Slow-Cooker Barbecued Ribs
Ingredients
2 1/4 cups ketchup
3/4 cup molasses
3 tbsp. cider vinegar
2 tbsp. hot sauce
3/4 tbsp. liquid smoke
1 tbsp. salt
1 tbsp. pepper
3 tbsp. sweet paprika
2 tbsp. brown sugar
1/4 tbsp. cayenne pepper
6 lb. pork baby back ribs
Vegetable oil spray
Directions
Whisk 2¼ cups ketchup, ¾ cup molasses, 3 tablespoons cider vinegar, 2 teaspoons hot sauce, and ¾ teaspoon liquid smoke together in bowl. Season with salt and pepper to taste.
Mix 3 tablespoons paprika, 2 tablespoons brown sugar, ¼ teaspoon cayenne, 1 tablespoon salt, and 1 tablespoon pepper together in small bowl.
Rub spice mixture evenly over 6 pounds pork baby back ribs.
Stand ribs up along perimeter of slow cooker with wide end down and meatier side of ribs facing slow-cooker insert wall.
Pour barbecue sauce over ribs.
Cover slow cooker and cook until ribs are tender, 6 to 8 hours on low.
Position oven rack 10 inches from broiler element and heat broiler.
Place wire rack in aluminum foil–lined rimmed baking sheet and coat with vegetable oil spray.
Carefully transfer ribs, meaty side down, to prepared baking sheet and tent with foil.
Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Strain braising liquid into medium saucepan and simmer until thickened and measures 2 cups, 15 to 20 minutes. Season with salt and pepper to taste.
Brush ribs with some sauce and broil until beginning to brown, 2 to 4 minutes.
Flip ribs over, brush with more sauce, and continue to broil until ribs are well browned and sticky, 9 to 12 minutes longer, brushing with additional sauce every few minutes.
Transfer ribs to cutting board, tent with foil, and let rest for 10 minutes.
Slice between bones and serve ribs with remaining sauce.
Notes
* This recipe requires a large slow cooker with a capacity of 5½ to 7 quarts.
* Spareribs won’t fit into most slow cookers and should not be purchased. They are too tall and they are too difficult to bend to fit the shape of the insert. You want baby back ribs, which are considerably smaller. Most racks of baby back ribs weigh between 1½ and 2 pounds. You will need three or four racks for this recipe.