|Bayshore Blvd, June 25th, 2012 - photo rights of TBO.com|
Of course I set out Baby Back Ribs for tonight and obviously we can't put them on the grill. Growing up, my Father made the worlds best ribs. He even considered selling his business and opening up a rib shack before he passed away. After I lost my Dad, it took me nearly 8 years to eat ribs. I had to learn to make them myself to get over the rib hiatus.
Issues w/ me cooking ribs:
- I cook A LOT but had never cooked ribs, Dad did that.
- I had high standards to meet up to. Daddy had the best ribs on the planet
- One thing I knew growing up was Ribs took a lot of time to cook - and a grill. We live in a condo. We don't have a grill.
So here are the steps and the recipe for my almost famous Crock-Pot Baby Back Ribs
Start out with a 3lb slab of Baby Backs. My Martha Stewart Pig Cutting board decided to make a guest appearance in this post:
This is what it should look like after being mixed:
Sweet Baby Rays kind of gal. I prefer his Sweet and Spicy, since it goes really well with my dry rub. These ribs are very tender and juicy so they don't need much. I add just enough to baste the top and put it on high for 30 min to soak in.
And the finished product, served along with baked sweet potato fries (I used the Bacon Salt my foodie pen pal sent me this month!) and a
I know this recipe would make Bobby Flay cringe but honestly, it is really good and a healthy alternative to BBQ. A half a slab of ribs BBQ'd with tons of sauce would get you at 500-700 calories, whereas this one with the rub and 2 tablespoons of sauce will only be around 250 calories.
A runners tip: I usually do something in the crock pot on Monday since that is a day I do night runs. I hate cooking after running and this is a snap to clean up, just throw the crock pot in the dishwasher!