Against my better judgement I bought two massive slabs of pork baby back ribs at Costco the other day. They were on sale! I’m such a sucker for shopping in bulk. I’m also now the proud owner of six plastic bears full of honey and four oversized logs of goat cheese.
I’ve tried to make ribs several times, albeit without a grill because we live in a condo and apparently the city of Charlotte frowns upon you lighting propane on fire 20-feet above the ground. I’ve done the tin foil oven method and the steam method and a combination of things…they’ve always been okay but nothing spectacular. I had to bite the bullet and try again though because these Costco ribs were literally making it impossible for me to close the freezer.
Because I’ve been digging on the Crock Pot lately I gave it a go…success! No, seriously, these were some really good ribs. Point in fact: when I took them out of the slow cooker with tongs they promptly fell apart, bone separating from meat. And everyone knows that’s the international sign for finger-licking-good ribs.
3 lbs. pork baby back ribs
1/2 onion, sliced roughly
2 cloves garlic, smashed
2/3 cup chicken stock
1/2 cup barbecue sauce + 1.5 cups for later
1. Cut the slab of ribs into serving-size portions, about 3 or 4 chunks that will fit into your Crock Pot. In a small bowl, mix together the chicken stock and 1/2 cup of barbecue sauce then pour into thee bottom of the slow cooker. Add the meat then cover with the onions and garlic. Cover the Crock Pot and cook over low heat for 8 hours or high heat for about 4 hours (I did high heat for 4 hours and I can’t imagine it working any better.)
***Note: You can use your favorite barbecue sauce or make your own. I made my own using the Neely’s BBQ sauce recipe and it was great, but probably not worth the trouble in the long run.
2. Preheat the oven to broil (make sure the oven’s very, very clean!) Line a baking sheet with aluminum foil and spray with cooking spray. Take the ribs out of the Crock Pot using tongs and pat them slightly dry with a paper towel so the sauce will stick to them. Using a basting brush, coat the ribs in a thick layer of your barbecue sauce on both sides then put them on the baking sheet in a single layer. Broil for about 10 minutes or until the sauce starts to get charred in spots and slightly crispy. I like to serve my ribs with extra BBQ sauce, too
I’m sorry these pictures look like they were taken from a moving vehicle. The husband literally refused to stop eating long enough for me to snap a picture which is, I think, a glowing endorsement for these ribs.