No summer is complete without indulging in some long slow home cooked ribs. I love everything about ribs, from the smell to the long process, to the sticky mess you get all over your face and hands. To me, all is right with the world when I am enjoying a plate of ribs. Indeed, it is one of life’s finest pleasures.
Having experienced the procedure to create tender ribs through my years working at a rib joint, I had to come up with a simpler method to do it at home. Not to mention a way to not have to have the oven on all day in the summer heat. In this recipe, the method takes advantage of the use of a crock pot. Now that I have a 22-quart roaster, however, I can prepare much larger quantities of ribs at a time. Hopefully, even novice cooks can take advantage of this simple recipe to create tender juicy ribs. I love the Kansas City Style Ribs both with the rub infused into the ribs as they cook and the sauce slathered all over them in the final grill with more on the side for dipping. Enjoy!
- 1½ - 2 pounds pastured pork spare ribs
- Kansas City Rib Rub:
- ½ cup organic brown sugar
- ¼ cup paprika
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chipotle powder (give or take depending on how hot you like it)
- Prepare the rib rub. Mix all ingredients together and store in an airtight container. I make a large batch of this and keep it on hand in the freezer for several batches of ribs.
- Rub each rack of ribs liberally with the spice mixture, place in a large
ziplocbag or container in the fridge to marinate for up to 24 hours.
- Place ribs in the crockpot on high for 3-4 hours on high, or 6-8 hours on low. When you are satisﬁed with their doneness take them out.
- Prep a ﬁre on the grill, either gas or charcoal.
- Over medium to medium-high heat, grill the ribs until you have a decent char and grill marks on either side another 15-20 minutes.
- Remove from grill to a plate.
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