I've lost count of the rib recipes I've tried, but I think I might have finally found my holy grail. Inspired by a recipe from Cooking with Momma C, I took a crack at these ribs, and let me tell you, they were finger-lickin' good!
I swapped out the garlic powder for onion powder and paired these tender, juicy ribs with a sweet and smoky Ricky D's Rib Shack Original Kansa-Lins BBQ sauce. The result? Pure barbecue bliss.
To round out the meal, I kept it classic with grilled corn on the cob and a fresh tomato, feta, and mozzarella salad tossed in a simple olive oil and red wine vinegar dressing. It was the perfect summer supper.
St. Louis Ribs-
Ingredients-
4 pounds slab of St. Louis ribs (or baby back ribs)
¼ teaspoon onion powder
10 ounces BBQ sauce (or use as much as you'd like)
Method-
Spray a large slow cooker with cooking spray or use a slow cooker liner.
Sprinkle the ribs with onion powder.
For an oval, 6-quart, Crockpot, cut the slab in half with kitchen scissors if needed to fit the ribs inside.
(Lay them down if needed.)
If you have a tall Crockpot, place the ribs standing up, with the meat side facing the walls of the cooker.
Cover and cook on low for eight hours.
A half hour before they are ready (7 ½ hours into the process), transfer the ribs to a platter and drain the liquid from the pot into the sink.
Place the ribs back in the slow cooker and add the BBQ sauce.
Cover and cook for the last 30 minutes on low.
Place the ribs on a platter (they will be falling off the bone).
Serve with extra sauce from the slow cooker on the side.
Store leftovers in the refrigerator for up to four days.
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