My husband craves baby back ribs, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we’ve found so far.
—JAN WHITWORTH ROEBUCK, SC
PREP: 15 MIN. • COOK: 5 1/4 HOURS • MAKES: 8 SERVINGS
2 tablespoons smoked paprika
2 teaspoons chili powder
2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs
SAUCE
1/2 cup Worcestershire sauce
1/2 cup mayonnaise
1/2 cup yellow mustard
1/4 cup reduced-sodium soy sauce
3 tablespoons hot pepper sauce
1. In a small bowl, combine the first six ingredients. Cut ribs into serving-size pieces; rub them with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.
2. Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer the ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake 15-20 minutes or until browned, turning once and brushing occasionally with sauce. Serve with remaining sauce.
5 STAR TIP
Baby back ribs are ribs that come from the blade and center section of the pork loin. They are called baby back because they are smaller than spareribs. If you are transporting hot cooked ribs to a party and don’t want to haul the slow cooker, place them in a container inside heavy-duty foil and then in a brown paper bag. The ribs can stand this way for up to 1 hour.