Slow Cooker Dry Rub Ribs

Recently our  party planner (a coworker) retired which meant that work parties would have to be planned by someone else.  We unfortunately figured this out a week or two before our Chief Residents graduated so we had to scramble and put something together without our usual leader.

Thankfully everyone pulled through and we had an abundance of food.  I figured a meat entree would be welcome and it was very well received.  I had the butcher cut the ribs individually to make it easier for everyone to take one and it did well in the slow cooker.  The dry rub was so good that no one missed the sauce.

Thanks to Judith at Dance While You Cook!

Dry-Rub Baby Back Ribs

Ingredients:

1-2 racks pork baby back ribs (approx. 3-4 lbs)

1/3 C brown sugar

1 TBS paprika

1 1/2 tsp chili powder

1 1/2 tsp salt

1 tsp ground cumin

3/4 tsp black pepper

3/4 tsp white pepper

3/4 tsp oregano, dried and crushed

1/2 tsp cayenne pepper (half this amount if you prefer less heat)

1/4 tsp sugar

The Preparation Method:

You'll need to get a large crock-pot ready to receive the rubbed ribs.

Combine all of the dry ingredients in a bowl. Mix well.

Shake the spices over your racks of ribs. Cover completely. Be generous.

Use your fingers to rub the spices into the meat. Repeat on the backside (bone side) of the rack.

Place the ribs inside the crockpot standing on their edges.

Set on low-heat. Cover. Walk away. Let cook for 8-10 hours. Follow the cardinal rule of crockery cooking: Don't remove the cover.

Meat should fall off the bone easily.  Enjoy!