For the CrockPot
A slab of ribs (cut in half), about 5 pounds total
1 teaspoon onion powder
1 tsp oregano
1 tsp Italian seasoning
½ cup Italian dressing
¼ cup barbecue sauce
For the glaze
1/2 c barbecue sauce
5 pieces of garlic, chopped
In a medium mixing bowl combine salt, pepper, Italian seasoning, oregano and onion powder. Mix well.
Add Italian dressing, and ¼ cup barbecue sauce, and mix again.
Add one layer of ribs to the slow cooker at a time. If you need to trim your ribs to get them to fit it’s okay. I don’t recommend cutting them when grilling them or cooking them quickly, but for this recipe it’s going to be so tender that cutting a slab in half to fit the slow cooker is okay.
Scoop a big spoonful of the sauce over that layer, then repeat with each layer. Ribs, sauce, ribs, sauce, that way each layer is covered in the sauce mixture.
Place the lid on the slow cooker and cook for about 7 to 8 hours on low. Every slow cooker is a bit different so start checking yours at the 6 hour mark and make adjustments as needed. Mine took 8 hours to become fully tender.
Remove from the slow cooker.
For the barbecue glaze before placing in the oven to finish:
Preheat oven to 400 degrees F.
Place the ribs on a baking sheet.
In a medium size bowl combine the barbecue sauce and minced garlic. Mix well.
Reserve ¼ cup of the sauce for when the ribs come out of the oven. Take the remaining sauce mixture and brush generously over the ribs, make sure to coat the tops and sides.
Place the pan in the oven on the middle rack and cook in preheated 400 degree F oven for about 8 to 10 minutes. You want the sauce to just start to bubble and the edges of the ribs to brown slightly. It doesn’t take long at all.
Remove from the oven and pour the remaining sauce on while the ribs are hot.
Place on a platter whole, or cut into smaller pieces if desired.