Leah wasn't able to make her "What's Leah Working on" Wednesday post yesterday because she's neck deep in a series of flower bouquet miniature quilts. They are looking great so far and the plan is to make them available in patterns, which will hopefully be coming very soon.
For today's recipe we're going to make some delicious and incredibly tender babyback ribs. Once again, we'll be using the crockpot, which means this recipe is ideal to start before you go to work. It's so easy to throw together you'll be amazed at the end product--honestly it was better than the $12.95 rib platter Leah and I love at a Charlotte restaurant.
Crockpot Baby back RibsThis unique BBQ sauce has an awesome orange/rusty yellow color. Adjust the cayenne for desired heat--this finishes pretty hot.
4-6 pounds pork baby back ribs, one rack
1/3 cup dark brown sugar
1 Tbs paprika
1 1/2 tsp chili powder
1 tsp salt
1 tsp ground coriander seed
1/2 tsp cayenne pepper
3/4 tsp black or mixed peppercorns, freshly ground
3/4 tsp ground oregano
1/4 tsp regular white sugar
Bottle of favorite barbecue sauce, or South Carolina style sauce *
Mix all dry seasonings in a bowl. You may have to pound the brown sugar to be sure it's not clumped and incorporates into the seasoning.
Rub seasoning all over ribs, ensuring every surface is covered. Be sure to coat the underside as well.
Place rack of ribs on edge in crockpot, meat-side out. I curved the ribs into a circle, the ends touching. You want the ribs to stand upright.
Liquid is not necessary as the slow heat steams the ribs and as it cooks moisture is given off and collects on the bottom.
Cook on low all day (minimal 7 hours) or high for 5 hours. Low and slow is the game here. Once you turn on the heat be sure not to open the lid. Just let it cook all day.
Serve with your favorite barbecue sauce or try this mustard-based sauce:
* South Carolina Style Barbecue Sauce
4 cups yellow mustard (2 20-oz squeeze bottles of regular mustard)
8 oz beer, any kind
1/2 cup apple cider vinegar
8 Tbs brown sugar
1/2 cup tomato puree
2 tsp Worchestershire sauce
1 Tbs cayenne pepper
1 Tbs ground black pepper
2 tsp salt
1 1/2 tsp garlic powder
1/4 tsp liquid smoke
Dash hot sauce, optional
Heat all ingredients in saucepan over medium heat and mix well. Cook until sauce just begins to thicken. Serve warm or cold.