The Paleo Cupboard Cookbook: Real Food, Real Flavor by Amy Densmore

Author:Amy Densmore [Densmore, Amy]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2015-11-16T23:00:00+00:00

SLOW COOKER

PORK RIBS

Prep Time: 15 minutes | Cook Time: 5 or 8 hours, depending on cooking method | Yield: 4 servings

Sometimes you crave ribs but don’t have the time to sit near a grill or oven for hours, and that’s when these slow cooker ribs step up and wave their hand. Leave them in the slow cooker to cook most of the way through and serve as is, or finish them off in the oven, bathed in a tasty barbecue sauce. I like to serve these with a side of Creamy Coleslaw (here).

3 pounds baby back ribs, membrane removed

½ teaspoon fine sea salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon paprika

½ cup chicken stock (here)

1 small onion, sliced

1 cup BBQ Sauce (here)

1. Rinse the ribs and pat dry. Mix together the salt, pepper, garlic powder, and paprika in a small bowl. Rub the spice mixture over the meaty side of the ribs, making sure to massage it into the meat. Slice the ribs between the bones.

2. Pour the chicken stock into the slow cooker and add the ribs so that they are standing upright (one end touching the bottom of the slow cooker and one pointing up). Top the ribs with the sliced onion. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, then discard the onion.

3. Preheat the oven to 400°F and line a 9-by-13-inch baking sheet with parchment paper or a baking mat.

4. Place the ribs on the prepared baking sheet, baste with the barbecue sauce, and cook for 10 minutes, or until they begin to get crispy.

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