Lunch: 3-Napkin Baby Back Ribs

These ribs are so juicy and tender that serving them with at least three napkins is an absolute must.

Ingredients

2 tbsp. chili powder
2 tbsp. smoked paprika
1 tbsp. brown sugar
1 tbsp. onion powder
2 rack baby back pork ribs
1 c. ketchup
1/4 c. Worcestershire sauce
3 tbsp. cider vinegar
3 tbsp. molasses
2 tsp. crushed red pepper
salt
Black pepper

Instructions

In medium bowl, combine chili powder, paprika, brown sugar, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cut racks of ribs into sets of 3 bones. Rub spices all over ribs.
In 7- to 8-quart slow cooker bowl, whisk ketchup, Worcestershire sauce, vinegar, molasses, and red pepper. Add ribs to bowl, bone sides down; do not submerge. Replace lid; cook on high 4 hours or on low 7 hours or until tender.
When ready to serve, arrange oven rack 5 to 6 inch from broiler heat source; preheat on high. Transfer ribs to large foil-lined jelly-roll pan. Pour cooking liquid into fat separator; discard fat. Brush liquid all over ribs. Broil ribs 2 to 3 minutes or until slightly charred. Brush with liquid again before serving.

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