These Crockpot Baby Back Ribs are so easy to make, but the end result is melt in your mouth, finger licking delicious. Just about 10 minutes of hands on time is all you need to create a meal that’s perfect for game days, serving company, or just a special weekend dinner.
It’s hard to beat pork ribs. They’ve always been one of my favorites. Usually, I make my Oven Baked Ribs, but this slow cooker version is also hard to beat.
With the Super Bowl coming up, now seemed like the ideal time to share this recipe with you.
Ingredients
- Pork ribs – I typically stick with baby back for this recipe, but you can also use St. Louis style or country style. Spare ribs are a bit too big for the crockpot.
- Barbecue sauce – My personal favorite is Sweet Baby Ray’s original sauce. It’s very well balanced. But feel free to use any of your preferred brands.
- Brown sugar – For a touch more sweetness.
- Apple cider vinegar – To boost the tang.
- Worcestershire sauce – A little extra umami.
- Chili powder – Not traditional in barbecue recipes, but it goes very well here.
- Oregano – Same.
- Cayenne pepper – Because I like a bit of heat.
Crockpot Ribs Recipe
In a bowl, I whisk together BBQ sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, oregano and cayenne.
Then, I cut the rack of ribs into two or three sections, making sure each section can fit in the slow cooker, and season both sides of the ribs with salt and pepper. I place ribs in the crockpot, drizzling some of the prepared sauce on top of each layer.
I cover and cook on low for 8-10 hours, or high for 4-5 hours, basting the ribs with sauce every few hours.
Optional: To brown up the ribs, I love to place them on a foil lined baking sheet and place under a preheated broiler for 4-5 minutes.
Jason’s Tips
- The first step many people undertake is to remove the whitish membrane on the underside of the ribs. Having tried both ways, I have found this to be an unnecessary step, which doesn’t impact the quality of the end product. If you wish to do it, feel free.
- Check the internal temperature of the ribs from time to time towards the end. For very tender ribs, you want at least 200°F. If you are cooking on low heat and they aren’t cooking as fast as you would like, bump it up to high heat for a while.
- Refrigerate leftovers wrapped in foil and sealed in a zip top bag for up to 3 days, or freeze in a like manner for 3 months.
Serving Suggestions
When it comes to sides for ribs, I always put three contenders on the medal stand: Mac and Cheese, Macaroni Salad and Potato Salad. That being said, here are some other excellent choices:
- Yellow Squash Casserole
- Creole Coleslaw
- Jiffy Corn Casserole
- Watermelon Salad
- Maque Choux
- Elote Salad
- Sweet Potato Fries
There you go, a great way to impress your friends and family while still enjoying a lazy and relaxing day. No need to sweat over these sow cooker ribs!
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More Game Day and Get Together Meals:
Country Style Beef Ribs
Barbacoa Beef
Tandoori Chicken
Korean Short Ribs
Karaage Chicken
Grilled Sausage & Peppers
Pollo a la Brasa
Crockpot Baby Back Ribs
These Crockpot Baby Back Ribs are not only tender, but so flavorful thanks to an amped up barbecue sauce that's finger licking good.
Ingredients
- 1 rack (about 3 pounds) baby back ribs
- salt, to taste
- pepper, to taste
- 2 cups barbecue sauce (I use Sweet Baby Ray's)
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp cayenne pepper
Instructions
- Cut rack of ribs into two or three sections, making sure each section can fit in the slow cooker. Season both sides of the ribs with salt and pepper.
- In a bowl, whisk together BBQ sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, oregano and cayenne.
- Place ribs in the crockpot, drizzling some of the prepared sauce on top of each layer.
- Cover and cook on low for 8-10 hours, or high for 4-5 hours, basting the ribs with sauce every few hours.
- Optional: To brown up the ribs, I love to place them on a foil lined baking sheet and place under a preheated broiler for 4-5 minutes.
Notes
- I am giving a big range here for number of servings. Some people can easily chow down on a half rack of ribs in a restaurant. But they are very rich, so for those without a really big appetite, a couple of bones can be enough.
- Check the internal temperature of the ribs from time to time towards the end. For very tender ribs, you want at least 200°F. If you are cooking on low heat and they aren’t cooking as fast as you would like, bump it up to high heat for a while.
- Refrigerate leftovers wrapped in foil and sealed in a zip top bag for up to 3 days, or freeze in a like manner for 3 months.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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