Slow-Cooked St. Louis Barbecued Ribs
5 to 6 hours
One rack Swift Premium® St. Louis Style Pork Spareribs (3 1/2 to 4 pounds)
1/4 cup packed brown sugar
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 small yellow onion, sliced and separated into rings
3/4 cup apple juice or cider
1 cup bottled barbecue sauce
Pat ribs slightly dry with paper towels. Combine brown sugar, chili powder, oregano, cumin, pepper, and garlic salt; rub on both sides of ribs. Cut ribs into 4-inch pieces. Layer pieces with onion in a 4- to 6-quart electric slow cooker, with thicker pieces on bottom.
Pour apple juice over ribs. Cover; slow-cook on LOW for 4 to 5 hours or until tender.
Discard liquid and onion from slow cooker. Generously brush ribs with sauce; return to slow cooker. Pour remaining sauce over ribs. Cover; slow-cook on LOW for 1 hour.
Recipe Nutrition Overview
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