Cooking With Grandma Judy

Ingredients

• 1-2 racks baby back ribs (if using 2 racks, double the dry rub)
• 1 -2 bottles BBQ sauce (we use Sweet Baby Ray’s)

Dry Rub

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper

Directions

1. Combine all dry rub ingredients in a large bowl and mix well.
2. Remove the membrane from the back of the ribs. Pat them completely dry.
3. Massage the rub seasoning into the front and back of the ribs.
4. Brush the top with BBQ Sauce (don’t use all of the BBQ sauce)
5. Spray crock pot with cooking spray and place the ribs around the edges of the crock pot with the meat touching the sides.
6. Cover and cook on low for 8 hours, flipping half-way through. Ribs are done when the internal temperature is between 190-200 degrees. If you’d like to have a charred and caramelized sauce, you can finish the ribs in the oven or on a grill.
7. Finish them in the Oven:
   1. Preheat the oven to a low broil at 450 degrees.
   2. Carefully transfer them to a foil-lined baking sheet, bone side up. Brush generously with the BBQ sauce and cook the ribs for 5 minutes.
   3. Flip the ribs, brush with sauce, cook for 5 more minutes.
   4. Flip one more time, brush with sauce, cook for 5 minutes.
8. OR Finish them on the Grill:
   1. Heat a grill to medium heat, (about 350 degrees).
   2. Carefully transfer them to a foil-lined baking sheet, bone side down. Brush the tops generously with BBQ Sauce.
   3. Cook for 5 minutes, uncovered. Remove them and carefully flip. Brush with BBQ sauce and grill for 5 more minutes.
   4. Flip them one more time, brush with sauce, and grill for 5 more minutes.