ribs out to the best of your ability on a baking sheet, spread a generous layer of BBQ sauce and broil for about 10-15 minutes. For more of a smoky flavor, use a grill, I just do not have one yet. You want to see it start to glaze but not burn. This is a very vital moment and I suggest having your oven light on and watching carefully since it is so easy to burn it at this point and ruin all your hard work. Maybe try a test batch if you have not yet. Set out for guests with a side of BBQ sauce for anyone who wants more. I do not usually add more but everyone has a different opinion on this so I let everyone choose their own.
Serve with favorite sides.
Leftovers? I always love to make BBQ sandwiches the next day. Add a little BBQ sauce, heat it up to maintain moisture. Cole slaw if you like it and then you have a delicious sandwich for the following days.
Tip: I always keep the juice and set it aside, freeze it. To use for another time. Whether it is for making more ribs or just a full flavor broth for another cooking session when I want a lot of flavor in a pinch.
bon appetit
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