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Sweet and Smoky Slow-Cooker BBQ Ribs
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2 or 3 racks baby-back ribs | |
2/3 cup | prepared mustard |
1 (12 oz) can | tomato paste |
1-1/2 cups | blackstrap molasses |
1 Tbsp | liquid smoke |
2-1/2 cups | water |
3 Tbsp | Italian seasoning |
1 cup | packed brown sugar |
1 Tbsp | granulated or powdered onion |
1/2 tsp | granulated or powered garlic |
Preheat oven to 450 (425 if using glass). Arrange ribs in a single layer in an 11x14" pan. Place in oven; cook 20 minutes, then turn ribs and cook 20 minutes longer. Meanwhile, combine mustard, tomato paste, molasses, liquid smoke, water, Italian seasoning, sugar, onion and garlic in a 4-quart saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes. Transfer ribs to a large slow cooker. Coil them in the cooker or cut into smaller slabs. Add sauce. Cover cooker; cook on low 8 to 10 hours or until tender.
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