I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. Like most good slow cooker recipes, this one does have a couple extra steps, but I loved that the extra steps were after the slow cooking, not before, because sometimes my cooking skills at 8 AM are not the sharpest.
- 1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)
- 1 tbsp light brown sugar, lightly packed (2 tbsp)
- 1/8 tsp cayenne pepper (1/4 tsp)
- S&P to taste (about 1 tsp each is what I used)
- 2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together
- 1 cup barbecue sauce (3 cups)
- Vegetable oil spray.