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~The Best Way to Make Slow-Cooker Babyback Ribs~

6a0120a8551282970b01bb09ea3f60970dWhen it comes to slow cookers and crockpots, most folks either love them or they hate them, period, or, they neither love nor hate them, they use them due to circumstances beyond their control.  I've heard all the reasons in favor, against and in between.  Trust me when I tell you, I understand.  I neither love nor hate mine.  I simply recognize it for what it can do and do not try to make it do the things it cannot. 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.  That's why I bought a Crockpot casserole. 

IMG_3106Meet Crockpot's $50 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.

To prepare two full racks of babyback pork spareribs:

IMG_2748 IMG_2748 IMG_2748 IMG_2748 IMG_2748 IMG_2748 IMG_2748 IMG_2748~Step 1.  To prep the ribs, 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.

6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c 6a0120a8551282970b01b8d2d104da970c~Step 2. Spray the inside of the crock casserole with no-stick cooking spray. Arrange the ribs to fit, in two rows and overlapping.  Lightly or generously sprinkle the tops of the sections with your favorite seasoning blend or rub. Using a back and forth motion, slowly drizzle 3/4 cup your favorite barbecue sauceover the tops of the ribs.  Using the back of a tablespoon, "smoosh" the sauce around over the tops a bit.  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.  Important:  If desired, for convenience. the spareribs can be be cooked on low for 7-8 hours in order to leave the crockpot unattended all day.

IMG_2797 IMG_2797 IMG_2797 IMG_2797~Step 3.  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.  Don't take your eyes off them after the 3 minute mark.

Plate 'em, slice 'em & serve 'em (w/plenty of napkins):

6a0120a8551282970b01b8d2d144b4970cThe Best Way to Make Slow-Cooker Babyback Ribs: Recipe yields 6 servings allowing 1/3 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

6a0120a8551282970b01b8d2d147c0970cCook'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 2021)


Pork ribs are my favorite, they look good

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