Ribs for Christmas Eve

Think this looks like a good Christmas Eve Recipe: http://www.smithfield.com/guest_blog/entry/slow-cooker-dry-rub-ribs

3 pounds baby back or pork spareribs
1/3 cup brown sugar
1 tablespoon dried minced onion flakes
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
4 ears of corn (optional)
aluminum foil (for the corn)
Instructions
Use a 6-quart slow cooker. Put the ribs into the bottom of your cooker---you many need to use poultry scissors to cut the rack to get everything nestled properly. In a small mixing bowl, combine the brown sugar, onion flakes, and other seasonings. Rub this mixture all over the ribs inside the pot. Do not add water. Cover and cook on low for 6- 7 hours, or on high for 3-4.
If you’d like to cook your corn in the same pot, wrap each shucked cob individually in a length of foil. Put the foil-wrapped cobs directly on top of the ribs and cook together for the last 1-2 hours, or until the corn is bite-tender (I cooked my cobs the last 90 minutes with the ribs on high, then let everything sit on warm for another 2 hours).
The Verdict
I was impressed at how many ribs the kids ate. My girls are now 6 and 9, and they each packed away quite a bit of meat. The cayenne is noticeable, but wasn’t a deterrent to my little carnivores. The heat sneaks up--you don’t feel it at the front of your tongue, but in the very back. If you’ve got little ones with sensitive palates, you might want to omit the cayenne altogether. Adam was thrilled to have a “cave man” dinner of ribs and corn. My only complaint was with my family continuously licking their fingers—I put out napkins—but they sat unused. I’m glad Grandma wasn’t over!