We’ve had two heat waves in Southern California this month, so I think it’s appropriate to share my new favorite recipe for ribs. This recipe is adapted from one I googled, and mine saves at least 20 minutes of cooking time. I know – it’s not the same as grilling, or as fast as an instant pot, or whatever they are called. But, I don’t have either of those things.
I love these yummy Crock Pot ribs. They cooked while we went to enjoy a Fourth of July parade earlier this month and were super easy to finish in the oven. Also, it didn’t make the apartment super warm either. Which is a huge thing to consider on 100 degree days. Below is the recipe, to these gooey, sticky, falling off the bone deliciousness!
Crock Pot Ribs
Ingredients:
Baby Back Ribs
Spicy rub of your choice (I used Kirkland brand’s Mesquite Seasoning)
1/2 Cup Water
1/2 medium sized yellow sweet onion (chopped)
1 Tablespoon minced garlic
1/2 Cup BBQ Sauce (I prefer Sweet Baby Rays Original)
Directions: Rub ribs with seasoning of your choice. Put water in 6 quart Crock Pot, and place ribs in the pot. Add chopped onion and garlic on top of the ribs. Let it cook for 4 hours on high, or 8 on low.
Heat oven to 350. Discard the onion, and place ribs on a foil lined cookie sheet. Slather the ribs with the BBQ sauce, being sure to coat both sides. Place ribs in the oven for 10 minutes, or until the sauce is sticking to the meat.
I hope you have a cool and fun weekend!
-HM
themondo.life 
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