Saturday, March 8, 2014
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Crock Pot Baby Back Ribs with Simple Chili Bourbon Honey Sauce
Crock Pot Baby Back Ribs with Simple Chili Bourbon Honey Sauce
I have tried baby back ribs almost every way possible including cooking them entirely in the crock pot, wrapped in a foil packet in the oven, low and slow on the grill and every combination of the preparations possible. I have yet to decide which way is the best. I think it just depends on the type of ribs you are trying to achieve on that particular day. The crock pot is obviously the easiest method - you just put them in the crock pot, turn it on and let them cook for 6-8 hours in sauce. Tasty, but a little mit mushy if they cook too long and but they certainly are fall right off the bone tender. Completely wrapping the ribs in foil packet and slowly roasting them in the oven works well too. The result is a very tender rib with a little more bite to it than the crock pot version and you can caramelize the sauce on the rib by giving a zap under the broiler right at the end. The grill works great, but if you are using a gas grill, this method uses quite a bit of propane. You also can not wander too far as one grease flair up could turn your potentially juicy succulent ribs into a pile of ash. If it all works perfectly, the results are by far the best. Since no one, at least in this part of the country, is grilling their ribs outside Ill save the details for entry on grilling ribs during the warmer months so stay tuned.
The ribs from last night were partially cooked in the crock pot and partially in the oven. This, however, was purely accidental. I set the crockpot around 1:30 in the afternoon and left to run some errands. While I was out, the electricity apparently went out around 3:30 and the crock pot did not turn itself back on while the electricity was restored. Not to worry. When I arrive back home around 5:00, I immediately placed the ribs on a baking sheet and put them in a 325 degree oven for the next 2 hours. I turned the oven temperature up to 425 degrees sauced the ribs and allowed them to cook for another 15 minutes. They were fantastic! Not nearly as "fall off the boneish" as they would have been had they cooked entirely in the crock pot, but still very tender and with just a bit of bite. I actually prefer a little bit of resistance when biting into a rib. There is something a litte off putting when the meat just falls away from the bone with no effort. Maybe thats just me.
I did not make a homemade BBQ sauce this time. I formulated a concoction of Sweet Baby Rays BBQ sauce with a spoonful or two of Asian Garlic Chili sauce, a splash of Bourbon and a squeeze of honey. The perfect amount of sweet sticky heat to accompany these easy and delicious BBQ ribs.
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