These baby back ribs might not be bathed in smoke, but they still have a lot of flavor. This slow-cooked recipe will give you a great set of ribs even if can't prepare it outdoors. If you are after a smoked flavor, then add a small amount of liquid smoke toward the end of cooking. You can also purchase a smoky barbecue sauce to do the job.
- 4 pounds/1.8 kg pork baby back ribs
- 1 cup/240 mL stock (chicken,beef, vegetables)
- 1 1/2 cups/375 mL barbecue sauce
- 1/3 cup/80 mL dark brown sugar
- 1 tablespoon/15 mL paprika
- 1 1/2 teaspoons/7.5 mL chili powder
- 1 1/2 teaspoon/7.5 mL salt
- 1 teaspoon/5 mL ground cumin
- 1 teaspoon/5 mL sugar
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL ground oregano
- 1/2 teaspoon/2.5 mL white pepper
- 1/2 teaspoon/2.5 mL cayenne pepper
- 1/2 teaspoon/2.5 mL liquid smoke (add to barbecue sauce)
Gather the ingredients.
Trim excess fat from ribs and remove the membrane from the back. The rib slab might need to be cut in half depending on the size of your slow cooker.
Combine dry ingredients and rub over the surface of the ribs.
Place ribs in the slow cooker along with stock and cook on high for one hour.
Reduce to low and cook for an additional five hours.
Remove ribs from slow cooker and dump out any liquid that may have accumulated during the cooking process.
Add rib back into the slow cooker and add 1 1/2 cups/360 mL barbecue sauce.
Cover and cook on low for another two hours.
Carefully remove ribs from slow cooker.
At this point, the meat will be quite tender. Cut into individual ribs or shred and use as meat filling for sandwiches.
Add extra sauce if needed.
Serve and enjoy!