Sorry guys for the lack of postings lately, it’s not that I haven’t cooked, but I am running out of ideas for new dishes. It so happens that I completed a big website project this afternoon, so there was some breathing room for recipe searching. I’ve modified the original recipe, because it was very very peppery/spicy, even for a person like me who is used to eating hot stuff. Another super easy slow cooker dish, hope you all enjoy!

2 pounds of baby back ribs
1/2 tbl. ground black pepper
1/2 tbl. ground white pepper
1 tsp. cayenne pepper
1 tbl. ground cumin
3 tbl dark brown sugar
1 tbl. ground oregano
1 tbl salt
1 tbl. granulated sugar
1 small head of napa cabbage, cut into big pieces

Mix the dry rub ingredients together in a bowl, dip the baby back ribs and cover all sides.

Lay the pieces of baby back ribs in 1-2 layers inside the slow cooker, depending on the size of the inner bowl, then lay  the pieces of napa cabbage on top, cover all the way up. Cover with slow cooker lid. Cook on high for 4-5 hours, or low for 8 hours. The meat was so tender, it fell off the bones with the slightest touch, the napa cabbage is what gave the recipe it’s delicious broth. Yum!

Adapted from: Cyber-Kitchen