Beasty BBQ Baby Back Ribs

You can never have too many main course recipes, so give Beasty BBQ Baby Back Ribs a try. This recipe makes 2 servings with 396 calories, 31g of protein, and 25g of fat each. For $2.14 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 474 people were glad they tried this recipe. It is brought to you by Civilized Caveman Cooking. If you have onion powder, cayenne, garlic powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 10 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 89%, this dish is excellent. If you like this recipe, you might also like recipes such as BBQ Baby Back Ribs, Orange BBQ Baby Back Ribs, and Bourbon BBQ Baby Back Ribs.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 rack of baby back pork ribs

batch of beasty bbq sauce

1 tbsp black pepper

1 tsp cayenne

1 tbsp garlic powder

1 tbsp onion powder

1/4 cup paprika

1 tbsp salt

Equipment:

mixing bowl

slow cooker

plastic wrap

pastry brush

pot

Cooking instruction summary:

Combine all of your spices together in a mixing bowl and mix wellCut your ribs into sizes that are manageable in your crock pot, I have the crock pot listed above and only have to cut them in half so I had two rib slabsIf you have the silver lining on the ribs remove it before applying your rubApply your dry rub generously to your ribs and tightly wrap in plastic wrap and place in refrigerator for at least an hour but feel free to leave it for a couple of days to absorb all that flavorPlace your ribs bone side down in the crockpot stacked on top of each other and place 1/8 Cup water in the bottom to get the cooking process startedSet your crock-pot on low and cook for 8 hoursIf you are around, every hour or so rotate your ribs so that they continue to self baste each other with one on top of the otherAround hour 7 or 8, using a basting brush generously lather on the Beasty BBQ sauce and leaving the ribs in the pot for however long it takes to warm the sauce upEnjoy

 

Step by step:


1. Combine all of your spices together in a mixing bowl and mix well

2. Cut your ribs into sizes that are manageable in your crock pot, I have the crock pot listed above and only have to cut them in half so I had two rib slabs

3. If you have the silver lining on the ribs remove it before applying your rub

4. Apply your dry rub generously to your ribs and tightly wrap in plastic wrap and place in refrigerator for at least an hour but feel free to leave it for a couple of days to absorb all that flavor

5. Place your ribs bone side down in the crockpot stacked on top of each other and place 1/8 Cup water in the bottom to get the cooking process started

6. Set your crock-pot on low and cook for 8 hours

7. If you are around, every hour or so rotate your ribs so that they continue to self baste each other with one on top of the other

8. Around hour 7 or 8, using a basting brush generously lather on the Beasty BBQ sauce and leaving the ribs in the pot for however long it takes to warm the sauce upEnjoy


Nutrition Information:

Quickview
395k Calories
30g Protein
25g Total Fat
16g Carbs
23% Health Score
Limit These
Calories
395k
20%

Fat
25g
39%

  Saturated Fat
8g
54%

Carbohydrates
16g
5%

  Sugar
2g
2%

Cholesterol
97mg
33%

Sodium
3637mg
158%

Get Enough Of These
Protein
30g
61%

Vitamin A
7073IU
141%

Selenium
46µg
66%

Vitamin B3
11mg
56%

Vitamin B6
1mg
51%

Vitamin B1
0.74mg
49%

Vitamin B2
0.62mg
37%

Manganese
0.73mg
36%

Vitamin E
4mg
31%

Zinc
4mg
30%

Phosphorus
299mg
30%

Fiber
6g
27%

Iron
4mg
26%

Potassium
810mg
23%

Vitamin B5
1mg
16%

Copper
0.32mg
16%

Vitamin K
16µg
16%

Magnesium
61mg
15%

Vitamin B12
0.79µg
13%

Calcium
109mg
11%

Vitamin D
1µg
10%

Folate
12µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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