Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels. Combine brown sugar, ground mustard, smoked paprika, garlic salt, black pepper, and onion powder in a small bowl; rub on both sides of ribs.
What's better than coming home to a warm ready-to-eat dinner? Coming home to these slow cooked, and super tender, baby back ribs.
Servings and Ingredients
|1 (2-1/2-to-3 lbs.) rack Midwest Pork loin baby back ribs|
|2 tbsp. Hy-Vee dark brown sugar, packed|
|1 tsp. Hy-Vee ground mustard|
|1 tsp. smoked paprika|
|½ tsp. Hy-Vee garlic salt|
|½ tsp. Hy-Vee ground black pepper|
|¼ tsp. Hy-Vee onion powder|
|⅔ c. Hy-Vee no-sugar-added apple juice|
|¾ c. Culinary Tours sweet and tangy bourbon BBQ sauce, plus additional for serving|
Things To Grab
- Paper towels
- Small bowl
- 4-to-6-quart slow cooker
- Meat thermometer
Cut ribs into 1-rib portions. Place rib pieces in a 4-to-6-quart slow cooker. Pour apple juice over ribs. Cover and cook on HIGH for 3 to 3 1/2 hours or until tender (180 degrees).
Discard liquid from slow cooker. Add 3/4 cup BBQ sauce; toss until ribs are coated. Cover and cook on HIGH until heated through. Serve with additional BBQ sauce, if desired.
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 165mg
- Sodium: 1800mg
- Total Carbohydrates: 34g
- Protein: 48g