Pork ribs have got to be my favourite cut of meat. Celebration? Let’s have ribs! Drowning in sorrow? Ribs please! Sadly, they’re pretty pricey, so we don’t indulge often. Yesterday there was a sale on ribs at the grocery store – hurrah! Since I’m pretty sure they don’t keep longer than a day in the refrigerator (shh!), here we go! Take out a baking sheet and lay the ribs out flat on it. Dry rubs are messy so at least the sheet will catch most of the spices that don’t stick and make cleanup easier.
Get out your favourite dry rub. I use my homemade chili seasoning:
Use your fingers to massage in the spices.
The slow cooker doesn’t need to be greased – the fat will render off of the ribs while they cook so it will grease the dish for you! Set the slow cooker on low heat. While mine is set for 10 hours, 6 is the magic number. My slow cooker won’t stay on low for only 6 hours, so I set it to 10 hours and turn it off at 6.
When 6 hours are up, they look like this:
Carefully pick them up and place them on a parchment paper and aluminum foil lined baking sheet.
Slather them with the barbeque sauce of your choice and let them sizzle in a 350 degree Fahrenheit oven for 40 minutes. Enjoy!