What's Cooking? Game Ready Ribs

Maybe it is because Matt messaged me when it was -35 degrees out for this recipe. Maybe, it is because the game is at 7:00 PM on Friday and I am going to want to do as little as possible when I get home from work on Friday. Who knows the real reason I picked this rib recipe, but crockpot cooking seemed like good idea and ribs are always great!

Ribs – Dry Rub

• 2 Part Black Pepper
• 1 Part Smoked Paprika
• 1 Part Granulated Garlic
• 1 Part Onion Powder
• 1 Part Brown Sugar
• ½ Part cayenne pepper
• ½ Part Dry Mustard

The recipe is in “parts”, for scaling. Should you be doing 2 racks of ribs. I would suggest 2tbs for each part. Should you be getting a smoker out and going full bore, scale it up to cups or quarts. Should you want to make more, keep it in a dry place, in a sealed container with a slice of bread in the container.

Crock Pot Ribs Recipe

• 2 rack baby back ribs (3-4lbs)
• 1 Onion
• 4 cloves garlic
• ½ cup water (You could also use chicken, beef or pork stock)
• ½ C BBQ Sauce of your Choosing
• Extra Sprinkle of Brown Sugar
• Siracha

Alright let us make them ribs:

1) Remove silver membrane from the back of the ribs. (Pro Tip: Grab a spoon, peel the membrane back along one of the rib bones then peel it with a paper towel.) Rub the front and back of the ribs with spice mixture from above.

3) Place onion, garlic, ribs and water (or stock) into slow cooker. Make sure water is covering enough of the area. This will vary based on your slow cooker volume. Typically, the ribs should be covered at least halfway.

4) Cook ribs on low for 8 hours or until fork tender. (Drop them in at 7:30 am as you leave for work, and come back to a meal almost ready).

5) Turn the broiler on when you get home. Check your ribs, they should be fork tender. My favorite visual for this is when the bone is just sneaking its head out.

6) Pull your ribs out of the crockpot and place on a sheet pan. You are going to sprinkle sugar on the ribs, and get bonus points, if you do it like “Salt Bae”. Then take your siracha and write SDSU across the ribs in large letters. Spicier variants include writing SOUTH DAKOTA STATE UNIVERSITY or less spicy would be just a line. Then top with your favorite bbq sauce.

7) Place in the oven for 3-5 minutes to create caramelization and browning.

Fun alternatives:

Insta Pot – At high pressure for 23 minutes

Smoking – Smoke at 235 for 5-6 hours, pull when tender and complete step 6 wrap in foil and return to smoker until ready to eat. Turn temp down to 145.  Jackrabbit Illustrated recommends using a Grilla Grills smoker.  

Microwave – Do not even think about it.

Sous Vide – Steps 1 – 3 – Cook for 72 hours at 185, or Cook for 24 hours 152, or Cook 165 for 8 hours. Finish, steps 5, 6, and 7.

Go Jacks and Block That Kick!

Tim

*Tim is an instructor at the Culinary Academy of South Dakota and proud Jackrabbit alum.