Very rainy weekend in South Florida which means no BBQing for Memorial weekend. So instead I settled on some slow cooking Pork Spare ribs….
Started off with 6lbs of some lovely Pork St. Louis spare ribs which I patted dry and then drenched each one individually with the below dry rub:
- 1 cup of dark brown sugar
- 2 tsps of cumin
- 2 tsps of black pepper
- 1 1/2 tsps of ground ginger
- 1 1/2 tsps of garlic powder
- 2 tsps of salt
- 2 tsps of ground red pepper
- 2 tsps of oregano
Slice to large onions and once you have covered each rib with the rub, layer in a slow cooker/crockpot, and in between each layer place quite half the sliced onions and then top with the other half.
Top it all off with 1 1/2 bottles of Green Apple Cider – I used Woodchuck this time round – Woodchuck
If you would rather stay away from anything with alcohol content, you can use regular apple juice 🙂
Place lid on slow cooker/crockpot and set to slow cooking for 6 hrs.
For the final steps, I removed all the ribs from the slow cooker/crockpot, dipped them in BBQ sauce ( I used Sweet Baby Rays – Sweet’n’Spicy) but you can either make your own or use your favourite of course. This batch turned out nice and spicy and full of flavour.
And them baked them for 20 minutes in a 400 F deg oven. Whilst that was happening, I whipped up some mashed potatoes and there you go, Memorial Weekend dinner is ready ❤
Have a safe holiday everyone!