"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spiced Baby Back Ribs Recipe

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This recipe for Spiced Baby Back Ribs, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. baby back ribs
2 tbsp. sweet or hot paprika
1 tbsp. kosher salt (slightly less if using table salt)
1/4 cup brown sugar, firmly packed
2 tbsp. chili powder
1 tbsp. minced garlic
1 tbsp. ground cumin
1 1/2 tsp. dry mustard
1/4 tsp.l cayenne pepper or to taste
18 to 19 oz. bottle barbecue sauce

Directions:
Directions:
Cut each rack of ribs in half (or quarters) to fit your slow cooker. With fingers, remove thin, papery skin from backs of ribs.

Combine paprika, salt, brown sugar, chili powder, garlic, cumin, mustard,, and cayenne pepper in a small bowl; mix well, then rub all over ribs. Cover ribs, and refrigerate for 4 hours or overnight.

Cook ribs in covered slow cooker on low for 7 1/2 hours. When almost done, preheat oven to 375 degrees.

Transfer ribs to rimmed sheet pan. In a large saucepan, combine juices in slow cooker with barbecue sauce. Bring to a boil over high heat; simmer for 10 minutes to thicken slightly.

Reserve 1/2 cup simmered sauce to serve on the side, and spread the rest over both sides of ribs. Bake on the oven's middle shelf for 15 minutes so ribs are crisp.

Serve immediately with plenty of napkins.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
Prep: 10 minutes, Cooking 30 to 40 minutes plus slow cooking time.

 

 

 

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