I figured this was an appropriate recipe post seeing as Fourth of July weekend is this weekend and nothing sounds better (and more American) than BBQ, beer, and swimming!
So pop a top, pop a squat by the pool and read about my latest slow cooker adventure. It was every bit as sweet as it sounds...
Feeling adventures with new proteins lately, I decided to attempt one of my all-time favorite BBQ meals: Baby Back Ribs.
When I was younger, my parents used to take us to this BBQ restaurant (I forget what it was called now) and I would ALWAYS order baby back ribs. And I would eat every single on of them. And I'm not ashamed.
With this recipe I had my first crack at making homemade BBQ sauce. When I first tasted it mixing everything, I was afraid it was going to be too tangy, but the slow cooker helped settle all the flavors and balance everything out to make such a delicious sauce.
Barbecue Baby Back Ribs
- 5 lb Market Pork Loin Baby Back Ribs
- 1 Tbsp of canola oil
- 1/2 yellow onion, finely chopped
- 1 cup Ketchup
- 3 Tbsps of Worcestershire sauce
- 3 Tbsps of dry white wine
- 1/2 tsp of grated lemon zest
- 1 1/2 Tbsps of lemon juice
- 1 1/2 Tbsps dark brown sugar
- 1 1/2 tsps of dry mustard
- 1 1/2 tsps of chili powder
- 1 tsp of ground cumin
- 1/4 tsp of celery salt
- 1/8 tsp of hot pepper sauce (optional)
Steps for Making Sauce:
- In a large saucepan over medium heat, warm the canola oil. Add the onions and garlic and sauté for about 5 minutes, until onions are softened.
- Stir in ketchup, Worcestershire sauce, wine, lemon zest and juice, brown sugar, mustard, chile powder, cumin, celery salt, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low and cook, stirring occasionally to prevent burning, about 12 minutes.
- Use right away, (which is what I did) or let cool, cover, and refrigerate for at least 24 hours before use.
- Preheat the broiler. Trim the membrane from the back of the rack of ribs, then cut into individual ribs.
5. Arrange the ribs on a rimmed baking sheet. Broil for about 10-12 minutes, or until browned on both sides, turning once.
6. Transfer ribs to slow cooker. Pour the barbecue sauce over the ribs and turn the ribs to coat evenly. Cover and cook on low setting for 5 to 6 hours.
7. Transfer the ribs to large platter and keep warm. Pour the sauce into a small saucepan and let stand for a few minutes.
8. Skim away the fat from the sauce with a large spoon. Bring to a rapid boil for about 3 to 4 minutes to slightly thicken sauce.
I served them with mashed potatoes (duh) and broccoli to add a bit of color to the plate. Don't forget to have plenty of napkins close by because eating ribs is not the cleanest task!