How do you like your ribs? Wet? Dry? Memphis BBQ sauce or North Carolina? Let me ask you then, why? Why are ribs always barbecued and slathered with sauce or a dry rub? See that box surrounding you, yeah, “Hi!” I’m over here, outside of the box you’ve painted yourself in when it comes to ribs.
These ribs don’t have any sauce slathered on them. Yes, there’s a ‘rub’…but there is absolutely no “BBQ” involved. There isn’t even cooking vessel called “BBQ” involved! Now, hear me out – I have not gone bat-crazy. There are only 5 ingredients and, as you might know, ribs need to be cooked slowly. Very slowly in order for the full flavor to come out. For this recipe, a crock pot is used. Yep, a crock pot.
I’ve been making these ribs for a while now, and I don’t even remember where I got the recipe. But lately, I’ve been hearing and actually seeing things on the internet that this is a recipe from John McCain. I can neither confirm or deny this information, but there just seems to be A LOT of it out there that it indeed did come from him. So, giving credit where credit is due….you get the picture.
Tomorrow is Father’s Day so why not surprise Dad by throwing these together in the morning and forget about it until the late afternoon or early evening? I’m sure he’ll enjoy it along with the socks and tie (or wallet) you have for him to show your appreciation. Watch him stuff his face with these ribs and absent-mindedly lick his fingers because that’s what he’ll be doing. You will too – make these and you’ll understand…and be outside the rib box.
- 4 lbs. beef or pork ribs
- 2 Tbs. garlic powder
- 2 Tbs. Kosher salt
- 2 Tbs. black pepper
- juice of 3 lemons
- Preheat oven to 300 degrees.
- Cut ribs into sections to fit your cooker.
- In a small bowl, combine the garlic powder, salt and pepper. Rub ribs with dry mixture, covering all sides.
- Place on baking sheet and place in oven for 1 hour, turning every 15 minutes.
- Take pre-cooked ribs out, being careful not to spill hot juices, and place ribs in crock pot. Sprinkle any remaining rub over ribs. Squeeze lemons to extract juice and pour over ribs. No seeds.
- Cover and cook on low 7 - 10 hours; slow and low is key.