The machinations of making ribs in a slow cooker never seemed right to me -- kind of like trying to fit a square peg into a round hole. I've seen people bend entire racks, slice and stack sections, even cut them into individual riblets That type of rib abuse is why I never attempted it, but, as a person who likes my ribs fall-of-the-bone tender, there was never a doubt the slow cooker could achieve that. After all, just like a Dutch oven placed on the stovetop or in the oven, it's what slow cookers do, tenderize meat -- especially the cheap, tough cuts. The lid seals and traps the heat and moisture in the pot, preventing evaporation and heat loss, which provides plenty of time for everything-that-can-make-meat-tough (the muscle, connective tissue and fat) to break down.
Meet Crockpot's Casserole Crock. For me, it's my latest acquisition in a long line of slow cookers. I now currently own ten different brands, models and sizes -- which is odd because, me, not-the-queen-of-crockpot-cooking, uses a slow cooker, maybe, five-six times a year. While Crockpot rightfully peddles this one as a casserole crock (because it is essentially a 13" x 9" x 3" casserole), and, it's intended to make-and-take slow-cooked casseroles (it's got lock-in-place handles and a stay-cool handle for carrying the entire contraption), I saw it as a vehicle for baby-back ribs (trimmed to fit into it's bottom), to cook evenly, in comfort -- single-layer spa-style.
I bought two. Simmer down. At about $45.00 each, it wasn't that big of an investment. My rational was: Joe buys baby-back ribs vacuum-packed at Sam's club. Each package contains three racks. After eye-balling the dimensions of the Crockpot Casserole, I knew with certainty, that between the two of them, I could slow-cook all three racks -- to feed a crowd. With the Super Bowl coming up in a few short weeks, I couldn't wait to plug them in for their maiden voyages today.
Important Note: Armed with two crockpot casseroles, for my own purposes, I am slow-cooking three very large racks of baby-back spare-ribs this afternoon. That said, past this sentence, the recipe is written for one crockpot casserole which will accommodate two small racks of ribs.
Because the inside bottom dimensions of the casserole are approximately 11" x 6", that requires cutting each rack of baby-back ribs into either 2, 11" lengths (cut each rack in half), or, 3, 6" lengths (cut each rack into thirds). Besides being more manageable, I chose 6" lengths because they are a perfect portion for each person.
~Step 1. To prepare the ribs for seasoning, pat them dry in some paper towels and remove the silverskin from the underside of each rack. If you don't know how to do this, read my post ~ How to: Remove the Silverskin from Spareribs ~. Using a large chef's knife, slice each rack into thirds. Lightly sprinkle each section, top and bottom, with your favorite seasoning blend or rub. See Cook's Note at the end of this post for my favorite brand.
~ Step 2. Spray the inside of the crock casserole with no-stick cooking spray. Arrange the ribs to fit, in a single layer, slightly-overlapping in a spot or two if necessary. As I expected, four of the largest sections and five of the smallest sections, fit snugly and nicely between the two crocks respectively. Nicely done.
~Step 3. Using a back and forth motion, slowly drizzle 3/4 cup your favorite barbecue sauce over the tops of the ribs. Cover the crockpot. Cook on high for 2 hours, then, low for 2 hours. The tip of a knife or the tines of a fork, when pierced between any two ribs will easily glide through and come out on the other side. If desired, adjust heat to keep ribs warm for up to 1 hour prior to finishing them as directed in the next step.
~Step 4. Preheat broiler with oven rack positioned about 5" under the heat. Line a large baking pan with aluminum foil, then place a sheet of parchment in the bottom of pan. Open crockpot and remove the ribs, arranging them slightly apart on the baking pan. Using a large pastry brush generously slather the the tops with additional barbecue sauce. Finish ribs off under the broiler for 3-4 minutes, until sauce is bubbly and just starting to to show signs of light browning. Watch carefully. All barbecue sauces contain some form of sugar, which can and will go from lightly-browned to burned quickly.
Plate 'em & serve 'em for dinner (w/plenty of napkins)...
... or slice 'em & serve 'em as appetizers (w/plenty of napkins):
Bone-Suckin' Slow-Cooker Baby-Back Spare-Ribs: Recipe yields 2-4 servings per casserole (allowing 1/3-1/2-rack per person).
Special Equipment List: paper towels; cutting board; chef's knife; crockpot casserole; 1-cup measuring container; 17 1/2" x 12 1/2" baking pan; aluminum foil; parchment paper; pastry brush
Cook's Note: Tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoked flavor, natural spices, salt and xanthan gum. It's the xanthan gum, which they used in place of cornstarch as a thickener, that makes it gluten-free and keeps it a transparent light-red color. Bone Suckin' Sauce hails from Raleigh, NC, and, is the brainchild of Phil Ford. Back in 1987, Phil was trying to copy his mother's recipe for a western North Carolina-style barbecue sauce. His creation was so delicious his sister-in-law, Sandi Ford, convinced Phil to partner with her and her husband to sell it. It was coined "bone suckin' " because it made Sandi suck on the rib bones to get every last bit of flavor from them -- as it does to all of us.
Extra Cook's Note: Bone Suckin' Sauce and Bone Suckin' Seasoning and Rub -- together. Oh. My. Sigh.
My pantry nor I would never be caught without this dynamic duo in it -- I buy the sauce by the case. My family would simply disown me. Created to go together, they're an addictive, well-balanced blend of sweet-savory BBQ perfection -- both are bright, fresh and crisp with a hint of smokey flavor. For sprinkling and rubbing to dipping, drizzling, slathering, or basting, there isn't anything, from A-Z in the world of barbecue, they're not fantastic on.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)
Janice -- What a coincidence! It was my son, who is a whiz at barbecuing too (me, not so much either) who introduced me to Bone Suckin' Sauce. You have no idea how much I appreciate your feedback and support. I like to think I have a little bit of everything and a little bit of something for everyone on my blog. ~ Melanie
Posted by: KitchenEncounters | 01/19/2018 at 02:00 PM
My son who is a whiz at barbecuing (me not so much) uses
Bone Suckin’ Barbecue Sauce. And me, in my old age, I look for the easiest way to make great tasting food. Like your Perfecto Bean Soup, I will definitely try your Rib Recipe.
Thanks, Melanie
Your Loyal Follower,
Janice
Posted by: Janice Dyer | 01/19/2018 at 12:45 PM