Kendra Bailey Morris

Arguably, some of the best ‘cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern ‘cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina ‘cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible.

Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.