While I was making the zucchini cake I decided to use my crock pot for something good for dinner. My crock pot is grossly underused. My goal is to correct that. Things taste so good and can be slowed cooked while I’m at work. What’s the matter with me? These were so easy and smelled good too. They were “fallin off the bone delicious”!
I made up a rub about 6 months ago for something else and I used the leftovers for the ribs.
Simple recipe for an all-round rub: Basically it was paprika, salt, pepper, cumin, and red chile powder. I used equal parts and mixed it well. Rub it on both sides of the slab of ribs and let it rest at room temperature for about 30 minutes.
For the ribs:
Slice 1 large yellow onion and put in the bottom of the crock pot. Put the ribs on top of the onion. I had to cut about 1/3 off and squeeze into the pot to make them lie flat.
Pour 1 can Dr. Pepper and 1 cup of your favorite barbque sauce over the ribs. Turn the crock pot on high and cook for about 6 hours. I turned the ribs once after 5 hours and added 1 more cup of barbque sauce. I turned the crock pot to low at this point and let them cook for 1 more hour. But they would have been fine left on high the entire time.
Remove the ribs to a platter and cover tightly with foil to keep warm. Transfer the juices/sauce to a sauce pan. Simmer to reduce slightly. Serve over the ribs as desired.