The BEST Pork Ribs - e.v.e.r.
This is not the traditional way to make baby back ribs. I have never really listened to experts who say you have to make ribs this way, or that way... If you use a BBQ pitmaster method and it works for you, you should stick with it. If you want to try something a little different, keep reading. It may work for you, it may not, you may keep some elements and change others. You do you. The best part of this method is that you can finish them however you like - smoker, oven, grill, whatever works for you. Okay, let's go!
Start by ripping the membrane from the inside of the ribs, and then put a generous coat of Cranky Jimmy's Blackberry Pork Rub, cover, and let sit in fridge overnight.
Next, move the oven rack to the top spot, and then broil on low (see our blog - Lesson III Broiling Stuff for some tips and tricks). Broil until the top layer of meat is browned. You may have to turn off the broiler, let it cool a bit and then turn it back on to avoid burning some spots while other spots are still raw. You may have to do this several times. Once the underside is done, turn over and repeat for the top. Failure to brown the meat will cause the ribs to turn into pulled pork. You will not be able to get them out of the slow cooker in one piece. Very important.
This is how they should look when you're done broiling them, nice and evenly browned. Again, if you just broil on low in one shot, you will have burnt spots and raw spots. You will most likely have to turn on and off several times. A little work, but the result is worth it.
I forgot to take a pic of the ribs inside the slow cooker, but place them in the bottom of the slow cooker and then add chicken stock or water until it reaches the top - NOT covering the top. Leave the top bare and uncovered, it will help develop that yummy bark... if you want some REALLY crazy flavour, save the stock and freeze it to use next time. The more you use it, the stronger the flavour of the stock will be and your ribs will be that much tastier!
We cook them on low for about 4 hours or if you wait 5 more minutes, you ain't gettin' them out in one piece...
The finished product... you can finish however you like. We like to lather them up with a really good coat of sauce and finish them on the grill. Sometimes we put a second coat on after the first one has baked on. They are already well cooked so you're really only just baking the sauce on. You could throw them in the smoker for a little while and they would get even more tender.
Visit our blog to learn more about techniques used in this recipe