Carsten Schafer

  • 2 1/2 lb [or 1.134 0.00] baby back pork ribs
  • 1/4-1/2 tsp smoked paprika
  • Glaze: mixture of barbecue and Hoisin sauces (about 1 1/2 tbl each)
Summary: Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these Smoky Baby Back Ribs with a sweet barbecue glaze under the broiler.
Spray inside of crock with nonstick spray. Cut ribs with scissors into 3- or 4-rib chunks and place in crock. Sprinkle with smoked paprika.
Place ribs in crock and cook on HIGH for 5 hours (or LOW for 8-10 hours). Test with a fork to make sure they are tender.
When ready to serve, remove ribs from crock, place them on a foil- or parchment paper-lined baking sheet, brush ribs with mixture of barbecue sauce and Hoisin sauce (mix at ratio of 1:1, or whatever ratio you prefer), and broil or grill ribs to finish them off. Watch carefully so they don’t burn (the sugar in the sauce will burn easily.)
Serves 4.
Quick notes: Amount: You can increase the poundage of ribs if you have more people to feed. Just increase the glaze amount as well, for the finish.
Ingredient: Smoked paprika gives a smoky flavor to whatever it touches. Once you buy some, you will be hooked!
Preparation time: 7 minutes
Cooking time: 5 hours in Crock-Pot, 5 minutes under broiler
Number of servings (yield): 4
Date added: