The tang of Tangy Ribs doesn't just perk up your tastebuds (although they'll be wide awake and ready for more from the first bite). It accents and highlights the notes of sweetness, savoriness, and spice from the Worcestershire-mayo-and-mustard sauce and the fragrant spice rub. Let's not forget that the tang of Tangy Ribs brings out the most of the juicy, oven-cooked ribs. So the tang of Tangy Ribs isn't just fun to say: it's the secret to why everyone will be crowding around the table and reaching to grab a helping!
IngredientsFor the ribs: • 2 tablespoons smoked paprika • 2 teaspoons chili powder • 2 teaspoons garlic salt • 1 teaspoon onion powder • 1 teaspoon pepper • 1/2 teaspoon cayenne pepper • 4 pounds of pork baby back ribs For the sauce: • 1/2 cup Worcestershire sauce • 1/2 cup mayonnaise • 1/2 cup yellow mustard • 1/4 cup reduced-sodium soy sauce • 3 tablespoons hot pepper sauce
In a small bowl, combine the paprika, chili powder, garlic salt, onion powder, pepper, and cayenne.
Cut the ribs into serving-sized pieces.
Rub each piece with the seasoning mixture.
Place the ribs in a 6-quart slow cooker.
Cook, covered, on low heat until the meat is tender, about 5-6 hours.
Preheat the oven to 375 degrees F.
Line a 15x10x1-inch baking pan with foil.
In a small bowl, whisk the Worcestershire sauce, mayonnaise, mustard, soy sauce, and hot pepper sauce.
Transfer the ribs to the prepared pan.
Brush the ribs with some of the sauce, reserving the rest for brushing and serving.
Bake, turning once and brushing occasionally with the sauce until the ribs are browned, for about 15-20 minutes.
Serve the ribs with the remaining sauce.