Super Easy Slow Cooker Ribs

Since we noticed that both our toddlers like ribs, we’ve been making them quite often. My husband likes them to be a little chewy, so he can eat them off the bone, but I prefer them to fall apart. It’s also easier for the kids since getting down every bite of good food is like fighting a cold war – you never know what the other side is up to.

This recipe is perfect if you like ribs but want to change it up from the usual kinda complicated process. Plus the addition of broth not only makes it super moist but helps your body to digest the meat better, and feel satiated sooner.

The gelatin in broth contains amino acids such as glycine, which helps your liver do its job. Why is your liver a big deal? It’s the second largest organ in your body, and is in charge of three huge jobs – breakdown of nutrients, protein and glucose creation, and getting the bad stuff out of your body (detoxification). Glycine is crucial for bile formation, which is how your liver gets the toxins out of your body.

I love eating these with the turnip salad, or my homemade sauerkraut. I try to not mix them with the unicorn-crayon stew, which is frequently available at our house (this kitchen play set inspires a lot of toddler cooking!):

INGREDIENTS:

• 2 racks of St. Louis style ribs
• 1/2 cup organic mustard of your choice
• 2 tablespoons of smoked paprika
• 3 cups of bone broth (any kind)
• 2 teaspoons sea salt, or Himalayan salt
• Barbeque sauce of your preference, for basting

DIRECTIONS:

The night before, marinade ribs in mustard and smoked paprika. In the morning, place ribs in a slow cooker, cover with broth, add salt. The ribs don’t need to be completely covered with broth. Add salt. Cook for 8 hours on low, or 4 hours on high. If you like your ribs to be less tender and flaky – reduce the time to 3 hours on high, or 5 on low.

Remove the ribs from the slow cooker, baste with barbeque sauce. Place on an oven tray, either lined with parchment paper, or on a rack. I prefer parchment paper for easier cleanup (tin foil doesn’t work well). Cook at 350 degrees for 15-20 minutes, or until crispy to your liking.