These ribs are so juicy and delicious! The recipe has received great feedback over at The Lady 8 Home. Here’s what readers have had to say about it:
WOW! My mouth started watering the second I saw the photo! I love your use of the crock pot to cook the ribs followed by the glazing on the grill. Your ribs look fantastic – I can’t wait to try these!
Wow! Made these today! These are fantastic AND easy! I used a crockpot liner, no mess!
The ribs were tender and flavorful. We will be using this recipe again!
- 4 medium Racks of Baby back ribs
- Combine the following to prepare the marinade:
- ½ cup brown sugar
- 1 tsp cumin powder
- 1tsp of fennel powder
- 1 tsp red chili flakes
- 1 tsp cracked black pepper
- 1 tsp cayenne powder
- ¼ tsp of nutmeg powder
- ¼ tsp cinnamon powder
- ¼ cup tomato ketchup
- 1 tbsp of Wright’s Liquid Smoke (optional)
- 2 tbsp BBQ sauce
- ¾ cup BBQ sauce
- 2 tbsp white wine (optional)
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
Wash and pat dry the ribs. Coat them well with the marinade. Refrigerate over night or at least for two hours.
Transfer the ribs to a deep and large enough Crock Pot. Don’t add any juice or water. Cook on low for 6 hours.
Combine the ingredients and heat it in a pan, stir until it becomes a thick syrup.
Fire your grill and place the ribs, cooking them for 3-5 minutes on each side, basting them with the braising liquid until the ribs are nice glazed. (Alternatively, broil them for 5 minutes, till they are nicely browned.)
Apply braising sauce all over and return to broil for another minute or so, until the braise begins to caramalize. Take care not to burn the sauce.
Quick Tip: When braising, keep an eye on the ribs all the time. You don’t want them to burn!
Special thanks to The Lady 8 Home for this winning rib recipe!