{"id":41,"date":"2017-10-08T14:59:51","date_gmt":"2017-10-08T14:59:51","guid":{"rendered":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/crockpot-ribs\/"},"modified":"2017-10-08T14:59:51","modified_gmt":"2017-10-08T14:59:51","slug":"crockpot-ribs","status":"publish","type":"post","link":"http:\/\/sofadog.net\/recipes\/index.php\/2017\/10\/08\/crockpot-ribs\/","title":{"rendered":"Crockpot Ribs"},"content":{"rendered":"

\"Crockpot<\/p>\n

Adapted from Good Eats<\/a>.<\/p>\n

2 whole slabs pork baby back ribs <\/p>\n

Dry Rub:
\n8 tablespoons light brown sugar, tightly packed (3.75 oz)
\n1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
\n1 tablespoon chili powder
\n1\/2 teaspoon ground black pepper
\n1\/2 teaspoon cayenne pepper
\n1\/2 teaspoon Old Bay Seasoning
\n1\/2 teaspoon rubbed thyme
\n1\/2 teaspoon onion powder <\/p>\n

Braising Liquid:
\n12 oz. beer or wine
\n2 tablespoons white wine vinegar
\n2 tablespoons Worcestershire sauce
\n1 tablespoon honey
\n2 cloves garlic, chopped <\/p>\n

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. <\/p>\n

Place the ribs and liquid in a crockpot and cook on high for six hours.<\/p>\n

Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. <\/p>\n

*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.<\/p>\n","protected":false},"excerpt":{"rendered":"

Adapted from Good Eats. 2 whole slabs pork baby back ribs Dry Rub: 8 tablespoons light brown sugar, tightly packed (3.75 oz) 1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces) 1 tablespoon chili powder 1\/2 teaspoon ground black pepper 1\/2 teaspoon cayenne pepper 1\/2 … <\/p>\n

Continue reading “Crockpot Ribs”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-entrees"],"_links":{"self":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/comments?post=41"}],"version-history":[{"count":0,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/posts\/41\/revisions"}],"wp:attachment":[{"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/media?parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/categories?post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sofadog.net\/recipes\/index.php\/wp-json\/wp\/v2\/tags?post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}