3 tablespoons smoked paprika or paprika
3 tablespoons packed light brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ teaspoon crushed red pepper flakes
6 pounds St. Louis-style pork spareribs or Baby Back ribs see note
1 24 ounce jar Barbecue Sauce (Blue’s Hog original is superb)
¼ cup cider vinegar if the barbecue sauce is on the sweet side
Set the slow cooker to LOW and spray with nonstick cooking spray. (I always spray the underside of
the lid to help with cleanup.)
Remove the silver membrane from the back of the ribs.
In a small bowl, whisk together the paprika, brown sugar, salt, black pepper and red pepper flakes.
Rub the dry-rub mix evenly over the ribs.
Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright
with the meaty side against the inside wall, of the slow cooker.
Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar
over the ribs.
Cover and cook on LOW 5-6 hours or until the meat is fork-tender.
Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-
mesh strainer into a medium saucepan.
Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has
reduced to 2 cups.
To serve, slice the meat between the bones and serve with barbecue sauce.

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