- 1 rack baby back ribs
- Maeday Sweet Grandeur Dry Rub
- Maeday Sweet Original Sauce
- Mopping sauce, if desired
1 package (5-7) boneless chicken thighs
A-Mae’s-ing Thigh sauce (from day 1)
Rub ribs with dry rub. Prepare ribs as you normally would (grill, smoker, oven)
Don’t overcook. It’s okay for the ribs to be slightly underdone because they will cook completely in the next step.
Remove ribs from heat. Let stand 5-10 minutes. While standing, stir a mixture of Maeday sauce and water (enough to thin sauce without making it water) in the bottom of a slow cooker. Slice rack into section of 2-3 ribs. Please meat side down in the sauce, cover and cook on low heat for 2-3 hours, until ribs begin to fall off the bone. Remove ribs. Serve. Retain sauce rom bottom of slow cooker. Refrigerate overnight.
Place sauce from day 1 and thighs in heavy duty skillet. Heat to boiling, reduce heat to low. Cover and simmer until done (20-25 minutes, turning periodically. Serve!