Slow Cooker St. Louis Spareribs

It was another wintry icy day here. Luckily we went to the grocery store yesterday and took care of all our errands. I had planned to make these ribs anyway and it just worked out that the gross icy day turned out to be slow cooker ribs day!

Notes: These were delicious! If you like saucy ribs, warm up a cup of your favorite bottled sauce before the ribs are done and paint it on when you take them out of the slow cooker. I liked the dry rub all by itself, though we did add a little hot sauce.

Stay tuned: I'm planning to use the leftover rib meat for another recipe.

Ingredients:

2 pounds pork spareribs (sometimes labeled St. Louis style or country style)

1 onion

Dry rub:

1/4 cup brown sugar

1 heaping tablespoon chili powder

1 tablespoon salt

1 tablespoon hot sauce

1 tablespoon cumin

5-6 drops liquid smoke

Directions:

The night before you want to make ribs, mix together the dry rub ingredients in a small bowl. Break up as many of the clumps as you can to form a smooth mixture. 

Put the ribs in a glass baking dish and rub each one with dry rub. Massage the dry rub in thoroughly. Cover with foil or plastic wrap. Refrigerate overnight. 

In the morning, slice the onion into rings and lay them at the bottom of your slow cooker. Put the ribs in meat side up (fit them in as best you can). Set the slow cooker for 10 hours on low.

Pull the ribs out carefully (the meat will fall off the bone). Serve and enjoy!