This recipe can be made with baby back or standard pork ribs.
- 1 slab baby back pork ribs
- Rib Rub, divided
- 1/2 cup pineapple juice
- 2 teaspoons rice vinegar
- 1 teaspoon minced garlic
- Fancy Barbecue Sauce
- Wash slab, and pat dry with paper towels. Remove thin membrane from back of ribs by cutting into it with a knife and after that pulling it off. Reserve 1/2 Tbsp. Rib Rub; place a dash on both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill in the refrigerator 8 to 12 hours.
- Blend together pineapple juice, next 2 ingredients, and saved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Slice slab in half, and stack parts in slow cooker. Cover and cook on high heat for 60 minutes. Lower the heat to low, and cook 4 to 5 hours.
- Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined pan. Brush both sides of ribs with barbecue sauce. Cook ribs 2 to 3 minutes on every side or until caramelized.