Slow cooker
Divide ribs into 5-rib sections. Coat ribs in dry rub and place in slow cooker. Cover and cook for 4 hours on high or 6 hours on low.
TEXAS-STYLE BBQ RIBS
Filed under: Comfort food, Dinner, Entertaining, Game night, Kids-approved, Week-end
preparation time
Cooking time
ingredients
- 5 lb 2.27 kg pork back ribs, trimmed
- Vegetable oil
- 1 1/2 tasse 375 ml BBQ Québec bourbon maple sauce (or other store-bought sauce), to taste
- Ingredients for the dry rub
- 1 tbsp. 15 ml chili powder
- 1 tbsp. 15 ml smoked paprika
- 2 tsp. 10 ml pepper
- 1 tsp. 5 ml garlic powder
- 1 tsp. 5 ml onion powder
- 1 tsp. 5 ml dry mustard
instructions
- Place oven rack in the middle position and preheat oven to 165 °C (325 °F).
- Combine all dry rub ingredients in a bowl. Set aside.
- Place ribs on 2 large sheets of aluminum foil. Oil ribs and cover each side with 5 mL (1 tsp.) dry rub. Close foil to seal and place on a large baking sheet.
- Bake for 1 hour 30 minutes.
- Preheat barbecue to medium or turn on oven broiler.
- Unwrap ribs and divide into 5-rib servings, or as you prefer. Return ribs to baking sheet and brush each side with BBQ Québec bourbon maple sauce. Grill ribs on the barbecue for 5 to 6 minutes per side, or on a baking sheet in the oven, brushing regularly with sauce.
- Serve with a green salad and grilled corn on the cob, drizzled with ranch dressing, if desired. Serve with remaining sauce.
