Slow cooker pork ribs start with a measured Original Dust rub and finish with a thin layer of barbecue sauce under the broiler. Use pork baby back ribs for this method. Stop when the meat is tender but still holds to the bones, so you can lift it out cleanly.
1 rack pork baby back ribs, about 3 lb (1.4 kg), thawed
1 tbsp Original Desert Dust
1/2 cup (120 ml) water
1/3 cup (80 ml) barbecue sauce
Directions
Prepare the ribs. Pat the thawed rack dry. Remove the tough membrane from the bone side if present, using a paper towel to grip it. Coat both sides with Original Dust and cut the rack into two or three sections to fit a 6-quart slow cooker.
Arrange in the cooker. Pour in the water. Stand the rib sections around the inside of the cooker where possible, with the meaty side facing the wall, without packing them tightly or forcing the lid. Follow your cooker’s fill guidance.
Cook on low. Cover and cook on Low for 6–7 hours, checking near the 6-hour mark. The meat should be tender when pierced and have pulled back slightly from the bones, but still be sturdy enough to lift. Avoid repeatedly opening the lid.
Brush and broil. Heat the broiler. Use wide spatulas to lift the ribs onto a foil-lined rimmed sheet pan, meaty side up. Brush with barbecue sauce. Broil about 6 inches from the element for 3–5 minutes, watching continuously, until the sauce bubbles; stop before it blackens.
Rest and portion. Rest for 5 minutes, then cut between the bones. Serve four with sides. The slow-cooker stage supplies tenderness; broiling only finishes the surface. Total cooking and finishing may run a little over 7 hours with a thicker rack.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Spare ribs are larger and meatier than baby backs, so they may not fit or finish on this schedule. This recipe is scoped to a roughly 3 lb baby back rack.
DO THE RIBS NEED TO BE COVERED WITH LIQUID?
No. The half cup of water starts a moist cooking environment and the ribs release juices. This is not a pot of boiled ribs; do not submerge the rack.
CAN I PUT FROZEN RIBS IN THE SLOW COOKER?
Thaw the ribs completely in the refrigerator first. This recipe’s timing and cooker arrangement are for thawed meat.
CAN I SKIP THE BROILER?
Yes. The ribs should already be cooked and tender. Brush with warmed barbecue sauce and serve; the surface will be softer and less sticky.
HOW DO I SAVE LEFTOVER RIBS?
Refrigerate in a shallow covered container within 2 hours, or 1 hour above 90°F, and use within 3–4 days. Reheat covered with a splash of water until the meat reaches 165°F, then add a little sauce if needed.
Fresh pineapple salsa mixes small fruit pieces, red onion, jalapeño and lime with Spicy Dust. Let it stand briefly, then taste before adding more heat.
