Ingredients
Scale
- 1 slab of ribs
- 1 tablespoon dry mustard powder
- 1 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 2 cups ketchup
- 1 cup water
- 1/4 cup apple cider vinegar
- 8 tablespoons brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon dry mustard
- 2 teaspoon creole seasonings or seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon molasses
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Worcestershire sauce
- pinch of cayenne pepper
Instructions
- To prepare barbeque sauce, mix all ingredients well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Cool, refrigerate until ready to use.
- Rinse ribs and pat dry, flip ribs over and remove membrane that is on the back side of the ribs, it’s the white thin film on the ribs, use a butter knife to get under the skin, then pull the membrane off, discard.
- Mix seasoning blend together, coat ribs with olive oil on both sides and rub in seasoning blend on both side. Place ribs in the refrigerator covered and marinate overnight.
- Remove ribs from the refrigerator, cover with half the barbeque sauce, cook in the slow cooker on low for 6 hours.
- Preheat oven to broil.
- Place ribs on an oven proof pan, discard slow cooker juices, baste with remaining barbeque sauce and broil for about 7-10 minutes until a nice crust forms on top of the ribs. Slice ribs and serve.
Nutrition
- Serving Size: 4