Posts made in October 19th, 2011
Babyface has been asking me to make ribs for years. And I haven’t. Mostly, because I was completely and utterly intimidated by them. There are a lot of great rib recipes in my family. There was even a “rib-off” last summer between my sister and my Dad. Ribs are a bit of an art form ’round these parts. Could I possibly live up to that?
Turns out, I totally can!
Most of the ribs in this family are done in a smoker, but I went a different route and went slow cooker finished off in the broiler. This worked perfectly for the small amount ribs to serve four people (we had the leftovers the next day). Anymore than that, and you’ll have to leave the slow cooker.
This recipe is kind of embarrassingly easy. A simple dry rub on the meat, a drizzle of your favorite barbecue sauce, and then a few hours in the slow cooker. I finished them off in the broiler to get a caramelized, crispy exterior, but that would be totally optional (but highly recommended).
Choose whatever barbecue sauce makes you and your family happy. We like Famous Dave’s because they catered our wedding. And it makes me feel all warm and fuzzy anytime I think about our fancy picnic reception with food served on trash can lids (seriously). Plus, the sauce is pretty darn good!
Slow Cooker Barbecued Ribs
This is a slow cooker recipe to impress any rib fan. Use the concentrated sauce made at the end to make the ribs as sticky as you’d like. Babyface said these were the best ribs he ever had. Score!
- 1/4 cup paprika
- 1/4 cup packed brown sugar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2-1/2 pounds ribs
- 1 cup of your favorite barbecue sauce
- In a small bowl, combine paprika, brown sugar, cayenne pepper, salt, pepper, and garlic powder to make dry rub.
- Liberally rub spice mixture on all sides of ribs.
- Prop ribs into slow cooker against the sides and leaning in like a tent. It doesn’t need to be perfect, just propped up so there can be a bit of air around the ribs.
- Pour the barbecue sauce over the ribs.
- Cook in slow cooker on high for 6-8 hours or until ribs are cooked through and falling off the bone.
- Preheat broiler. Carefully transfer tender ribs to a broiler pan. Set aside.
- Pour sauce and drippings from slow cooker through a sieve into a medium sauce pan. Heat on high until boiling, reduce heat and simmer for 10-15 minutes until thick and syrupy.
- Brush sauce on ribs and place under broiler for 10 minutes or until caramelized. Pull out 2-3 times during cooking and baste with more sauce. Serve with more sauce on the side.
Have you ever made ribs before?
Ohhhh, blech. Winter light (or lack thereof) is in full swing and that makes WIAW photos increasingly terrible. Sorry about that. We didn’t eat until almost 8pm last night. I guess I need to set back up the ole lightbox. On a happy note, a lot of these were taken with my new iPhone 4S camera. Love the new camera! Makes photography for a blog much more portable. In fact, the nice-looking photos from the first part of the day are iPhone and the crappy, discolored ones from later in the day are DSLR.
Anyway, onto the eats. With 100% less grease and beer than last time.
For morning snack, I dug into a delicious and juicy pear and a hard-boiled egg. I think hard-boiled eggs are one of my favorite foods. Is that weird?
Lunch was a lot of the same color. I hate it when that happens. Whole wheat spaghetti with sauce (Newman’s Own Sockarooni + beef + green peppers + onions), apple, madelines and the last few cherry tomatoes from our garden. We picked all the green ones we could before the first frost and are now ripening them indoors. Not quite like fresh-off-the-vine-in-the-middle-of-August taste, but still yummy.
Afternoon snack was some carrots, celery and hummus. Although I really wanted something sweet. I might have to start making my morning snack savory and my afternoon snack sweet.*
After work, I came home and “needed” another snack. Does anyone else suffer from post-school snackaholicism? It’s definitely left over from the days of my youth when I’d bound off the school bus, run down my driveway and head straight to the fridge for something to nosh on after school. I work an early schedule, so I’m usually home from work right around the time I used to get off the bus.
This time, no eats, but I did whip up a chai tea latte because I was fr-fr-fr-frozen. It was a rainy and chilly day yesterday. This mug + a crappy YA novel + my bed + Puppyface = happy Cass.
Dinner was late and I have the crappy photos to prove it! But the food was delicious. Babyface and I shared a pile of homemade baked chicken taquitos (highly, highly recommended). On the side, we had a salad with lettuce, arugula, peppers, tomatoes, green onions, cilantro and lime vinaigrette. Of note, I don’t think I like arugula. Does that mean I’m going to get thrown out of the food-blogger club?
For dessert, we had the last two Pumpkin Pie Pots (which, coincidentally, are currently being featured on the Gourmet magazine website right now, so cool!). Babyface took the pie out of the pot and put them in bowls so we could have a little bit of ice cream on the side. Sad to see these little pies go. Of note, this picture may qualify for the biggest fall from photography grace for a recipe on my blog. So pretty in the original post. So unappetizing in this post.
Here’s hoping that by next week’s WIAW I’ll have a lightbox set up.
*When I write sentences I like this, I think, “could I be anymore insipid?” and then wonder why anyone reads this. I promise I’ll be back later today with less trite thoughts and more delicious recipes.
What was the best thing you ate yesterday?
The chicken taquitos were killer. Especially dipped in a bit of sour cream.