Ingredients
Scale
- ~3lb (1 rack) loin back/baby back beef or pork ribs
- 1/2 cup of my Texas BBQ Rub
- 1/2 cup beef broth
- 1/2 cup sweet brown sugar bbq sauce
Instructions
- Bring your rack of loin/baby back ribs to room temperature, then wash and pat dry with a paper towel.
- Turn them over so the meat side is down, and using a paper towel to help you grip, peel off the back membrane of the ribs if the butcher hasn’t already removed it.
- Carefully slice each rib apart from the rack.
- Make my Texas BBQ Rub – that’s the most important part – (you’ll need about 1/4th of a batch for each rack of ribs.)
- Coat all sides of each rib in the rub and place them in a slow cooker meat side up. Stacking is fine.
- Add about 1/2 cup of beef broth to the bottom of the slow cooker (enough to cover the bottom about 1/2 inch.)
- Cook ribs on low for 8 hours or high 4 hours, or until the meat begins to fall off the bone. (It will shrink up a lot as it cooks – this is normal.)
- About 5 minutes before you want to eat them, baste them on the top with a sweet brown sugar bbq sauce and pit them on a cookie sheet under the broiler meat side up for about 4 minutes to give them a nice glaze.
Notes
- Gluten-free: This recipe is gluten-free, just check your seasoning salt carefully or follow the recipe to make your own for the rub.
- Vegetarian: Do I even have to tell you that this is not vegetarian?
Nutrition
- Serving Size: 4