I’ve only recently started liking pork ribs. Crazy, right? My dislike stemmed from chewy, gummy meat covered with overly sweet barbecue sauce on the ribs I had eaten in the past. Well, these ribs fall right off the bone and are covered with just-sweet-enough sauce. Plus, there are potatoes cooked underneath for your loved ones to fight over. One problem solved, another one created.
Prep time 20 minutes
Serves 6
1 full rack of pork spareribs
3 tablespoons (18.8 g) BBQ Dry-Rub Seasoning
4 large carrots, peeled and cut into 1-inch (2.5 cm) pieces
6 red potatoes, cut into 1-inch (2.5 cm) pieces
1/2 cup (120 ml) Simple Chicken Stock
Sea salt and black pepper
2 cups (500 g) of your favorite barbecue sauce, plus more for serving
1 The night before you plan to cook the ribs, rub the BBQ rub over both sides. Cover and chill until morning.
2 Add the carrots and potatoes to a 6-quart (5.7 liter) slow cooker. Pour chicken stock over the vegetables. Sprinkle with a couple generous pinches of sea salt and black pepper.
3 Cut the rack of ribs into 2 or 3 large pieces so that they fit in the cooker. It’s okay if they overlap or need to be stacked. Place them on top of the vegetables.
4 Cover and cook for 8 to 9 hours on low (or high for 5 to 6 hours). When you can pull the meat from them easily with a fork, they’re finished cooking.
5 About 30 minutes before the ribs are finished, pour the barbecue sauce over the top. If they are stacked, lift them up and pour sauce in between the layers to ensure that they’re all covered. Cover and cook for another 30 minutes.
6 Transfer the ribs to a large serving dish. Using a slotted spoon, remove the potatoes and carrots from the cooker. Spoon some of the remaining juices over the ribs and the vegetables, and serve with additional barbecue sauce, if desired.
