Sticky Barbecue Pork Ribs! Pork ribs are a cut of pork popular in North American and Asian cuisines. If you have never made ribs, or never made slow cooker ribs, prepare for your mind to be blown with this easy method. These ribs were fall off the bone tender and delicious every single time.
Yield: 2 servings
Sticky Barbecue Pork Ribs
Sticky Barbecue Pork Ribs! Pork ribs are a cut of pork popular in North American and Asian cuisines. If you have never made ribs, or never made slow cooker ribs, prepare for your mind to be blown with this easy method. These ribs were fall off the bone tender and delicious every single time.
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Additional Time 4 hours
Total Time 6 hours 25 minutes
Ingredients
- 2 racks baby back ribs
- 1/4 cup light brown sugar
- 1/2 tsp cayenne pepper
- 1 to 2 tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- salt and pepper (to taste)
- 1 cup fat free low sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 cup Honey Barbecue Sauce
Instructions
- In a medium bowl combine brown sugar, cayenne pepper, chili powder, onion powder, garlic powder, dried oregano, salt and pepper. Whisk to combine.
- Rub the mixture on all over the ribs. Place in a roasting pan and cover. Refrigerate at least 4 hours or overnight is best. Preheat oven to 250 F.
- Pour the chicken broth and apple cider vinegar in the roasting pan with the ribs. Cover the pan with aluminum foil and bake the ribs for 2 hours.
- Remove from oven and transfer the ribs to a large platter; set aside.
- Pour the liquid from the roasting pan into a saucepan and bring to a boil; lower the heat to a simmer and continue to cook until liquid is reduced by half.
- Stir in the barbecue sauce and remove from heat. At this point you can cut the ribs and brush them with the prepared sauce and serve. You can cook them on a preheated grill for about 5 minutes on each side, or until browned. Cut the ribs and serve.
Notes
Low and slow is the way to go, especially when it comes to ribs. Most importantly though, is to rub the ribs with all those wonderful seasonings the night before and let the ribs chill for hours on end.
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