It took me some time to come up with a perfect combination of techniques and spices for this recipe, but finally here we are! These are so flavourful and so tender. They are made in a crockpot. You can finish them in the oven or on the grill for those perfect grill marks.
Ribs
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 1/2 tsp kosher salt
2 tbsp dark brown sugar
1 1/2 tsp paprika
½ tsp black pepper
1 tsp garlic powder
½ tsp onion powder
1 1/2 tsp chili powder
2 tsp ancho chili powder
½ tsp cayenne (optional)
3 lbs ribs
2/3 cup coke (you can use other liquid such as pineapple juice if you like)
1 onion (chopped)
1 garlic clove (minced)
Bottle of your favorite barbecue sauce (you will use as little or as much as you like)
Directions
- Combine all the rub ingredients (the first 9.)
- Cut the ribs into portions (about 6 inches long for each portion.)
- Rub the rub onto the ribs well, working it into the meat.
- 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.
- Place the ribs into your crockpot.
- Top with onions and garlic.
- Pour coke into the crockpot gently without washing the rub away.
- Cook on high for 4 hours. Test, and see if another 4.5 hours are needed. But in 4 hours, the ribs should be tender but still hold their shape.
- Remove the ribs from the crockpot. Brush (or smother!) with barbeque 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.
- 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 degrees Fahrenheit oven for 10-15 minutes until heated through. Enjoy!
