Ribs, Slow Cooked, Then Grilled

I usually pre-cook my ribs, sealed tightly in a baking pan with foil, but, well, my oven decided it did not want to play anymore.

OK, I get it, my range has probably seen a lot more action than is the norm, and, nine plus years in, with one burner that has needed to be lit manually for the past year or so, I guessed as how I was mebbe due for some new kitchen toys.

New range and fridge ordered (because, why not? I was there). But…

they won’t be delivered until early August, so, what to do with this rack of ribs?

Enter the slow cooker; and the nice folk at allrecipes.com, who shared this method.

•1 rack of baby back pork ribs
•1/2 cup water
•1 onion, sliced
•3 garlic cloves, minced
•Montreal Steak Seasoning*
•Barbecue sauce

*Or your fave seasoning blend.

Cut the ribs to fit in the slow cooker, then add the water, onion, and garlic. Season as you like, then cover and cook on High for four hours, or on Low for eight hours.

Once finished, you will have perfectly tender ribs, ready to add barbecue sauce and finish in the oven or on the grill.

Remove from the slow cooker and discard the onion and any cooking liquid.

Arrange the ribs on a large baking sheet, or transfer to a grill.

Bake the ribs at 375º or grill, brushing with your barbecue sauce of choice.

I used my own sauce, which is a fave.

Bake or grill for 15 to 20 minutes, until the sauce has had time to caramelize on the ribs.

You can serve with more sauce on the side, but, really, you won’t need it.

Tender, tasty, and so! so nice.


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