Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
2 racks of pork ribs, cut in half for 4 total segments (approximately 6-7 lb total)
1/2 Tbsp ancho chili pepper powder
1/2 Tbsp chipotle chili pepper powder
1/4 tsp cinnamon
1/4 tsp cumin
salt and pepper, to taste
1 whole white onion, sliced
6 cloves garlic, crushed
1 Tbsp of ghee or fat of choice
2 C Brian’s Barbecue Sauce
Pre-heat over to 400ºF. Remove membrane from underside of ribs, or score if in a rush, and then cut each rack in half.
Sprinkle each side with a dry rub made of ancho chili pepper, chipotle chili pepper, cinnamon, cumin, salt and pepper.
Bake on rimmed baking sheets for 15 minutes. While baking, slice your white onion and peel and crush your garlic.
Add ghee, garlic cloves, and onion into slow cooker.
Brush each rack of ribs with BBQ sauce.
Pour any remaining sauce over the stacked ribs in the slow cooker. Cover the slow cooker and cook on medium-low for 6 hours.
Remove from slow cooker and allow to rest before cutting.
Slice up ribs, and serve!
These are really tasty, and will go well with a side salad like our cole slaw or cucumber salad.
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