Happy Friday! Please don’t tell me what happened on Grey’s last night….I’m catching up tonight and already know I’ll need an entire box of Kleenex and chocolate just to get through it. Why do I keep letting Shonda do this to me? Why, why, why?
So instead of talking about something sad and depressing like how I actually consider the cast of Grey’s Anatomy to be my real-life friends, let’s cut to the chase and change the subject completely.
RIBS. I loved them when I was seven and I loved them when I’m twenty seven (well, almost). Doesn’t matter how old I get, some things never change….
See that expression on my face, friends? That’s joy. Pure joy and barbecue sauce, right there. And those are my two friends, Helen and John! I lived with Helen in culinary school and she’s one of the main characters in my book. We are still total dorks and I’m still usually covered in food.
Like I said, some things never change.
So yes….I really love ribs. Sweet, fall-off-the-bone-finger-lickin’-barbecue-sauce-on-yo-face ribs. And these totally fit the bill. I’m doing some recipe development work with Stubb’s (heya!) and I’m just so pumped about it because I really love their line of yummy barbecue sauces and spicy dry rubs. Plus, they’re from Austin and I LOVE Austin. I’m pretty sure it would be the one city that would make me trade in my Northern California home forever.
(sidenote: one time, I threw a cocktails and tacos party in Austin, you all came and it was amazing!)
I like my barbecue sauce to be a little spicy and sweet, and that’s where this Sweet Heat comes into play. It has molasses, brown sugar and chipotle pepper in it. I use a cup of it to make these ribs, as well as this pork spice rub for insane flavor and fall-off-the-bone goodness.
I made these ribs a couple days ago, as well as The Pioneer Woman’s macaroni and cheese. Then I called Adam and asked him to come over for dinner. We usually don’t see each other much during the week (live in different cities), but I KNEW this dinner would be worth the drive! And it was. It totally was. We both loved the ribs, which after slowly cooking in the crock pot all day fell off the bone completely. Oh and those beans on the plate? Those are Amy’s but what really would have made this meal completely are these.
So yes….just FIVE ingredients and one crock pot. You can totally do this!
If these aren’t the best baby back ribs you’ve ever tasted, I’ll give you your money back.
(I don’t even know what that means except I stand behind this pig completely)
Sweet & Spicy Crock Pot Ribs
serves 3 (recipe can be doubled easily)
2 1/2 lbs baby back ribs
1 large yellow onion, small diced
1 cup Stubb’s Sweet Heat barbecue sauce
1 tbsp Stubb’s dry Pork rub (optional but recommended)
1 tsp minced garlic
special equipment: 5 qt Slow Cooker
Using a sharp knife, slice rack of ribs in half so you have two small racks. Generously sprinkle and rub the Stubb’s dry pork rub all over ribs. If you don’t use the dry rub (which I recommend because it’s delicious!), rub your ribs down with a tsp of salt and pepper.
Place both racks at the bottom of your Crock Pot.
Place diced onions on top of ribs in the pot, followed by minced garlic. Finally, pour barbecue sauce over everything.
Place lid on Crock Pot and turn heat to low. Cook for 7 hours—meat should be definitely falling off the bone at this point!
7 hours and 15 minutes