Ribs done right are some of the most enjoyable dinnertime treats of all time. They can be served in bite-sized pieces for little eaters, or as an entire rack for the hungry man (or woman) in your life.
The most important thing to do before you even begin to consider cooking a rack of ribs is to season it. Rub in a dry combination of spices that includes salt to encourage flavor absorption. Don't be shy, use as much as you think would generously cover the meat.
The second tip, before tossing them into a slow cooker, roast the ribs for about 15 minutes on each side. It'll give the tops a delicious crispiness and protect the meat from completely pulling apart.
After that, just follow the recipe below and you'll have exceptional ribs every time!
- 4 pounds pork baby back ribs
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
- salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C)
- In a medium bowl, toss ribs with salt and pepper.
- Arrange ribs in a shallow baking pan, warm in oven for 15 minutes, turn over and brown another 15 minutes then drain fat.
- In a medium bowl, stir together ketchup,chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce and salt and pepper
- Arrange ribs in slow cooker, top with sauce and turn to coat
- Cover and cook on low 6-8 hours