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Did you pick up some spare ribs at the farmer’s market this weekend? If not, you’ll wish you did. This easy recipe can be made indoors when the mood calls for BBQ, but the weather is disagreeable. Jennifer is a local farmer who sells a quality product at a reasonable price. Come see her and others (me, too!) every week at Good Local Markets in Dallas.
- 1 rack pork loin back ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon Turkish red pepper or paprika
- 1 tablespoon brown sugar
- ¼ to ½ cup barbecue sauce
- Mix together all the dry spices in a bowl.
- Rub spices into meat, coating all sides.
- Place meat in slow cooker and cook on low 6 hours, or on medium for 4 hours until ribs are tender. Alternatively, you can wrap in foil and bake in a low oven (325F) for between 2 and 2½ hours.
- Remove ribs from slow cooker when a knife inserted between the bones shows them to be tender.
- Preheat broiler on your oven and brush the ribs with barbecue sauce on all sides.
- Place ribs on a foil lined tray and broil for 5 minutes. Watch them carefully so they don't burn. BBQ sauce has a high sugar content and burns easily.