baby back ribs
Ingredients
2 cups (500ml) barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1 tablespoon cayenne pepper (optional for a spicy note)
2 kg (4 pounds) baby back ribs
Salt to taste
Instructions
Spray the inside of a 6-quart slow cooker with cooking spray.
Remove the inner skin (membrane) from the ribs and place them in the slow cooker. Discard skin.
Combine barbecue sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well and cover completely with half of the sauce.Season with plenty of salt and pepper; Cover with a lid and cook on low for 7 to 9 hours or on high for 3 to 5 hours *see notes. Store remaining sauce in the refrigerator for later use.
See also Sausage Roll Recipe
When the ribs are tender and falling apart, place them on a baking sheet (or baking sheet) lined with parchment paper. (Lift them carefully or the meat will become very tender and fall off the bone.)
Pour half of the juices from the slow cooker into the remaining sauce.Drizzle the ribs with half of the sauce and grill in the preheated oven at 220°C for about 10 minutes until they begin to char and crisp up around the edges.
Serve the ribs with the remaining sauce.
Have fun
