When I am looking for cooking advice, I seek out the chefs from the America’s Test Kitchen. 

They have tested and re-tested each recipe until they get it right.  We love ribs at my house but we don’t love the long, hands on process that most recipes require.  So when we got the following recipe, we tried it on the 4th of July and the results were heartily enjoyed by all.  I have made them several times and each time my guests are delighted.  My daughter swears she will never make ribs any other way.  So thanks to America’s Test Kitchen...

Trish Watson lives, writes, gardens and cooks on Crow Mountain.  Reach Trish at This email address is being protected from spambots. You need JavaScript enabled to view it.

5lbs. St. Louis Style ribs

For the Dry rub:
1 Tbsp. brown sugar
1 Tbsp. salt
2 tsp each granulated garlic, onion powder and black pepper
Mix all together but reserve 1 Tbsp. for the sauce.
Rinse and dry ribs. Cover all over with dry rub and line a dry slow cooker with the meaty part of the ribs facing against the crock. Overlapping is fine.
Set the slow cooker on low for 6 to 7 hours or on high for 5 to 6.  Turn the ribs about half way through the cooking time to insure an even cook.
For the Sauce:
3/4 cup tomato ketchup
6 Tbsp. apple juice
2 Tbsp. molasses
2 Tbsp. Apple cider vinegar
 2 tbsp. Worchestershire  sauce
1 Tbsp. mustard
1 tsp. black pepper
reserved 1 Tbsp. dry rub
Liquid smoke to taste

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