Crock-Pot Ribs

Ribs are easy to cook in a crock-pot, but a lot of people make the mistake of letting them get mushy. This recipe shows you how to make your ribs fall-off-the-bone tender while keeping a glaze on the surface.

• Ready In: 21 hrs
• Serves: 12

Ingredients

• 1⁄2 teaspoon black pepper, coarsely ground
• 1⁄2 teaspoon cayenne pepper
• 1  teaspoon ground cumin
• 1⁄4 cup brown sugar
• 1  tablespoon paprika
• 1  teaspoon kosher salt
• 4  lbs  baby back ribs
• 8  slices bacon (optional)
• 8  ounces barbecue sauce

Directions

1. Combine rub ingredients, mixing thoroughly.
2. Rub on all sides of ribs.
3. Wrap ribs in plastic wrap several times and place in refrigerator overnight.
4. Cut ribs into sections of 2-3 ribs.
5. Brush the meaty side of each rib section with barbecue sauce.
6. Arrange ribs on their sides in crock-pot. Place a layer of 4 bacon strips between the bottom layer of ribs and the top layer. Place the remaining bacon strips over the top. The goal is to not cover the meaty part of the ribs with the bacon, but instead to impart the bacon flavor into the ribs.
7. Cover; cook on low for 9 hours.
8. Remove ribs from crockpot and drain the juices.
9. Preheat oven to 450 degrees.
10. Place the ribs on cooking sheets and reapply a layer of barbecue sauce to the ribs.
11. Cook ribs in oven for 3-5 minutes to get a glaze on the surface.
12. Remove ribs from oven and serve, or place back in crockpot to keep warm.