Lance was off work last Wednesday, so he had an incredible meal ready for us when I got home that night! He made ribs in the crock pot and they were some of the best I’ve ever tasted. He usually likes to just wing it, but I had given him a recipe that he loosely followed and wow – it was fantastic. He prepared us cheesy toast and side salads to accompany our ribs.
It was a feast – I ended up saving half my ribs since my portion was huge. Since the weather has been cooler, he set up our patio with candles and plugged in our hanging globe lights. He even documented his steps for me since he knows I like showing them when I share recipes on my blog! I really scored a good one.
Crock Pot BBQ Ribs (adapted from MMM is for Mommy)
- 2 pounds pork baby back ribs
- 1.5 T smoked paprika
- 1 T light brown sugar
- 1 t seasoned salt
- ½ t crushed red pepper
- ½ t nutmeg
- ½ t red sea fusion (this is a mixed spice we have from Cork & Olive, but if you don’t have this, you can substitute a mix of garlic, salt, black pepper, and more paprika).
- 1 cup BBQ sauce (we try to avoid using ones that have high fructose corn syrup as the first ingredient or too many chemicals – Trader Joe’s makes an AWESOME Sriracha and Roasted Garlic BBQ Sauce that’s organic and the ingredients are all natural)
1. Mix together your spices in a bowl and rub both sides of your ribs well (Lance just eyeballed it & threw the spices directly on the ribs).
2. Arrange in a large oval slow cooker with the meaty side against the pot. Pour BBQ sauce over them and cook for 6-8 hours on low.
3. Carefully remove your ribs from the crock pot and transfer them to a baking pan with a rack on top. Place in the oven on broil for 3 – 4 minutes, brush with more BBQ sauce, and broil again for a few minutes. This step only takes a few minutes, but it helped seal the sauce to the ribs and make them nice and crispy on the outside, while still remaining fall-off the bone tender.