Cooking with Pete and Barb Marczyk: slow cooker barbecued ribs
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
As you can imagine, the Marczyks have just about every kind of pot and pan and kitchen gadget imaginable, but they only just recently bought their first slow cooker. "We have plenty of braising pans for the stove top and oven, but we've never had a counter-top slow cooker that you can just set and forget," admits Barb, adding that she and Pete were inspired to re-create today's recipe -- slow cooker barbecued ribs -- after having them at a friend's house. "It was a get-together we'd been trying to make for months, but when we arrived, our host had her foot in a cast. But instead of canceling, she served this great meal in a slow cooker, which she swore was easy and delicious -- and she was right," says Barb.
Slow Cooker Barbecued Ribs
2 to 3 large racks spareribs (about 6 to 8 pounds) One bottle of your favorite barbecue sauce
Dry Rub Adapted from Bon Appétit
3/4 cup brown sugar, packed 1/2 cup paprika 2 1/2 tablespoons coarse salt 2 1/2 tablespoons ground black pepper 1 tablespoon onion powder 1/2 teaspoon cayenne pepper
1. Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl. 2. Spread dry rub over spareribs, covering front and back of ribs. Seal ribs with plastic wrap or cover in a dish; refrigerate overnight. 3. Pile ribs in slow cooker and spread about ¼ cup sauce on each rib piece (don't use too much sauce, or all the ribs get soupy). If necessary, cut ribs into smaller pieces to fit inside slow cooker. 4. Cook ribs on low for 3 1/2 hours. Move bottom ribs to the surface and top ribs to the bottom of slow cooker. Add sauce if needed and cook ribs for 7 hours total. Turn slow cooker to warm until ribs are ready to serve.
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