Game day ribs from our Meat Department taste great regardless of whether you make them in the oven, in the crock pot or on the grill. Here's how ...
In the oven:
- Bake at 250 for 3 hours, adding sauce the last hour.
On the grill (adapted from all recipes):
- Heat one side of a gas grill to 300
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, another 1 1/2 hours.
In the crock pot (from Swift Premium):
- One rack of St. Louis Style Pork Spare ribs (3 1/2 to 4 pounds)
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1 small yellow onion, sliced and separated into rings
- 3/4 cup apple juice or cider
- 1 cup bottled barbecue sauce
- Pat ribs slightly dry with paper towels. Combine brown sugar, chili powder, oregano, cumin, pepper, and garlic salt; rub on both sides of ribs. Cut ribs into 4-inch pieces. Layer pieces with onion in a 4- to 6-quart electric slow cooker, with thicker pieces on bottom.
- Pour apple juice over ribs. Cover; slow-cook on LOW for 4 to 5 hours or until tender.
- Discard liquid and onion from slow cooker. Generously brush ribs with sauce; return to slow cooker. Pour remaining sauce over ribs. Cover; slow-cook on LOW for 1 hour.