I found this recipe in Mark Bittman’s, How To Cook Everything. Honestly, I was skeptical that it would work in the slow cooker without adding any liquid. I also debated whether or not to brown the ribs, but the beautiful sunshine outside was calling, and Spark (our dog) was staring longingly at me waiting for her weekend frolic. I quickly seasoned the meat, and without browning, placed the ribs into the slow cooker so we could spend the afternoon outdoors.
While we were out, Spark did her usual thing, swam in the river, rolled in the mud… (wouldn’t it be fun to be a dog for the day?)
Walking up our street on the way home we could smell cooking meat. We assumed it was a neighbours BBQ, but as we opened our front door we realized that the smoky, meaty aroma was emanating from our crock pot!
I never dreamed that such a simple recipe could taste so good! The ribs were spicy without being too hot and the meat fell off the bones with the slightest touch. We loved the beer braised short ribs but these were less work :)
I would bring these ribs to a real life potluck without hesitation, but for now I’m submitting the recipe to this month’s I heart cooking clubs virtual potluck. Please take a moment to checkout the recipes posted by this group of fabulous bloggers.
Cook: 8-10 hours (low) or 4-5 hours (high)
Yield: 4-6 servings
Pat ribs dry. Cut them into two rib sections if you prefer to cook serving size pieces.
Combine all the seasonings in a small bowl.
Rub the mixture all over the ribs.
Place into the slow cooker insert, meat-side down.
Cook on low for 8-10 hours on low, or for 4-5 hours on high.