I love my Throwback Thursday posts from my old food blog Epicuriosity Killed my Waistline. It’s so funny to go back and look for a post, pick one out and reread what I wrote 2+ years ago. I love seeing how my blogging style and writing style has evolved and how my picture taking skills have improved.
This recipe is still a HUGE favorite in our home, I make it often because it’s easy, the kids (and hubby) love it, and there isn’t much to it, yet I still feel as if I’ve made a decent effort to be a healthy and fresh meal on the table. If I am feeling particularly adventurous, I will make homemade coleslaw and potato salad. If not, I grab some from the deli at the store and bada-bing-bada-boom, DONE!
Enjoy my wittiness from July 2012, and please make sure you try this recipe at some point in time, because DAAAAAAAAAYUM.
This post originally appeared on the food blog Epicuriousity Killed my Waistline in July 2012. The post has been slightly edited with new photos, but the recipe remains the same.
Let me start this off by saying that I LOVE BBQ, and Charlie just thinks it’s OK. I could eat ribs all day and never get enough, but my biggest complaint is how expensive they can get when you order them out. I never really attempted to make them, probably because I didn’t know where to start, so every time I saw ribs on a menu, I was all over them. Then I found a pin for BBQ ribs cooked in a slow cooker, and I thought, “YES! I can do this!”.
I love using my crock pot, I don’t care what season it is. I love putting the food in and 8 hours later, pulling my dinner out with little to no work involved. It’s great for a busy mom like myself. So BBQ ribs in a crock pot was like 2 of my favorite things ever having a delicious smutty relationship and dinner was going to be the bastard son result of the tryst. I bought a rack of ribs when they were on sale, figuring 1 rack was enough for 2 people, but these ribs were so tasty I totally regretted not getting 2 racks and will in the future (maybe even 3, nom nom nom). Heed this warning, 1 rack just barely satisfies 2 people, so do your math people.
It’s so easy! Plus it’s the week before 4th of July, so you KNOW your local grocery store has ribs on sale right now. Albertson’s has them for 2.99/lb.
I adapted this recipe from MMM is for Mommy, and she adapted it from America’s Test Kitchen, so feel free to add and subtract at will.
You will need;
- Dry rub seasoning (try my recipe!)
- 2 racks of Baby Back Pork Ribs
- Favorite BBQ sauce of your choice, homemade or store bought
We use Chris & Pitts sauce.
Take out your ribs, and run a sharp knife down the back of the connective tissue.
Using your dry rub, rub it all along the outside of the ribs, coating them well.
Place them into your slow cooker on LOW heat and cover with BBQ sauce. Cook for 6-8 hours.
In the cold months, I use my broiler, but here is where my recipe differs a bit. I really love utilizing cooking on the BBQ outside in the summer, so pick your method.
Carefully remove your ribs from the crock pot and put onto a plate to rest. Transfer the juices and BBQ sauce in the crock pot into a sauce pot and simmer until reduced and thickened.
If you want to use the broiler: Preheat your broiler to low. Place the ribs on a foiled lined baking sheet and brush with the sauce mixture. Broil for 5 minutes and serve with additional sauce.
If you want to use the BBQ: Preheat your BBQ on HIGH for a few minutes and clean the grates with a wire brush. Reduce heat to MEDIUM and place the ribs bone side down on the grill. Baste the ribs with reduced BBQ sauce mixture every couple minutes until sauce becomes thick and sticky, about 10 minutes. Remove from grill, pour extra sauce on top if you wish and serve.
We served ours with some Bush’s Grillin’ Beans in Bourbon and Brown Sugar and some mustard potato salad from the deli. Delish!