Hybrid Cooked Baby Back Pork Ribs

These get the term “hybrid’ because of the two methods used to cook the ribs. We slow cook them in the crock pot for several hours and transfer them to the grill for the final basting. Cooked this way, the meat almost literally falls off the bones.

We cut the rack of ribs in half so they can fit in the crock pot. Then they go in a plastic zip bag to marinade overnight. The marinade consists of fruit juices (apple, pineapple, orange) and a home grown BBQ sauce. The orange juice, by the way, came from oranges harvested yesterday from our backyard dwarf navel orange tree.

Damsel’s killer BBQ sauce is a key to this delectable entrée. It is vinegar based with brown sugar, savories (onion,garlic) tomato sauce (I used catchup), mesquite (or hickory) smoke flavoring and your favorite chili powder (cayenne, ancho).

We served the ribs with maple flavored baked beans and broccoli slaw marinated in Damsel’s tangy dressing. The image shows the final grilling stage of cooking. You can click on the image to enlarge it to drooling dimensions.