Thursday, May 28, 2015

Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

{that says mmm, like yum, if you are like my fiance and don't understand the M's <-- face:palm}

That title is a mouthful, and so is this dish! Yesterday, I showed you how to make this ever-so-simple sweet and spicy bbq sauce, and today I show you how to slow cook ribs in it {swoon}. This is honestly a cheat recipe, because it is so easy, and basically requires no effort at all, but tastes like you are a professional chef in a big fancy kitchen. All you need are some ribs, bbq sauce, and a crock pot. You don't even need a dry rub if you don't want. I just always happen to have a plethora of seasonings and spices on hand, so I thought, hey! why not? Eating these reminded me that I don't eat ribs near often enough, so you may or may not be seeing more and more rib recipes from me this summer. Trust me, if they're this easy to make, they will be seeing a lot more of my kitchen! Feel free to use baby back ribs if you do not have St. Louis style available to you. Just keep in mind that the baby back racks will cook quicker and you will need to buy more to feed the same amount of people as you would with St. Louis style, which are meatier and have a higher fat content {read: flavor}. 


Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

Ingredients:
  • 1 rack St. Louis style ribs (have butcher remove membrane, or remove yourself)
  • 2 tbsp. bbq seasoning
  • 2 cups Pineapple Sriracha BBQ Sauce, divided
Sprinkle the dry rub all over both sides of the ribs and place into a airtight container to marinate in the fridge for 1-4 hours.


Remove from the fridge and place into your crockpot. Cover with 1 1/2 cups of the BBQ sauce and cook on low for about 8 hours, until the meat is extremely tender. You will know that the ribs are done if when you pick them up with tongs in the center of the rack, the sides drape down to create an upside down U shape.


Remove from the crockpot, cut ribs into individual pieces by slicing in between each rib bone, leaving meat on both sides of the rib. Serve with remaining BBQ sauce.

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