Lately I've been in the mood for some barbecued ribs. You know.. cooked low and slow until they're falling off the bone... the kind where you wind up with BBQ sauce all over your face. Yes! THAT's what I'm in the mood for. But I thought... what if we play around with the BBQ sauce a little? I always like the mix of sweet and savory and smokey and sticky, so that's what I did!
Also, this recipe couldn't be easier. Seriously, I think the hardest part is removing the membrane from your rack of ribs. The rest is just time. My Mom uses to say "just put it in the pot, and let it cook." So, that's what I'll say about this.. Just put the ribs in the crock pot and let them cook. You'll wind up with the sauciest best tasting ribs! Better have some extra napkins handy! Enjoy!
3 lbs baby back pork ribs, membrane removed and cut into individual ribs
You can also use this same recipe for chicken thighs!
For the BBQ rub:
1/4 cup brown sugar
For the BBQ rub:
1/4 cup brown sugar
2 tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp cayenne pepper (optional)
For the sauce:
1 cup grape jelly
1 cup BBQ sauce
1 pkt dry onion soup mix
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp cayenne pepper (optional)
For the sauce:
1 cup grape jelly
1 cup BBQ sauce
1 pkt dry onion soup mix
1 tbs lemon juice
To remove the membrane from the back of ribs, place the rack on a cutting board bone side up. Use a dull tool like a butter knife to lift an edge, then grip the slippery edge with a dry paper towel and pull it off. It usually comes off in one big piece.
In separate small bowls, mix the sauce ingredients and the rub ingredients.
Sprinkle the rub on all sides of the pork ribs or chicken thighs. Massage over all until well coated.
Place in slow cooker. Pour BBQ sauce over all to coat well.
Sprinkle the rub on all sides of the pork ribs or chicken thighs. Massage over all until well coated.
Place in slow cooker. Pour BBQ sauce over all to coat well.
For ribs, cook on low for 8 hours or high for 4 hours.
For chicken, cook on low for 4 hours or high for two hours.
After the cooking time, place chicken thighs and/or ribs on a baking tray. Brush with more BBQ sauce. Place in a 400 degree oven for 15 minutes or until slightly charred. Or skip the oven, and finish them on a hit grill. Serve with lots of napkins at the ready!
After the cooking time, place chicken thighs and/or ribs on a baking tray. Brush with more BBQ sauce. Place in a 400 degree oven for 15 minutes or until slightly charred. Or skip the oven, and finish them on a hit grill. Serve with lots of napkins at the ready!
Tips:
Just to be clear, this recipe is for chicken OR ribs. Since they require different cooking times, you wouldn't cook them both together in the same slow cooker.
You can, however, set up separate slow cookers, time it so they finish at the same time, and have yourself a big ol' feast!
Don't have grape jelly? Use a different kind. Peach or apricot would be great. You could even use blueberry. Oooo I think I might have to try that next time.
If you like a thicker BBQ sauce, make a slurry of 1/2 cup COLD water and a tbs of corn starch. Stir it into the sauce and continue to cook until it thickens.
If you like a thicker BBQ sauce, make a slurry of 1/2 cup COLD water and a tbs of corn starch. Stir it into the sauce and continue to cook until it thickens.
