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SLOW COOKER RIBS Recipe

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This recipe for SLOW COOKER RIBS is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 full racks pork baby back ribs

Spice Rub
1 tbls paprika
1 ½ tsp chili powder
1 ½ tsp sea salt
1 tsp ground cumin
¾ tsp ground black pepper
¾ tsp ground white pepper
¾ tsp ground oregano
½ tsp cayenne pepper

Glaze
20oz can pineapple, packed in juice
2 chipotle chilies in adobo sauce
1tsp grated fresh ginger
1 cup honey
salt and pepper to taste
Directions:
Directions:
Combine all of the spice rub ingredients. Rub all over the ribs. Wrap in saran wrap and place in the refrigerator for at least 24 hours.

Unwrap the ribs and place them on edge in a slow cooker. You kind of curve them into the shape of the cooker. Don’t add anything else. Cook on low for 7 hours.

Carefully remove the ribs to a baking sheet. Allow to cool to room temperature.

Meanwhile make the glaze. Dump out half the juice from the can of pineapple. Puree pineapple, remaining juice, the chilies and the ginger together. Place in a small saucepan. Add the honey and salt and pepper. Heat slowly until the glaze has a smooth consistency.

Brush the glaze onto the cooled ribs. Place ribs on a hot grill. Flip about every 5 minutes, brushing on more glaze when you turn them. Cook until heated through and the glaze is nice and crispy, about 20 minutes. (Note-I only used about half of the glaze)

If you like your ribs really sticky, brush on some more glaze just before serving.

If you're not in the mood for a fairly sweet glaze, substitute your favorite barbecue sauce.

 

 

 

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