While we are HUGE fans of smoking and grilling our summer meats, some times you need to free up your time to get other summer stuff done. While we love firing up the smoker, we also get busy with keeping our bees happy and health through the long summer months. We've been experimenting using our favorite slow cooker to make some great ribs and pulled pork. Using a slow cooker guarantees a fall-off-the-bone result without having to labor over a hot grill or smoker for hours. You can even cook the ribs a day in advance, store them in the fridge, and flash them on the grill or in the oven before serving.
We've included an easy spice rub for these ribs and of course... use our wildly popular Waterford Bee Company Honey BBQ sauce. Made with honey from our bees!
1 (3-pound) rack baby back ribs
Waterford Bee Co. Honey BBQ Sauce
Waterford Bee Co. Jalapeno Honey Mustard (4 tablespoons)
For the rub
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
For the slow cooker
1/4 cup apple cider vinegar
1/2 cup water
Into the slow cooker, pour the water and vinegar.
In a small bowl, mix the brown sugar, salt, paprika, chili powder, black pepper, and cayenne.
Pat the ribs dry. Arrange them meat side down and remove the thin transparent membrane on the back of the bones. Lightly coat the ribs with Jalapeno Honey Mustard, this will help your rub stick to the ribs. Sprinkle the spice rub evenly on both sides of the ribs and, well, rub!
Roll the ribs into a big coil and place in the slow cooker, meat side facing out. Cover and cook for 3 1/2 hours on High or 7 hours on Low.
When the ribs are finished cooking, carefully remove the rack of ribs to a foil-lined sheet tray.
If finishing on the grill, preheat the grill. Once the grill is hot, grill the ribs, meat side up. Pour one-third of the Honey BBQ sauce over the ribs and close the lid of the grill. Grill for 5 minutes. Baste the ribs with more sauce, cover, and continue to grill for another 5 minutes. Cut the ribs into 4 to 6 slabs and serve with the remaining sauce.