Special equipment needed: Crock-Pot® 6-Quart Express Crock Multi-Cooker
2 lbs.pork spareribs, pat dry
1/3cuplight brown sugar
2 teaspoons each:paprika, chili powder, garlic + onion powder, kosher salt + black pepper
In a small bowl, mix brown sugar and spices. Cut ribs into 2-3 sections and place in a large bowl. Pat spice mixture all over ribs, coating evenly. Cover and refrigerate for at least 4 hours, or up to 2 days.
When ready to cook, place ribs inside Crock-Pot® 6-Quart Express Crock Multi-Cooker.
Adjust pressure to high and twist cover to lock. Set time for 20 minutes. Turn cooker off after time is up.
Preheat oven broiler to High. Using tongs, transfer cooked ribs, bone side up, to a baking sheet lined with foil. Brush with barbecue sauce and broil for 3-5 minutes, until sauce is bubbling.
Remove from oven and place on a large cutting board. Slice ribs along the bone and serve.
Disclosure: This recipe was created in partnership with the Crock-Pot® brand. All opinions are my own.
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