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Ingredients
- 1/4 c. Spicy Chili Rub see below
- 1/4 c. dark brown sugar
- 4 x racks baby back ribs (1 pound each)
- 1/4 c. favorite barbecue sauce">sauce or possibly sweet and sour sauce">sauce
- 1 Tbsp. grnd black pepper
- 1 Tbsp. grnd white pepper
- 2 tsp cayenne pepper
- 2 Tbsp. chili pwdr
- 2 Tbsp. grnd cumin
- 2 Tbsp. dark brown sugar
- 1 Tbsp. grnd oregano
- 4 Tbsp. paprika
- 2 Tbsp. salt
- 1 Tbsp. granulated sugar
Directions
- 1.Mix spicy blend and brown sugar; rub on ribs. Curl racks, meaty side out; stand upright on thick ends in 5-6-qt slow cooker.
- 2.Cover and cook on Low for 7-8 hrs, or possibly on High for 3 to 31/2 hrs, or possibly till meat is very tender.
- 3.Remove ribs to cutting board. Let rest for 5 min and brush with barbecue or possibly sweet and sour sauce. Serve.
- Serves 4-6.
- SPICY CHILI RUB: Mix and store in the refrigerator.
- Makes 1 c..
- Chosen as one of the best recipes of 1999 by the Baton Rouge Advocate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3716mg | 155% |
| Potassium 419mg | 12% |
| Total Carbs 39.33g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 28.42g | 19% |
| Protein 2.58g | 4% |
