It’s Baby Back Rib Day!

Is today National Baby Back Rib Day? Who knows! I’ve seen the date as yesterday, September 2nd, while most listings claim that September 3rd is the actual dates. Personally, I don’t care so long as I get to eat some ribs. Any day we enjoy ribs is National Rib Day in my book.

Here’s a fun fact about today. If you lived in in Britain or its colonies in 1752, today did not exist. While most of the rest of the world made the transition from the Julian Calendar to the Gregorian Calendar in 1582 to correct the discrepancy, England did so in 1752. The English went to sleep on September 2, and awoke on September 14. To me, that just shows you how dates really doesn’t exist. It’s just another way of counting, and keeping things “on schedule”.

Speaking of counting, did you know that pigs have 14 rib bones, and these are divided into four popular cuts: spare ribs, Saint Louis, Rib Tips and Baby Back Ribs. Yeah, I don’t know the difference either. Love them all. Especially Baby Back Ribs.

Baby Ray’s Slow-Cooker Barbecue Ribs
Cooking Spray
4 lbs Baby Back Ribs
Salt to taste
Pepper to taste
1 tablespoon Barbecue Seasoning
2 cups Baby Ray’s Original Barbecue Sauce
2 tablespoons Brown Sugar
3 tablespoons Minced Garlic (from a jar)
2 teaspoons Worcestershire Sauce
2 teaspoons Cayenne Pepper

Spray the inside of a large oval slow-cooking with cooking spray to help with the clean up.

Remove the membrane from the ribs. Season ribs with salt, pepper and barbecue seasoning, rubbing into the meat. Set aside.

Mix barbecue sauce, brown sugar, garlic, Worcestershire Sauce and Cayenne Pepper. Whisk to blend well.

Lay ribs on a cutting board, cut into sections of 3 or 4 ribs per section, depending upon how you would like to serve the ribs and what fits best in your cooker.

Pour half of the barbecue mixture into a bowl. Brush or dip ribs with the barbecue sauce, making sure the ribs are well-coated. Arrange ribs in the slow cooker. Cover and cook on HIGH for 3 hours or until tender.

Remove ribs from cooker, arrange on a foil lined baking sheet. Place under the broiler for a few minutes to give a nice charred finish. Return to slow cooker, turn to low and keep warm as you serve.

For messy ribs, pour remaining barbecue sauce over finished ribs or serve in a bowl on the side.