SLOW-COOKER BARBECUE RIBS
Yes, you can cook ribs in a slow cooker! In this easy recipe, the seasoning paste transforms into a savory dipping sauce. Slather it on the ribs and pop them on the grill just before serving for a final char.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
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.
BABY BACK RIBS WITH PEACH BARBECUE SAUCE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
- Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
- Bake the ribs for 1 hour, turning about halfway through the cooking time.
- Meanwhile, make the sauce. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
- Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender.
- Flip over the ribs so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours, until cooked through and a nice coating has formed.
- Heat the remaining sauce and serve along with the ribs.
Nutrition Facts : Calories 221 kcal, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 43 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SLOW-COOKED PEACHY SPARERIBS
Canned peaches make a delightful addition to my flavorful sparerib sauce. Served over rice, the sweet-tangy ribs make a sensational meal any time of the year.—Jeanne Brino, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. , Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid 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 pork and rice.
Nutrition Facts : Calories 518 calories, Fat 32g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 727mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 31g protein.
PEACHY BABY BACK RIBS
It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. -Mary Louise Lever, Rome, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.
Nutrition Facts : Calories 1019 calories, Fat 43g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 2466mg sodium, Carbohydrate 110g carbohydrate (87g sugars, Fiber 3g fiber), Protein 46g protein.
SLOW COOKER RIBS RECIPE BY TASTY
It's been years since you got that slow cooker as a gift and well, outside of a hearty chili, you don't quite know what to do with it. Well get ready, because it's time to pull it back out and put together a barbecuing favorite: ribs. That's right. All you have to do is prep, and let the cooker do the work. With these baby back ribs, you won't even miss going to Chili's anymore.
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1224 calories, Carbohydrate 68 grams, Fat 78 grams, Fiber 2 grams, Protein 52 grams, Sugar 55 grams
SLOW-COOKER CHIPOTLE RIBS
Provided by Food Network Kitchen
Time 7h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
- Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.
Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams
SLOW COOKER RIBS
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 7
Steps:
- Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
- Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
Nutrition Facts : Calories 414 calories, Fat 24.1 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 21 grams sugar, Fiber 1.4 grams fiber, Protein 23.16 grams protein, Sodium 1.9 milligram of sodium
SLOW-COOKER BARBECUE RIBS
An easy and delicious way to prepare tender barbecued ribs without the barbecue!
Provided by SUZANNE2802
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 8h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
- In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
- Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 33 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 10.9 g, Sodium 1244.5 mg, Sugar 26.3 g
SLOW COOKER PINEAPPLE BBQ RIBS
These ribs are delicious and no utensils needed, the meat falls right off the bone!!!! Kid approved!!!
Provided by Mebriella
Categories Pork
Time 12h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
- Take the slab of ribs and cut into individual slabs (about 2-3 ribs each). Put the ribs into the slow cooker.
- Mix the pineapple juice and brown sugar together and pour over the ribs. Cook on HIGH for 5-6 hours or LOW for 8-9 hours.
- After they are done in the slow cooker, use tongs to GENTLY pull them out (they will literally fall apart when you touch them).
- Turn the broiler on in your oven.
- Line a baking sheet with foil and place ribs on sheet.
- Cover with the BBQ sauce and place in oven to get the BBQ sauce to get a nice char.
- Optional: You can skip the oven and put on the grill!
SLOW COOKER RIBS
Super-simple recipe that will leave your mouth watering and your house smelling insanely delicious when you get home from work!
Provided by Caselicious
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 8h10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
- Set the cooker to Low, and cook until ribs are tender, about 8 hours.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.3 g, Cholesterol 136.3 mg, Fat 23.6 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 8.3 g, Sodium 1819.1 mg, Sugar 14.8 g
SLOW COOKER BBQ RIBS RECIPE BY TASTY
Here's what you need: pork rib, salt, pepper, garlic powder, paprika, dried oregano, BBQ sauce
Provided by Scott Loitsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 7
Steps:
- Lay out the ribs on a large baking tray.
- Season evenly with salt, pepper, garlic powder, paprika, and oregano. Rub in on all sides.
- Pour half the BBQ sauce over the ribs and brush to evenly coat all sides.
- Transfer the ribs to a large slow cooker. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
- Cover and cook on low for 7 - 8 hours, or high for 4 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender, but you do not want it to be so tender it falls off the bone. If they seem a little tough, allow to cook an additional 30 minutes, as needed.
- Remove the ribs and transfer to wire rack set over a foil-lined baking sheet.
- Paint the ribs with additional BBQ sauce, ensuring they are well-coated on both sides.
- Broil HIGH for 5-8 minutes to caramelize the sauce, making it slightly charred and bubbly.
- Remove and carefully cut between the bones to separate into individual ribs.
- Serve with additional BBQ sauce, as needed.
- Enjoy!
Nutrition Facts : Calories 241 calories, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, Sugar 4 grams
SLOW-COOKER PLUM BARBECUE SHORT RIBS
Beef short ribs come out of the slow cooker tender and flavorful. Plum preserves add a sweet twist to the barbecue sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
- In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
- Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.
Nutrition Facts : Calories 480, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 34 g, TransFat 1 g
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- Remove membrane from ribs and discard. Refer to the "how to" section in this post for tips on removing the membrane.
- In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper. Generously season the ribs and rub the seasoning in using your fingers. Place the ribs in the slow cooker.
- In another small bowl, combine the BBQ sauce with the peach preserves and cover the ribs with half the sauce. Cook the ribs on low for 7 hours or high for 3 hours. For "fall off the bone", cook on low for 9 hours or high for 4-5 hours.
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- Prep the ribs by patting removing from packaging, and patting dry. Remove the silver skin from the back of the ribs (it's the curved side). I do this by loosening it along the center edge then pulling up, sometimes I can get it off in one pull. Using a sharp knife, cut the ribs into individual pieces. Set aside.
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