Slow Cooker Country Style Pork Ribs

Ingredients

• Pork country-style ribs

  Fresh, loin, separable lean only, cooked, braised

  27 oz or 765g

• Barbecue Sauce

  Sweet Baby Ray's

  4 Tbsp or 74g

• Brown sugar

  ¼ cup packed or 55g

• Original English Mustard

  Colman's Of Norwich

  3 tsp or 15g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Paprika

  Spices

  ½ tbsp or 3g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Onion powder

  Spices

  ½ tbsp or 3g

• Salt

  Table

  ¼ tbsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Natural Hickory Liquid Smoke

  Colgin Cellars

  1 tsp or 5g

Directions

1. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs, cover with plastic wrap and let sit overnight in fridge.
2. Place ribs in the bottom of your slow cooker, pour 2 tablespoons of favorite BBQ sauce in the bottom and over ribs. Dash 1 tsp liquid smoke on ribs and in bottom of slow cooker. Cover and slow cook for 4 hours on low if your cooker cooks hot like mine. Otherwise cook on low for 7 hours. I don't recommend cooking on high.
3. Preheat oven to 400 degrees or set to broil. Cover a cookie sheet with foil then place a wire rack over the top and spray with cooking oil.
4. Carefully remove the ribs from the slow cooker and place on rack. Brush tops with a little more sauce.
5. Bake for 5 minutes, flip and brush other side. Bake 5-10 minutes more. Let rest for at least 5 minutes and serve.
6. ALTERNATE METHOD: In lieu of baking you can also broil them for 1-2 minutes until BBQ sauce is caramelized. Let rest for at least 5 minutes and serve.

Similar Foods

• Beer 'n BBQ Braised Country Style Pork Ribs
• Slow Cooker Pulled Pork
• Slow Cooker Pulled Pork Carnitas
• Slow Cooker Lime Ginger Pork
• Slow Cooker Balsamic Pork Tenderloin
• Slow Cooker Ropa Vieja with Cuban Style Rice