MAIN-DISHES

Slow Cooker Barbequed Beef Ribs

Slow Cooker Barbequed Beef Ribs

You already know that the crock pot is a device widely used in the domestic kitchen in the US. Many of the recipes that come from there are based on, so to speak, meat to the beast. Beef, pork, T-Bones and steaks left and right, carnitas and cochinitas taken from their Mexican neighbors.

In Crockpotting, the Spanish way is cooked without disgust international cuisine, such as these barbecue ribs that we are dealing with today, a recipe of those to eat with paper napkins, lick your fingers even with noise, and leave the plate done a few foxes. That at the table we are going to enjoy and it is a pleasure to stop convention.

This recipe is very simple to make, simply mark the meat on the grill (it can be done without marking it, but it does not come out as rich) and let it cook for several hours with barbecue sauce. I recommend eating them immediately, without allowing a long time to rest and reheating them as little as possible, although if you have to do it with any leftovers, do it in a saucepan over low heat and avoid the microwave, which in this case would only dry out the meat.

INGREDIENTS

750 g of pork ribs

400 ml barbecue sauce

1 BBQ Spice Mix

25 g brown sugar

1 Salt

1 Freshly ground black pepper

1 Oil for the iron

INSTRUCTIONS

Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
Prepare a grill plate and heat it up.
Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don’t turn black, control the time and heat).
Smear each rack with barbecue sauce and reserve the remaining one to serve.
Place the ribs in the removable container standing upright, holding each other, for even cooking.
Cooking for 4 h on HIGH or 8 h on LOW.
Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
Serve the ribs immediately with the leftover barbecue sauce.

NOTES

If you don’t like the idea of ​​adding sugar to meat, don’t put it on.
The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.