What a Crock: Baby Back Ribs

Crock-potting some baby back ribs isn't the most authentic way of doing things, but it's fast, easy, and usually turns out pretty tasty. Let's see if this recipe does the trick.

The run-down All you need is a standard rack of baby back pork ribs and a few other simple ingredients for this recipe. I'd recommend heading to a good butcher for a rack. There's a good chance all the other things -- including vinegar, chili sauce, ketchup and brown sugar -- will already be at the house. If not, they're all very inexpensive and can be used in a variety of other recipes.

The taste These ribs turned out very solid, especially given the low maintenance and limited ingredients of the recipe. I cooked my ribs for 8 hours. This was far too long, as most of the meat did fall off the bone. I'm of the belief that this is not a good thing. The meat turned out a bit dry from this length of cooking. I'd go with 5-6 hours instead. But the combination of the ingredients gave the ribs that perfect sweet and spicy taste.

The ease Very easy. Take your uncooked rack and slice into individual ribs. Cook in the oven for the allotted time, then transfer the ribs to the crock pot. Add the rest of the ingredients to a large bowl and stir well. Pour the barbecue sauce over the ribs and toss, making sure each rib is completely covered with the mixture. Cook on Low for 5-6 hours.

The tip Feel free to ballpark any of the ingredients. Maybe you're not a big chili sauce fan. Then add a little extra brown sugar and ketchup. Maybe you like your ribs a little spicier. Just add an extra few teaspoons of the hot sauce. It's really up to you.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Kevin Shalin
Contact: Kevin Shalin