Crock Pot Baby Back Ribs Food

SLOW COOKER BABY BACK RIBS

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

CROCK POT BABY BACK RIBS

Steps:

• Peel the membrane off the back of the ribs. I find this goes better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also, trim any chunks of fat on the ends and look for bone chips on the end of the ribs.
• If you want to use liquid smoke, rub a small amount on the ribs before the dry rub. Use a commercial rub or make your own. Apply a good coat of the rub.
• Cut in half and place in a large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use rolled-up foil if you need to brace or elevate the ribs.
• Cook on low for 7-8 hours. Do not remove the top to check the ribs as they cook. You are creating a mini oven. So, don't let the heat out. The ribs need to be "fork-tender" and reach a minimum of 185° but over 195°-205°.
• Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
• Place under a broiler until you get the desired browning - about 5 minutes for me with a high broiler and the rack at 7 inches. Or you may also brown on your grill.

BABY BACK RIBS (SLOW COOKER)

Steps:

• Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.
• My Note: THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS. I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER. I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE) AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM. THEY WERE AWESOME.
• First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!

SLOW-COOKER BABY BACK RIBS

Steps:

• Whisk ketchup, vinegar, brown sugar, smoked paprika and crushed red pepper together in a small bowl. Combine garlic powder, onion powder, salt and pepper in another small bowl. Rub the garlic mixture all over the ribs. Spread 1 tablespoon of the ketchup mixture over the sinewy side of the ribs. Place in a 5- to 6-quart slow cooker. Spread the remaining ketchup mixture over the meaty side. Cover and cook on High for 4 hours or Low for 8 hours.
• Preheat broiler to high.
• Transfer the ribs to a large baking sheet. Spoon the sauce from the slow cooker over the ribs and place under the broiler until starting to brown, 4 to 6 minutes. Carve the rack between the bones and serve.

SLOW-COOKER BARBECUE RIBS

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

SLOW & EASY BABY BACK RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

CROCKPOT BABY BACK RIBS WITH POTATOES AND VEGGIES

Steps:

• Cut your rib rack in half.
• Sprinkle both sides of the two halves with your rub, garlic, and chipotle chili pepper and rub into meat.
• Place both halves in crock pot and pour barbecue sauce over them coating well.
• Pour water into the bottom of the crockpot.
• Cut potatoes (I did 8ths) and season with season salt, garlic, and Italian seasonings
• Place potatoes in crockpot around the sides on top of the ribs.
• Cook on high for 3 hours and 40 minutes.
• Put bits of butter on the potatoes and dump frozen veggies on top.
• Cook for 20 more minutes.

SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY

Steps:

• In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
• Rub the spice mix all over the baby back ribs.
• Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
• Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
• Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
• Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
• Enjoy!

CROCK POT RIBS

Steps:

• 1. Place ribs in a crock pot and sprinkle both sides with salt.
• 2. Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
• 3. Cover the slow cooker (aka crock pot) and cook on low heat for 8-10 hours.
• 4. Baste with BBQ sauce if desired and serve.

SLOW-COOKER BARBECUED BABY BACK RIBS

Steps:

• In medium bowl, mix all sauce ingredients; set aside.
• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
• Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
• Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
• Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
• Cook low and slow for eight hours or high for four hours.
• After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
• Cut the ribs, serve with bbq sauce.
• Enjoy!