Baby Back Ribs

[mos]

What makes baby back ribs so special and expensive? Personally, I prefer country-style ribs so that I can get more meat for my buck! Most people have done the research and learned that the baby back ribs are the leanest and tenderest of all the ribs. For that, they charge the big bucks!

Most stores package the ribs for a family and not for just a couple of people. My suggestion – get to know the meat manager at your preferred store. When the ribs go on sale, ask him/her to cut a section to serve 2-3 people. Ordinarily, they won’t do this.

BUT…if you’ve developed an acquaintance with the manager…they will do this. The meat manager of my favorite store that takes care of my ‘occasional’ requests gets a bottle of his favorite wine every Christmas!

1 pound baby back ribs
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 cup white cooking wine
1/4 cup BBQ sauce

1. Mix the dry ingredients and rub onto the ribs.
2. Put ribs in the refrigerator for at least an hour.
3. Pour the white wine into the Crockpot. Add the ribs.
4. In the Crockpot, cook for 8 hours on low. Every 45 to 60 min turn the ribs over.
5. When ready to place on the grill brush the ribs with BBQ sauce. 6. Grill on medium to medium-high heat for 10 min on each side. Serve with sauce to dunk ribs in. Serves 2-3

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