BBQ BABY BACK RIBS

1 red onion, chopped

3 tsp smoked paprika

2 tsp mustard powder

1 1/2 tsp garlic salt

6 lb baby back ribs, cut into 4 to 5 rib sections

1 1/2 cup ketchup

1/3 cup cider vinegar

3 tbsp molasses

3 tbsp less-sodium soy sauce

2 tsp crushed red pepper flakes

Place onion in bottom of a 6-quart slow cooker.

In a small bowl, combine paprika, mustard powder and garlic salt; rub onto both sides of the ribs.

In a separate bowl, mix ketchup, vinegar, molasses, soy sauce and pepper flakes; spread 1/2 cup of this sauce over the ribs. Reserve and chill the remaining sauce.

Place ribs in the cooker over the onion and place lid on cooker. Cook on low until the ribs are tender, around 7 hours. Line a rimmed baking sheet with foil. Gently transfer the ribs to the foil-lined baking sheet.

Skim and discard any fat from the liquid in the cooker. Transfer liquid to a saucepan and add the reserved sauce. Over medium heat, cook until the flavors blend and the liquid is slightly reduced. That should take about 5 to 7 minutes. Brush 1/4 cup over the ribs. Heat broiler and broil ribs until lightly browned, 2 to 3 minutes. Transfer to serving platter and serve the remaining sauce with the ribs.

Source: First for women1/24