Baby Back Pork Ribs

My friend Ray hails from Kansas City, where you can find many places that sell very good baby back ribs. He smokes them all day long in a smoker and they come out so tender that the meat falls off the bone, and that undeniable smoky flavor with just the right barbeque sauce makes my mouth water.

Since I work so many hours per week, I don’t have the luxury of spending an entire day tending to ribs in a smoker, so I tried to find a good recipe that I could make in my kitchen. The first recipe I tried was a flop, and the ribs were not tender. Then I found this recipe, and it does make really good pork baby back ribs with very little fuss.

3 lbs. baby back pork ribs, trimmed
1/2 c. water
1 medium onion, sliced into thin rings
3 or more tsp. minced garlic (I use the minced garlic in the jar)
Your favorite barbeque sauce

Be sure to trim all the membrane off the back of the ribs before you cut them into large pieces to fit in a crockpot; salt and pepper them to taste. Add the water to the bottom of the crockpot, then place a piece of ribs, topped with several tsp. of minced garlic and slices of onion, into the pot. Keep layering ribs, garlic, onion slices until all the ribs are in the crockpot. Cook on High for 4 hours. Remove the ribs, scrape off the garlic and onion, coat with your favorite barbeque sauce, and transfer them to a baking sheet lined with foil. Bake 10 to 15 minutes at 375 degrees.

If you want to make a good pork gravy, save the drippings from the crockpot and add the onion and garlic back into it, whisk in a few T. of a cornstarch and water mix, and you’ll have some good pork gravy for another meal.

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