Fall-Off-The-Bone Pork Ribs

• 1 1/2 tsp (8 g) kosher salt
• 2 tbsp (30 g) dark brown sugar
• 1 1/2 tsp (3 g) paprika
• 1/2 tsp (1 g) black pepper
• 1 tsp (3 g) garlic powder
• 1/2 tsp (1 g) onion powder
• 1 1/2 tsp (4 g) chili powder
• 2 tsp (5 g) ancho chili powder
• 1/2 tsp (1 g) cayenne (optional)
• 3 lbs (1.4 kg) ribs
• 2/3 cup (160 ml) cola or Coke (you can use other liquid such as pineapple juice if you like)
• 1 onion (chopped)
• 1 garlic clove (minced)
• Barbecue sauce, to taste (approximately 1/2 to 1 cup / 120–240 ml)

Instructions

1. Dry Rub

   1

   Combine all the rub ingredients (the first 9).

2. 2

   Cut the ribs into portions (about 6 inches (15cm) long for each portion).

3. 3

   Rub the rub onto the ribs well, working it into the meat.

4. 4

   Ideally, cover the ribs and refrigerate for 6 hours or even overnight. But if you have no time, no worries—move on to the next step.

5. Slow Cooking

   5

   Place the ribs into your crockpot.

6. 6

   Top with onions and garlic.

7. 7

   Pour Coke into the crockpot gently without washing the rub away.

8. 8

   Cook on high for 4 hours. Test to see if another 4.5 hours are needed. In 4 hours, the ribs should be tender but still hold their shape.

9. Finishing

   9

   Remove the ribs from the crockpot. Brush (or smother!) with barbecue sauce. I don't use too much, but it's up to you. Refrigerate the ribs until needed, or immediately move on to the next step. I refrigerate overnight, and this way, when I come home from work the next day, it's a very quick, satisfying dinner ready in minutes.

10. 10

    Grill or broil the ribs to warm them and get the grill marks. If you refrigerated the ribs overnight, you might need to cook them a bit longer on medium-low or indirect heat of the barbecue. Another option is to warm the ribs covered in a 375°F (190°C) oven for 10–15 minutes until heated through. Enjoy!