Slow Cooker BBQ Ribs
Ingredients
The ribs
-
2
kg
pork back ribs
-
generous sprinkle
Himalayan salt
BBQ Sauce
-
2
cups
paleo ketchup
-
¼
cup
date paste
-
¼
cup
blackstrap molasses
-
¼
cup
apple cider vinegar
-
¼
cup
minced fresh ginger
-
3
tbsp
Dijon mustard
-
2
tbsp
coconut aminos
-
1
tsp
Himalayan salt
-
1
tsp
onion powder
-
1
tsp
garlic powder
-
1
tsp
smoked paprika
-
1
tsp
cayenne pepper
-
1
tsp
ground Ceylon cinnamon
-
¼
tsp
ground nutmeg
-
⅛
tsp
ground clove
-
5-6
drops
all-natural liquid smoke
-
2-3
tbsp
raw honey (optional)
Instructions
- Make the BBQ sauce by blending all sauce ingredients until well combined.
- Pat the ribs dry and remove the membrane from the back of the ribs.
- Sprinkle salt on both sides of the ribs and cover them with half of the BBQ sauce.
- Wrap the ribs in the slow cooker with the meaty side against the pot.
- If possible, refrigerate the ribs to marinate for a few hours or overnight.
- Cook the ribs on low for about 7 hours until tender.
- Preheat the oven to 425°F (220°C).
- Transfer the ribs to a broiler pan lined with foil and brush with remaining BBQ sauce.
- Broil the ribs for 10 to 15 minutes until the sauce is caramelized and edges are charred.
- Remove from the oven, tent with foil, and let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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