Baby back ribs are one of our go-to meals and I have cooked them a hundred ways – wrapped in foil and slow cooked as well as tossed on the grill and basted with a sweet sauce.
A week or so again, Nancy said she was I the mood for ribs on a day I was playing golf. I decided to put them in the slow cooker, but for a change, I didn’t use any barbeque sauce. I seasoned them only with salt and paper and a hickory molasses rub. That’s it. I put them on about 11 AM and they were falling off the bone when I returned from golf. And they were delicious. We added a little sauce (Sweety Baby Ray’s) at the end, but they were good just as they were.
When cooking ribs , it’s important to take off that membrane on the back of the ribs. It pulls right off once you get it started. Also, if you don’t have a specific rub, a little brown sugar with some garlic, salt and pepper mixed in works well. And it there are any left over, they may be even better the next day.
Next time you’re in the mood for ribs, keep it simple. One crock pot, a rack of ribs, a little rub and that’s all folks.