BBQ Ribs (in the crock-pot)

2 racks of ribs
             (either pork or beef)

2 cups of water

1 cup of barbecue sauce
1/4 cup of dry spices

Spice Suggestions:  *Allspice, *Black pepper, *Brown sugar, Cayenne pepper, Chili powder, *Cinnamon, Cumin, Garlic powder, *Ginger, *Nutmeg, Onion powder, *Paprika, *Red pepper flakes, Rosemary, Salt, *Thyme
(*)denotes my recipe's selection

               First off, I would like to say that although Oregon is unbelievably gorgeous, its’ constant overcast skies and rain have been standing in the way of my backyard barbecuing.  Thanks to this recipe I am able to bring my grilling indoors.  Whether you live in the Northwest or reside in a state of year round sun, rain or shine this recipe is a pleaser. 

               After a thorough once over of your spice cabinet, pick your favorite selection of dry spices (see some suggestions listed above) to add flavor to your ribs.  In a small mixing bowl combine your spices.  Rinse your racks, pat them dry and begin to rub the spice blend into the ribs.  There is a thin membrane located on the backside of the ribs.  If you would like to remove it, peel a tiny corner of the membrane back with your fingers and then grasp it with a paper towel and pull.  There isn’t any meat on the backside but removing the membrane allows your racks to be evenly coated with spice on both sides for added flavor.  Either way this recipe is delicious.  
               Now pull out your trusty crock-pot, fill it with two cups of water and fold the racks into the pot in a semi-circle (see picture below).

Cook on low for 6 hours.  There is no need to flip the ribs over.  Here are a few things you will need to in preparation to remove the racks from the crock-pot:

A large flat baking sheet lined with tinfoil (possibly 2)

A set of cooking tongs

            You want to make sure that your kiddo isn’t yanking at your leg before you begin to remove the racks from the crock-pot.  Because the rib meat easily separates from the bone, you want to delicately transfer them onto the baking sheet keeping them intact.  Select a non-runny barbecue sauce for braising; something that is a bit thicker and tackier that will stay coated on the ribs.  Smother them with your chosen sauce and then bake them for 10 minutes at 400 degrees.  Once baked, switch to broil for 5 minutes to crisp the tops.

            I am certain that you and your family will love this recipe.  Toss some baked potatoes in the oven and dinner couldn’t be simpler.  Now for dessert, please enjoy this little treat…a miniature photomontage of my biggest food critic.





"Whatcha got here ma?"





"Okay, I’ll give this rib meat a go!"

And the review is in...



"OH MA, you're an awesome cook!"

See now you don’t have to take my word for it.  Enjoy!

Butcher's Note: Beef isn't typically as juicy of a cut of meat as pork.  When baking beef ribs in the oven (following the slow cooker step), use a deeper baking sheet with a little bit of water for the beef ribs to bake in to prevent them from drying out in the oven.