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| Photo courtesy of the Cooking Corner. |
When it's too hot to cook outside or too hot to heat up the oven, try using the slow cooker. I cooked baby backs that way and they came out very moist and tender without heating up the house and minimal fuss. It just takes a good dry rub and a little bit of moisture on the bottom.
Baby Back Ribs in the Slow Cooker
1 slab Baby Back Ribs, cut in sections, about the width of your hand or 3-4 rib bones
cracked black pepper
10 spice dry rub (below)
1/4 onion, sliced thin
1/4 cup liquid (beer or water)
Sprinkle ribs heavily with spices on both sides. Let set until needed.
Layer onion slices in bottom of slow cooker. Top with ribs, leaning on each other so that they're not flat on bottom.
Pour liquid carefully down side of slow cooker, just to coat bottom for moisture.
Let cook on low for 6 hours.
10 Spice Dry Rub
2-1/2 T. paprika
2-1/2 tsp. black pepper
6 T. brown sugar
2-1/2 T. Kosher salt
1-1/4 tsp. celery salt
1 T. garlic powder
2-1/2 T. cumin
2-1/2 T. chili powder
1-1/4 tsp. cayenne
2 T. dry mustard
In small bowl, mix all ingredients. Store in airtight container in dry place.
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