My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we’ve found. —Jan Whitworth, Roebuck, South Carolina
Ingredients
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 4 pounds pork baby back ribs
- sauce:
- 1/2 cup Worcestershire sauce
- 1/2 cup mayonnaise
- 1/2 cup yellow mustard
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons hot pepper sauce
Directions
- In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours.
- Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.
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