Crock-Pot BBQ Ribs
Do you remember filling out questionnaires in elementary school that asked about your favorite color, hobby, and food? You might still have a few brightly colored pieces of paper tucked away somewhere with your crooked, misspelled handwriting scrawled across it.
Well, my answer to the food question growing up was usually ribs--smoked barbecue ribs to be specific. Honest to goodness, it's one of my all-time favorite foods.
Yet, at some point in my teenage years, I became self-conscious of my love for ribs. I thought, shouldn't my favorite food be something more sophisticated? Like a perfectly cooked steak or freshly steamed shellfish?
Thankfully I overcame that foodie identity crisis by the time I entered college. Around that time, I reconnected with my love for all things barbecue when I tried a Z-Man sandwich from Oklahoma Joe's (a local Kansas City restaurant that's now called Joe's Kansas City Bar-B-Que, but I refuse to use the new name).
It was phenomenal. Tender brisket slices piled atop a soft kaiser bun with melted provolone cheese, an onion ring, and plenty of sweet, smoky & spicy barbecue sauce. Not to mention their uber addicting seasoned-to-the-max fries. This place is so good people regularly wait in line 30 minutes or more in order to eat there. Anthony Bourdain also named it one of the 13 Places to Eat Before You Die. If you ever visit Kansas City, please eat there!
Ingredients
Directions
for full instruction please see : www.therisingspoon.com
Well, my answer to the food question growing up was usually ribs--smoked barbecue ribs to be specific. Honest to goodness, it's one of my all-time favorite foods.
Yet, at some point in my teenage years, I became self-conscious of my love for ribs. I thought, shouldn't my favorite food be something more sophisticated? Like a perfectly cooked steak or freshly steamed shellfish?
Thankfully I overcame that foodie identity crisis by the time I entered college. Around that time, I reconnected with my love for all things barbecue when I tried a Z-Man sandwich from Oklahoma Joe's (a local Kansas City restaurant that's now called Joe's Kansas City Bar-B-Que, but I refuse to use the new name).
It was phenomenal. Tender brisket slices piled atop a soft kaiser bun with melted provolone cheese, an onion ring, and plenty of sweet, smoky & spicy barbecue sauce. Not to mention their uber addicting seasoned-to-the-max fries. This place is so good people regularly wait in line 30 minutes or more in order to eat there. Anthony Bourdain also named it one of the 13 Places to Eat Before You Die. If you ever visit Kansas City, please eat there!
Ingredients
- 2 1/2 to 3 lbs. of pork ribs (I used St. Louis Style because they're meatier)
- Sea salt, to taste (like THIS) - adjust according to the saltiness of your barbecue sauce
- Black pepper, to taste (I like to add a generous amount)
- 1 teaspoon of granulated garlic or garlic powder
- 1 teaspoon of onion powder
- 2 teaspoons of your favorite seasoning blend or rib rub (I used a pineapple serrano seasoning)
- 1 to 1 1/2 cups of barbecue sauce* (homemade or store-bought)
Directions
- Season your rack of ribs with salt, black pepper, garlic powder, onion powder, and favorite seasoning blend. Feel free to use my measurements as a guideline and add more if you want a thicker coating of dry rub. Place the ribs in the crock-pot on their side (standing up) with the meatier side facing the inner wall.
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for full instruction please see : www.therisingspoon.com
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