1sweet onion, cut into thick slicessuch as Vidalia
¼cupfrozen orange juice concentrate, thawed
2teaspoonsred pepper flakes
1clovegarlic, mincedabout 1 teaspoon minced
In a medium bowl, combine salt, sweet paprika, smoked paprika, mustard powder, garlic powder and onion powder.
Pat ribs dry. Turn the ribs over to remove the membrane that goes down the back of the ribs. Season ribs front and back with salt. Sprinkle the rib rub on the front and back of the ribs and lightly pat rub all over.
Lightly spray 6 to 8-quart slow cooker with cooking spray. Add the water to the cooker. With the bones vertical, coil the ribs into a circle and arrange inside the pot. Scatter onions and garlic over the ribs.
Cover and cook on Low for 8 hours or High for 4-¼ hours or until fork tender.
Meanwhile, in medium saucepan add the barbecue sauce, molasses, orange juice, red pepper flakes and garlic. Cook over medium-high heat, stirring often, 3 minutes or until bubbling. Set aside.
Preheat broiler with the top rack 6 inches from the top of the oven.
Line a sheet pan with foil. Transfer ribs to the sheet pan. Brush about half of the BBQ sauce over the ribs.
Broil the ribs, 3 minutes or until caramelized and sizzling. Halfway through the broiling time, rotate the sheet pan to evenly darken all over. Check ribs frequently to make sure they aren't burning.
Carve ribs into 2 to 3-rib sections. Transfer the ribs to a serving platter. Serve with the remaining sauce alongside.
Montreal Steak Seasoning. Use ¼ cup of this Grill Mates seasoning in place of the BBQ Rub included in the recipe. You will to season with the 2 tablespoons kosher salt.
Homemade Montreal Steak Seasoning. Use ¼ cup of this homemade version along with the kosher salt. This seasoning is almost like the original. The seasoning stores well up to 1 year, so feel free to make a larger batch.
Kansas City Rib Rub. This recipe is inspired by one of my favorite Kansas City BBQ Joints. Again, use ¼ cup of this rub and the 2 tablespoons of kosher salt.