I’ve got a new technique for cooking baby back ribs. First, Steph removes the membrane, cuts them in half and then I take over. I use Charlie Vergos seasoning for the rub and make my own custom marinade (Sweet Baby Ray’s barbeque sauce, ketchup, A.1. steak sauce, French’s Worcestershire, brown sugar and a dash of liquid smoke).
I place the ribs meat down on aluminium foil and fill the bottom curve with red and green peppers and sweet onion. I drizzle the remaining marinade over them, add fresh ground pepper and Johnny’s salt, and then double wrap them with foil into tight packages and set them in the refrigerator.
In the morning, I place two large mason jar lids in the bottom of our large crockpot and set one slab of ribs on top of them. Then I put two smaller lids on top of the slab and place the other one on top of those. I add about a half cup of water to the bottom of the pot and slow cook them out in the garage all day. When they’re done the crock pot is clean and my Pot Ribs fall off the bone. I thunked this up all by myself…
