Sticky Bbq Beef Ribs Slow Cooker

Kate Mathis

Double the paprika-chili powder rub and keep the extra for chicken or pork tenderloin.

Yields: 6 servings

Total Time: 3 hours 25 mins

3/4 c.

packed light brown sugar

2 tbsp.

paprika

1 tbsp.

chili powder

1 tsp.

garlic powder

Kosher salt and pepper

4 1/2 lb.

baby back ribs (2 racks), membrane removed

1/4 c.

Dijon mustard

1/2 c.

apple juice

3/4 c.

ketchup

2 tbsp.

cider vinegar

1 tbsp.

Worcestershire sauce

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Heat oven to 275°F. In bowl, combine sugar, paprika, chili powder, garlic powder, 1 Tbsp salt, and 2 tsp pepper.
Place ribs on rimmed baking sheet. Spread with mustard, then sprinkle with 3/4 cup spice rub. Pour apple juice onto sheet, cover tightly with foil, and bake until meat is tender and easily pulls away from bones, 2 1/2 to 3 hours.
Meanwhile, in medium bowl, whisk together ketchup, vinegar, Worcestershire sauce, and remaining 1/2 cup spice rub. Transfer 1/2 cup mixture to bowl.
Ten minutes before ribs are done, heat grill to medium-high. Grill ribs, basting with ketchup mixture and turning occasionally, until they begin to char, 5 to 6 minutes. Cut into pieces and serve with reserved sauce for dipping.

PER SERVING 640 calories, 35.5 g fat (12.5 g saturated), 38 g protein, 1,735 mg sodium, 43 g carb, 2 g fiber

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