As a Texan living in California, there are many things I miss; friends and family would definitely top the list, but right below them (and sometimes above, depending on my mood), is the food of my Lone Star State—namely BBQ and Tex-Mex. Any native Californians reading this, please do not launch into a debate, regaling me with the merits of California’s Mexican cuisine—it just ain’t the same!
Luckily, I’ve discovered a few recipes that do the trick and help to fill the void until my next trip to Texas—whereupon I spend four days simultaneously chatting with friends and family and gorging myself on every enchilada, bowl of queso and BBQ beef sandwich I can get my hands on.
Anyway, for those of you who love BBQ—be you a Texan, a Georgian or a Minnesotan—here’s a yummy and easy slow-cooker rib recipe. Just be warned, they’re spicy! I don’t go for that sweet molasses-style barbecue. I don’t feel it’s a successful meal until your mouth is ablaze and there’s a fine layer of perspiration on your upper-lip (so, maybe don’t make these for a first date).
Ingredients:
4 pounds of short ribs—I switch between pork and beef
Salt and Pepper to taste
Your favorite barbecue sauce
Chili powder
Garlic powder
Onion powder
Cayenne pepper
Directions:
1. Rub each rib with a generous helping of salt, pepper, chili powder, garlic powder, onion powder and cayenne.
2. Place seasoned ribs in the crockpot—I usually then sprinkle more of each seasoning overtop. I also will cover the crockpot and place it in the fridge for a few hours to ensure the seasoning really set in.
3. After seasoned and/or marinated, pour ½ cup of your favorite barbecue sauce over the ribs. I usually use a bit more and flip the ribs over to make sure the sauce covers every nook and cranny.
4. Cook on Low for 1 hour then on High for an additional 4-6, or until the meat is finger-lickin’ tender.
5. My boyfriend sometimes then places the ribs in the oven so the barbecue sauce almost hardens onto the meat, but I honestly can’t really tell the difference!
