Crock Pot Barbecue Baby Back Pork Ribs

I don’t care how you cook up ribs – slow smoked; boiled before grilling, slow baked and finished over a nice charcoal or wood fire, or in this case slow cooked in a crock pot, the ribs MUST be trimmed. Most of the packages of ribs have already been trimmed of excess fat, the skirt steak removed and they look like they are ready to cook. Look again, on the back side (bony side) and you will see that shiny silver membrane. That has got to go. No two ways about it.

There’s debate in the barbecue world about whether this is even worth doing: Some people say the membrane inhibits smoke penetration, but not by much – if at all. The biggest advantage of removing it comes down to creating a better eating experience. Once cooked, the membrane can become papery, and while totally edible, texture isn’t very pleasing. What is the point of eating if the experience is unpleasant?

I used to dread this part of trimming ribs. It was the most difficult part of the process. And generally speaking, I was gouging the meat, making a complete mess of the back side of my ribs. That is until I learned a little trick recently that made it so easy. Slip a sharp knife under the membrane right about in the center of the rack of ribs. Carefully cut along, giving a little “lift” in either direction. This is your starting point and you need to only work the “magic” half way in one direction, then half way in the other. Basically, cutting the work into manageable pieced. Work your fingers under the membrane, lifting and moving until you have something to take hold of. Now, with a paper towel to help grip the slippery membrane, lift and pull from the center “slice” to the end. It should come off in one large piece. Repeat again in the opposite direction. There you go, nicely trimmed ribs ready for whatever cooking method you have in mind.

Let’s get this Crock Pot going . . . The finished ribs will be falling clean off the bone!

Crock Pot Barbecue Baby Back Pork Ribs
2 slabs of baby back pork ribs
salt to taste
pepper to taste
1 Large Sweet onion
2 apples – Red Delicious or other sweet apple
1 jar Barbecue sauce

Slice each slab of ribs in half, season with salt and pepper. Set aside until ready to cook.

Slice the onion and the apples into large chunks. Lay a few chunks of onion and apple in the bottom of the crock pot. Place a slap of ribs over onion-apple layer. Pour a little barbecue sauce over ribs.

Place a second layer of onion-apple over ribs, a second slab of ribs on top with a little barbecue sauce.

Repeat the layering process until all the ribs are in the pot, and finish with a layer of onion-apple and barbecue sauce.

Set cooker to low heat and let cook for 8 to 10 hours.

Serve with Northern-Style Sweet Corn Bread.

Spice Rub Baby Back Ribs with Golden Eagle Barbecue Sauce

Here it is the beginning of April, and the weather is great in the central valley. Beautiful sunshine, perfect for getting outdoors – hiking, drives in the country and best of all backyard barbecues. Hubby had been eyeing the country ribs for a while, waiting for the rains to subside and the days to warm. Guess everyone else in the neighborhood had the same longing because when we finally decided to pick up a few pounds of meaty country ribs, the pickings were slim. However, the pork baby backs were looking pretty good. Switching gears just a bit, we picked up a couple of nice racks.

To get baby backs that are tender requires a little work. The ribs need to be trimmed, the silver membrane on the back side of the ribs must be removed and the ribs themselves need to be slow-cooked. While “pros” will accomplish this in a good smoker, slow-smoking the ribs over indirect heat with careful attention to prevent the meat from drying out, this isn’t always practical for the average home-cook. I use an oven, a dry spice rub and a pan of water with liquid smoke to accomplish this task, finishing the ribs off on the grill for that true barbecue finish. The results are tender ribs with lots of flavor that are moist and delicious. The pan of water in the oven creates smokey steam to help prevent the ribs from drying out while they slow-cook in the oven.

Earlier, I shared this same basic recipe made with sugar rather than brown sugar, cooked entirely on the grill using both a direct and indirect fire method (Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub). Today’s recipe is done in two stages, utilizing the over and thereby requiring less tending. As an added bonus, I’ve included the recipe for our family’s Golden Eagle Barbecue Sauce.

Spice Rub Baby Back Ribs with Golden Eagle Barbecue Sauce
Spice Rub Ribs
2 Teaspoons White Pepper
1 Tablespoon Sea Salt
2 Tablespoons Smoked Paprika
1 Tablespoon Onion Powder
1 Teaspoon Chili Powder
1 Teaspoon Ancho Powder
1/2 Teaspoon Cayenne Powder
2 Teaspoons Mustard Powder
2 Teaspoons Garlic Powder
2 Tablespoons Brown Sugar
2 Full Racks Baby Back Ribs

Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.

Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.  Repeat with second rack of ribs.

Cut each rack of ribs in half. Lay halves side by side on two pieces of foil. Rub ribs well with spice rub. Seal each pouch tightly and place on a baking sheet.

Let ribs sit on counter for about 30-45 minutes.

OVEN METHOD
2 cups water in a casserole dish
2 tablespoons liquid smoke

Adjust oven racks, one rack in the middle, second rack just below first rack. Place dish with water and liquid smoke on lower rack. Heat over to 325 degrees.

Place ribs in oven on middle rack. Let roast in over for about 2 hours. While ribs slow-cook in oven, make barbecue sauce.

GRILL FINISH: During last 30 minutes of cooking time, build a nice fire in grill. When grill is ready, remove the ribs from the oven, remove from foil pouches. Transfer ribs to grill, place them meaty-side up and brush them with some of the sauce. Close the grill and cook ribs for 5 minutes. Flip and brush the ribs and grill another 5 minutes. Continue to grill, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through, for a total grilling time of 20 minutes.

Transfer ribs to cutting board. Split each half in half again for ease in serving and eating. Stack ribs on a serving platter, with additional barbecue sauce.

 

Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz) – see footnote
3 Tablespoon Dry Mustard
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke

To make barbecue sauce, combine all ingredients in a heavy sauce pan. Stir and bring to a boil.

Reduce heat, cover and simmer 10 minutes. Remove from heat, let “steep” until ready to use – the longer the better. Refrigerate any unused sauce. (The empty Ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).

Note: For whatever reason, Hunt’s Ketchup is the only brand that works well with this sauce. Apparently “Ketchup is Ketchup” isn’t an accurate statement when it comes to this recipe because when other brands have been used, the results were less than desirable. There’s something about the base in Hunt’s Ketchup that works well with the other ingredients to create the famous Golden Eagle sauce. (For more details; see Golden Eagle Barbecue Sauce, for full story behind this old family recipe see Country Ribs with Golden Eagle Barbecue Sauce).

Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub

Hubby’s been anxious to get outside and grill. I can tell because he lingers at the meat counter, inspecting the thick boneless country ribs, tri-tip and baby-back ribs. In my opinion, it’s still too early to think backyard barbecue. The weather is too unpredictable. Rain in the forecast that never materializes or the promise of warm afternoons that turn out to be cold. It’s nearly impossible to plan ahead and shop accordingly. On cold, dreary days we stick close to home. When the sun does break through, it’s out and about, with little time for backyard cooking unless it’s quick – like burgers and dogs. If grilling requires attention, such as a good smoke, that’s reserved for summertime when you aren’t heading up to the hills to escape “cabin fever”. Still, we are thinking ahead and wetting the appetite for that great grilling season that will soon be upon us.

Have you ever watched any of the Grill Master cooking shows? Now those people have patience – rubbing for days, smoking for days – slow cooking as a fine art. But then, these people compete. Hubby is my Master Chef on our backyard grill. He’s a great amateur cook and that’s just fine. After all, I’m no professional chef. Neither of us have any training beyond trial and error. We know what we like, and that’s fine by us. It’s one thing to work in the industry, it’s a whole different world that requires skills, speed and refined technique that isn’t part of the home cook’s bag of tricks. Don’t get me wrong – I love learning new ways to do things. New recipes, new approaches – it’s all great. I just don’t have the desire to make a career out of cooking – at least not now. My hat is off to those who are that brave – earning a living while doing something you feel passionate about is awesome.

Wow, not sure where I wandered off to . . . back to the recipe at hand. When we make Country Ribs with Golden Eagle Barbecue Sauce, it’s a two-step cooking process. I slow cook the ribs in the oven until super tender, then finish them off on the grill. For smoked ribs, it’s the same approach only in reverse. The ribs are seared, slow smoked and finished in the oven. This technique may be completely wrong. All I know is that the ribs are wonderful and we love them.

Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub
3 tablespoon coarsely ground black pepper
2 tablespoons salt
1 Tablespoon Onion Powder
1 Tablespoon Sugar
1 Teaspoon Chili Powder
1 Teaspoon Ancho Powder
1/2 Teaspoon Chipotle Spice
1/2 Teaspoon Cayenne Powder
2 Teaspoons Mustard Powder
2 Teaspoons Garlic Powder
3-4 lbs Baby-Back Pork Ribs

Day Before: Mix ingredients for dry rub, set aside. Trim excess fat from ribs and remove thin layer of skin (that silver membrane) from the back of the ribs. Lightly brush meat with a little olive oil (this helps rub “cling” to meat). Generously coat meat with rub, then rub into meat. Wrap in plastic wrap and place in refrigerator for several hours or over night for best flavor.

Day Of: Soak about 4-6 cups of wood chips for about an hour in water. This will create a nice slow smoke for the barbecue. While wood is soaking, remove ribs from the refrigerator and allow to come to room temperature.

Fill chimney with charcoal, mixing a little dry wood chips into the coals. When chimney is ready, build an indirect fire to one side of the grill. Drain wood chips. Place about 2 cups of chips on a piece of foil large enough to make a well-sealed packet. Cut a few slits into the packet to allow smoke to escape. Make a second packet with remaining wood chips. Set aside until ready to use.

Make sure the grill grate is clean and lightly oiled. Place 1 packet of chips on top of coals. Close lid, allow grill to get nice and hot and the smoke to begin to build. (Make sure vents are open so the fire can breath).

Place ribs on rack over hot coals to sear outside, about 3-5 minutes per side. Transfer to opposite side of grill for indirect cooking. Close lid, adjust vents so that the rich smoke circulates and let the ribs smoke for about an hour or so, check periodically to make sure grill continues to smoke. Remove ribs from rack, remove rack and wood chip packet. If necessary, add a little more coal to the fire. Place second packet on coals, return rack and ribs. Continue to smoke for an additional hour.

Heat oven to about 325-degrees. Remove ribs from grill. Place on a rack over a shallow pan of water (if desires, a splash of liquid smoke may be added to the water for extra flavor). Seal well with foil and place into the oven to “steam” tender for about 20 more minutes.

For some down-home country eating, serve with fried taters and grilled corn on the cob or good ol’ Texas beans. Ribs also go well with Southern Style Cornbread.

Country Ribs with Golden Eagle Barbecue Sauce

Outside of Wisconsin Rapids, Wisconsin stood the Golden Eagle Tavern. The bar itself was small, with living quarters on one side and a separate building on the other side that made and sold the most amazing barbecue sandwiches. The location was perfect – right along the highway between Wisconsin Rapids and Steven’s Point. On any given day, travelers along the picturesque wooded state route would pull off the road and mosey on up to the rustic log establishment to order some of the best barbecue around. What set the Golden Eagle Tavern and Grill apart was their barbecue sauce. It was different, tangy with a peppery taste. The longer the sauce was allowed stewed, the more intense the flavor became. Without question, the Golden Eagle Barbecue Sauce was the key to the success and popularity of the Golden Eagle Tavern and Grill.

At least as far back as 1950s, (I’ve heard tell it might have been as far back as 1930s or 40s) The Golden Eagle Tavern and Grill was owned and operated by Joe and Nelda Goodwin. Joe and Nelda weren’t a young couple venturing into the restaurant business who suddenly struck gold. By the mid to late 1950s, when the Golden Eagle Tavern and Grill became popular among locals and travelers alike, the Goodwins had a few years under their belts. Joe Goodwin was born in 1888, his wife, Nelda, in 1901. They were married in 1928, and sometime thereafter the Golden Eagle open its doors. It’s unclear if Joe or Nelda developed the recipe for Golden Eagle Barbecue Sauce, or if it was a collaborated effort. Joe passed on in 1970, and sometime after that, Nelda decided to hang up her apron (she tended bar as well) and sold the joint. When the restaurant was sold, the recipe was part of the packaged deal. Eventually the original buildings were bulldozed over and an old favorite was forever gone, lost in the march of progress. Today another bar and grill sits on the lot, a bit further back from the road and much larger. Yet the Golden Eagle Barbecue sauce has managed to survive.

Nelda Goodwin was my husband’s grandfather’s sister. When my husband’s grandmother passed away, we went to Wisconsin to help sort through her belongings. In a box on a scrap of paper that was yellowed by age was a hand-written recipe for Golden Eagle Barbecue Sauce. I don’t know if Nelda herself wrote it down more than fifty years prior for her sister-in-law, but there it was all the same, in its original glory.  My husband remembers the sandwiches as thin slices of smoked beef smothered in this amazing sauce. I use it to make Country Ribs. We also use the sauce on chicken, pulled-pork and even burgers. The recipe will make more sauce than you can use in a single sitting, and it stores well in the fridge. By the time you get to those last few drops, the intensity of the flavors is incredible!

So for this post, you’re getting two recipes – some of the best, moist country ribs around and a sauce that has endless possibilities. When we do up the ribs, I like to serve them will country-style fried potatoes and grilled corn on the cob.

Some people “boil” their ribs for a while to help in the cooking process. I like to slow-cook the ribs in a warm oven over a pan of seasoned water, then finish them off on the grill. It’s braising – only in reverse. This method results in a country rib that is fork-tender with flavors that have penetrated the meat completely.

COUNTRY STYLE PORK RIBS WITH GOLDEN EAGLE BARBECUE SAUCE
Ingredients Ribs:
4-6 lbs Boneless Country Pork Ribs, trimmed
2 Cups Water
1 Onion, cut into large chunks
3-4 Garlic Cloves, minced or pressed
1-2 Tablespoon Liquid Smoke

Preheat oven to 300-degrees.

In the bottom of a broiler pan, add water, onion and liquid smoke. Rub minced garlic into meat.

Lightly brush ribs with barbecue sauce. Let sit for 15 minutes to soak in the sauce. Place on top of broiler pan, cover tightly with foil cook in the oven 1-2 hours or until meat is tender but not falling apart.

Increase oven to 325-degrees and cook an additional 15 minutes. Keep a watchful eye on the ribs at this point. You want it to be tender but still intact, otherwise it will fall apart when finished off on the grill.

Ingredients: Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz) – see footnote
3 Tablespoon Dry Mustard
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke

To make barbecue sauce, combine all ingredients in a heavy sauce pan. Stir and bring to a boil. Reduce heat, cover and simmer 10 minutes. Remove from heat, let “steep” until ready to use – the longer the better. Refrigerate any unused sauce. (The empty Ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).

To Finish off Ribs: Build a nice bed of coals in the barbecue. Transfer meat to a clean barbecue grate that has been wiped with vegetable oil to prevent sticking. Sear ribs 3-5 minutes, turn and sear other side. Mop heavily with Golden Eagle Barbecue Sauce during final grilling.

Note: For whatever reason, Hunt’s Ketchup is the only brand that works well with this sauce. Apparently “Ketchup is Ketchup” isn’t an accurate statement when it comes to this recipe because when other brands have been used, the results were less than desirable.  There’s something about the base in Hunt’s Ketchup that works well with the other ingredients to create the famous Golden Eagle sauce. On the handwritten paper “Hunt’s” was underlined, further emphasizing the importance of a particular brand of ketchup.