BBQ Ribs Recipe

This is a simple way to make tender, juicy ribs without even turning on the oven. I usually like to simmer my ribs in order to ensure that they are tender. To do this I would traditionally place the ribs on a tray in a 300 degree oven for about 2 hours, basting them every 30 minutes with a mixture of 1 cup of water and 1/4 cup of lemon juice. However we have been having some record high temperatures this week in our area, 30 degrees with high humidity, so the idea of running the oven for a couple of hours was less than intriguing. I thought if I could use the slow cooker or crock pot to do the simmering I would not be infringing on the effectiveness of my already overtaxed air conditioning!
The photo and recipe adaptation are courtesy of Betty Crocker and I would definitely cook my ribs this way again!

Ingredients:

31/2 lb pork loin back ribs

1/4 cup packed brown sugar

1 tsp salt

1/2 tsp pepper

2 tbl liquid smoke

2-4 cloves garlic, finely chopped

1 medium onion, sliced
1/2 cup cola

11/2 cups BBQ sauce of your choice for grilling

Lightly oil the inside of a 4 to 5 quart slow cooker. Mix the brown sugar, salt, pepper, liquid smoke and garlic. Rub this mixture into the ribs. Cut the ribs into 4 inch pieces. Layer ribs and onion in the slow cooker. Pour the cola over the ribs. Cover and cook on high for the first 30 to 40 minutes then switch to low for 3-4 hours. Mine were ready at 3 and 1/2 hours. Try not to over cook these as they still spend some time on the BBQ. You don't want them falling apart.

If you don't have a crock pot, you could simmer them in a covered pan with the same recipe in a low temperature oven, about 250 degrees for 3 hours or so.

Either way when you think that the ribs have simmered long enough, remove them from the pot. Drain them and discard the liquid.

Now place your ribs on your BBQ. Brush with BBQ sauce. Cover and grill 4 to 6 inches away from medium heat for 20 minutes or so. Cut into single pieces for serving.

We served our delicious ribs with a baked potato and cucumber salad. The left overs were still very moist even after reheating. Tender and juicy ribs. Enjoy!