Robyn Stone revises old-fashioned Southern recipes for the modern home cook in Add a Pinch, emphasizing fresh ingredients and quick preparation times without sacrificing flavor.
I have a confession. I prefer these ribs over those cooked on the smoker or grill any day of the week! There. I said it. The slow, moist heat of the slow cooker just works magic on ribs, making them fall-off-the-bone, finger-licking delicious! Not to mention, they’re a whole lot less work, since you don’t have to check on them constantly. You no longer need to fire up the grill the next time you have ribs on the menu.
- Lightly spray a 6-quart slow cooker with oil and add the ribs.
- Make the barbecue sauce: In a small bowl, whisk together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper. Pour half of the sauce over the ribs and refrigerate the remaining sauce while the ribs cook.
- Cover the ribs and cook on low for 8 hours. Pour the remaining sauce over the ribs and remove from the slow cooker. Serve immediately.
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.