Sticky Slow-cooker Ribs
When we lived in Guam and I was homeschooling, I got into the habit of cooking the same meals several times a month to simplify shopping and prep during an already busy life. One of the family's weekly favorites was pork back ribs in the slow-cooker. We don't eat very much pork, but this is so delicious, it's pretty much the exception for everyone Now that I'm back in the US and have greater access to more humanely and sustainably raised animal products, I choose pastured, organic sources whenever possible. If that's not within your budget or isn't an option where you live, just do the best you can with what you have.
The thing that I love about this dish, and basically any slow-cooker dish, is that you can prep it and set it in the morning and have an easy dinner ready without much work. Let's face is, life is busy and even more so during the week, so anything to simplify things makes me happy.
STEP ONE:
Rinse the ribs and pat them dry. Sprinkle each section, meaty side up, (Mine were halved when I bought them) generously with smoked paprika, garlic powder, onion powder, and sea salt (I like pink Himalayan sea salt). I don't measure these, I just put a pretty generous coat of each one on, doing the onion powder least and last. Then rub all of the spices into the meat until they look wet and you want to wash your hands.
STEP TWO:
Coat the inside of your slow-cooker with non-stick spray or olive oil, this will save you scrubbing time later. Place the racks or rack sections meaty side against the wall of the slow-cooker so they are upright on their sides. Set it on low for eight hours. FUGGEDABOUTIT!
STEP THREE:
After the eight hours is over remove the rib sections and place them on a baking sheet. Generously brush your choice of BBQ sauce on top of them. I prefer to either make my own (if I have time) or use a brand that uses cleaner ingredients and less sugar. If you're doing a whole30, you can use the Tessamae's brand, but it won't crisp as nicely because some sugar is needed for it to caramelize. Making your own using honey as the sweetener is a good and healthier option than most store-bought brands which are typically loaded with high-fructose corn syrup. Place the ribs on the second rack from the top and set the oven to BROIL. Cook them until the sauce begins to brown and bubble. This can take between 5-10 minutes depending on your oven.
STEP FOUR:
Remove the ribs from the oven, and brush them with more sauce. You can either slice the bones individually or serve them in half-rack sections, which is what I usually do. I typically serve this with sautéed kale and garlic and sweet potato fries. It's my healthier, paleo take on a southern classic.
Enjoy! Leave me a comment if you try it and let me know what you think!
xo,
