Crockpot Ribs

**Takes 12 hours with brine**

one rack of pork ribs

BRINE:

1/4 cup of salt.. not a fan of salt use 2 tbps instead

1 quart of pineapple juice(for every quart of liquid you need 1/4 cup salt)

DRY RUB:

Rinse off salt brine and perform a dry rub. I used:

1 cup of brown sugar

2 tsp garlic powder

3 tsp paprika(gives that smoky taste)

1/2 cup coffee

1/2 cup of bbq sauce

You can really try and experiment with many different things for the liquid part of this brine. I like to give options because I hate having to go back to the grocery if don’t have something or buy extra stuff. You might already have it in your pantry. The brine helps retain moister when you are slow cooking for a long time. Most liquids with sugar are a good briner. Don’t have pineapple juice? But you have coke, pepsi, or dr pepper it will work. Juices work too, I mean blackberry juice sounds amazing.

Mix salt and liquid in a container with the ribs. Place in fridge for an overnight. Soak for a least 12 hours. We used pineapple juice.

DRY RUB:

After 12 hours of brining:

Rinse off salt brine and perform a dry rub.

I used:

1 cup of brown sugar

2 tsp garlic powder

3 tsp paprika(gives that smoky taste)

Mixed spices and sugar together then rub all over ribs. Place the ribs in the crock pot and add:

1/2 cup coffee

1/2 cup of bbq sauce

I cut ours in half because otherwise they wouldn’t fit. We had on high for 4/5 hours and they just fell right off the bone. Add your favorite bbq sauce and you are all set to eat. Ribs need to be cooked to at least 160 degrees.