Ingredients
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2 tablespoon packed brown sugar
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1 teaspoon kosher salt
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1 teaspoon dry mustard
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1 teaspoon smoked paprika
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½ teaspoon garlic salt
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½ teaspoon black pepper
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6 pound pork loin back ribs, trimmed and cut into 3- to 4-rib portions
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½ cup beef broth
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2 teaspoon liquid smoke (optional)
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1 recipe Zingy Homemade Barbecue Sauce or 2 cups purchased barbecue sauce
Zingy Homemade Barbecue Sauce
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1 ¼ cup ketchup
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¼ cup mild-flavor molasses
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3 tablespoon Dijon-style mustard
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1 tablespoon packed brown sugar
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1 tablespoon smoked paprika
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1 tablespoon cider vinegar
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1 tablespoon Worcestershire sauce
Directions
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For rub, in a small bowl stir together first six ingredients (through pepper). Sprinkle mixture over ribs; rub in with your fingers.
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In a 6-qt. slow cooker combine broth and, if desired, liquid smoke. Remove half of the Zingy Homemade Barbecue Sauce; chill until needed. Coat ribs with remaining sauce and place in cooker. Cover and cook on low 9 to 10 hours or high 4 1/2 to 5 hours or until ribs are very tender.
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Preheat broiler. Line a baking sheet with foil. Transfer ribs to prepared baking sheet and coat with remaining sauce. Broil 4 to 5 inches from heat 3 to 5 minutes or until sauce is heated through.
Zingy Homemade Barbecue Sauce
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Whisk all ingredients together. Sauce keeps in the refrigerator for up to 1 month.
Pressure Cooker
Prepare ribs as directed. Place a steamer insert in a 6-qt. electric or stove-top pressure cooker; add broth and, if desired, liquid smoke. Coat ribs with half of the sauce and place in cooker. Lock lid in place. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in Step 3.
Nutrition Facts (per serving)
| 562 | Calories |
| 32g | Fat |
| 23g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 562 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 12g | 60% |
| Cholesterol 146mg | 49% |
| Sodium 888mg | 39% |
| Total Carbohydrate 23g | 8% |
| Total Sugars 21g | |
| Protein 41g | 82% |
| Vitamin C 1.8mg | 2% |
| Calcium 97mg | 7% |
| Iron 2.4mg | 13% |
| Potassium 704mg | 15% |
| Folate, total 4mcg | |
| Vitamin B-12 1mcg | |
| Vitamin B-6 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
