Oh, dolly, do I love grilled food.
The only problem with that is that…well, we don’t have a grill. So, I’ve been enjoying it vicariously through all the savory grilled goodness on foodgawker, but Michael and I decided we just couldn’t take it anymore, and the poor red-meat-deprived boy needed some red meat.
Thus was born the ribs idea.
The question is…how to cook ribs without a grill? I tried oven-baking and the ribs were tough and dry. It was very disappointing.
Well, I figured it out… slow-cooking and broiling. Slow-cooking to get that delicious, fall-off-the-bone texture and broiling to get that oh-my-goodness-this-sauce-is-delicious texture on top.
This method = no dryness. Just sweet goodness in your mouth.
- 1 rack baby back ribs (you can use loin-back ribs, etc.)
- ½-1 bottle your favorite bbq sauce*
- optional: bbq dry rub*
- Remove the silver skin on the back side of the ribs using a sharp knife. (The first layer is the most important.) If using a dry rub, pat ribs dry and coat with dry rub. Let rest at room temperature 1 hour or in the refrigerator for up to a day.
- Slice into manageable sections (we did 3-4 ribs per section) and place in a slow cooker and coat with bbq sauce.
- Cook on low 7-8 hours. Place on a baking sheet coated with foil. Brush with additional sauce if they look a bit dry. Broil in the oven 5-7 minutes, or until sauce is bubbly and a bit thickened.