INSTRUCTIONS

1. Choose your favorite mix of spices and herbs and sprinkle it on the ribs.
2. Salt and pepper and let them rest for 8 hours in the refrigerator covered with kitchen film.
3. Prepare a grill plate and heat it up.
4. Sprinkle brown sugar over the ribs and, when the grill is hot, brush it with a little olive oil and mark them on both sides to brown them (make sure they don’t turn black, control the time and heat).
5. Smear each rack with barbecue sauce and reserve the remaining one to serve.
6. Place the ribs in the removable container standing upright, holding each other, for even cooking.
7. Cooking for 4 h on HIGH or 8 h on LOW.
8. Half an hour before the end of cooking, open the lid and check the meat, which should come off the bone easily.
9. If so, let them finish cooking in a pot uncovered so that the sauce is reduced, since it will come out somewhat liquid.
10. Serve the ribs immediately with the leftover barbecue sauce.

NOTES

1. If you don’t like the idea of ​​adding sugar to meat, don’t put it on.
2. The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
3. Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
4. When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
5. The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
6. You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.

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