Loaded BBQ Chicken Stuffed Bread
Menu
Baby back rib racks, 3 pounds (or 2-3 racks—can also be used for St. Louis-style spare ribs, 3 pounds or 1-2 racks)
Head Country Championship Seasoning in the flavor of your choice—Sweet & Spicy, High Plains Heat, or Original
Head Country BBQ Sauce in the flavor of your choice—we love Original or our Apple Habanero on these ribs, and you can use our Sugar Free sauce, too
Low in slow cooker
8 hours
First, remove the membrane from the back (inside) of the ribs. You can do this by slicing through the membrane and using a paper towel to loosen and then pull the membrane off the ribs.
Coat the ribs in an even, generous layer of your choice of Head Country Championship Seasoning, rubbing the spices into the meat.
Add ribs to a large slow-cooker, slicing the ribs if needed for fit. Add 1/2 a bottle of your choice of Head Country BBQ sauce over the top of the ribs, reserving the remaining sauce for after the ribs finish cooking.
Cook the ribs on low for 8-10 hours—the more ribs that are cooking, the longer they need to stay in the cooker.
Carefully remove the racks and set them out, meat side up, on a foil-lined baking sheet. In a large glass measuring cup, mix the remaining half of the bottle of BBQ sauce to some of the cooking liquid left in the slow cooker. Brush ribs with this mixture.
Broil the ribs under high heat for 3-5 minutes, brushing them with the BBQ sauce/cooking-liquid mixture, or until the ribs begin to caramelize and sizzle. OR, heat a grill and grill ribs, brushing frequently with the sauce/cooking-liquid mixture until caramelized and charred as desired, for 7-10 minutes.
Transfer ribs to a plate and slice between the bones. Serve with additional BBQ sauce. Enjoy!
Featured in:
Our Ultimate List of Fall Recipes: Oven, Grilling, Slow-Cooker, and Instant Pot Recipes
