4lbs. baby back pork ribscut into twos * can use only one rack if making for a smaller group., about 2 racks
1tspsmoked sea saltor regular sea salt (where to buy smoked sea salt)
½tspsmoked paprika & 1/2 tsp garlic powder
Killer Barbecue Sauce Recipe:
2cupstomato sauce or puree(make sure tomato is the only ingredient)
1tbspapple cider vinegar
1tbspnatural hickory liquid smokeI used this one (contains only smoke)
1tbspgf worcestershire sauceor for paleo use 1 tbsp coconut aminos
3tbspcoconut sugarfor paleo version, or for low carb use 3 tbsp (erythritol), I used this one.
1 ½tspgarlic powder
2tbspbutteror can use coconut oil for dairy free
1tbsp*For a mild spicy kickcan add an optional 1 red pepper sauce
Cut with a sharp knife the ribs into twos (to fit in the crock pot better).
Set oven broiler on low, and line a large baking dish or 2 medium sized ones with tin foil or parchment paper. Place ribs in baking dish and sprinkle with garlic powder, salt and paprika.
Broil Ribs in oven for about 12 to 15 minutes, just long enough to sear or lightly brown the outside of ribs. While ribs are broiling, start making the barbecue sauce.
Heat a small sauce pan over medium low heat, and add all the barbecue sauce ingredients to the sauce pan. Stir sauce in pan and continue melting and mixing until combined. Remove from heat. Reserve a 1/3 cup sauce for later (used after ribs are fully cooked). Set both sauce and reserved sauce aside.
Remove ribs from oven and let cool a little.
Plug in crock pot and set temperature to high or low (depending on time preference). Spoon a couple tbsps of barbecue sauce over bottom of crock pot.
Use tongs to place and layer some of the ribs on top of sauce layer in the crock pot. Spoon a little of the barbecue sauce over the top of ribs, then add another layer of ribs and top with a little sauce. Repeat until all ribs are in the crock pot.
Cover crock pot and cook for 5 to hours on high or 8 hours on low.
When ribs are done, turn off crock pot and cool a little. Carefully remove ribs by gently using tongs or sliding a spatula under them. If you squeeze the tongs too hard, the meat will fall clean off the bone, as these are really juicy and good!
I served these in twos, but they are super easy to cut into individuals, you could even use a butter knife at this point.
Nutritional Data For Low Carb Version (using swerve sweetener option in barbecue sauce): Servings: 11 , Serving Size: 2 ribs, Cal: 248, Carbs: 4 g / Net Carbs: 3.2 g, Fiber: 0.8 g, Fat: 8 g, Protein: 17 g, Sugar: 2 gNutritional Data for Paleo Version (using coconut sugar option in barbecue sauce): Servings 11, Serving Size: 2 ribs, Cal: 261, Carbs: 8 g / Net Carbs: 7.2 g, Fiber: 0.8 g, Fat: 8 g, Protein: 17 g, Sugar: 5 g* all nutritional data are estimates based on he products I used*