INGREDIENTS YOU’LL NEED:
– 2 racks of baby back ribs.
– 1 Cup.Of barbecue sauce.
– 1/4 Cup.Of brown sugar.
– 1 Tbsp.Of paprika.
– 1 Tbsp.Of garlic powder.
– 1 Tbsp.Of onion powder.
– 1 Tsp.Of salt.
– 1/2 Tsp.Of black pepper.
First, prepare the ribs. To assure tenderness, if necessary, remove the thin membrane from the rear of the ribcage. To accomplish this, carefully raise one corner of the membrane with a knife or your fingertips, then grasp it with a paper towel and draw it off in a single motion.
Create a dry marinade by combining brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a small basin. Be careful to saturate both sides of the ribs with the dried rub mixture before applying it liberally all over the meat. This will enhance the flavor of the ribs and create a delectable crust.
Refrigerate the ribs for at least 1 hour or overnight in a large resealable container or shallow dish. This enables the flavors to permeate and tenderize the meat.
Once the ribs have been marinated, remove them from the refrigerator and place them in a slow cooker. If necessary, trim the racks into smaller sections to ensure a snug fit.
Ensure that the ribs are entirely coated with barbecue sauce by pouring it over them. You may use your preferred barbecue marinade from a store or prepare one yourself.
Set the slow cooker to low and simmer the ribs for six to eight hours. The meat becomes tender and succulent while incorporating the flavors of the sauce during slow simmering.
After the cooking time has expired, remove the ribs from the slow cooker and position them on an aluminum foil-lined baking sheet. Then, preheat the broiler to high heat. To add flavor and caramelization to the ribs, brush them with additional barbecue sauce from the slow cooker.
Broil the ribs in the oven for three to five minutes, or until the marinade becomes faintly caramelized and viscous. Watch them closely to prevent scorching. Before serving, remove the ribs from the oven and allow them to settle for a few minutes. This redistributes the fluids, resulting in tender and succulent flesh.