Slow Cooked Baby Back Ribs

Already January and our condo's barbecues have been stored for the winter.  At this time of year, I start missing my summer favourite dishes.  Nothing beats a nice rack of ribs cooked on the barbecue with a cold drink on a warm summer day.  

Well almost...  These slow cooked ribs are as good (if not better) and you don't need a BBQ or a smoker to prepare them.  Slow cooking the meat will give you juicy, tender and very flavourful ribs.

Once the ribs are seared, you can place them in a resealable plastic bag, add 1 cup of the sauce and freeze them to cook at a later time. 

I like to use a Diana's rib sauce but you can also experiment with other sauces such as honey garlic or your favourite barbecue sauce.

Plan on buying ¾ to 1 pound of ribs per person.

Slow Cooked Baby Back Ribs

yields 4 portions

Ingredients

• 2 large onions 
• 3 pounds Pork back ribs 
• 1 tablespoon ground black pepper 
• 1 tablespoon salt 
• ½ tablespoon garlic powder 
• 2 cups (500mL) barbecue rib sauce

Directions

Turn your oven to broil. 

Cut the rack of ribs in 3 sections (about 3 to 4 ribs on each section). 

Pat dry with a paper towel. 

In a small bowl, mix together the salt, pepper and garlic powder. 

Rub the spice mixture on the ribs. 

Brush a generous amount of the barbecue sauce (about 1 cup of sauce) on the ribs and place them on a baking sheet. 

Sear them under the broil for 10 minutes on each side. 

Meanwhile, roughly slice the onions. Place the thick slices at the bottom of the slow cooker. 

Place the ribs on top of the onion slices. 

Add ½ cup of water to lightly cover the bottom of the slow cooker. 

Cook for 5 hours on low. 

Add the remaining rib sauce (optional: reserve about ¼ cup of the sauce to brush the ribs once cooked) and cook for an additional hour. 

Once the ribs are cooked, remove from the slow cooker. 

Optional: Brush the remaining ¼ cup of sauce and pop back in the oven. Broil for a few minutes to caramelize the barbecue sauce.

Bon Appétit

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