THE SECRET TO CROCKPOT RIBS (SLOW COOKER)
Crockpot ribs are guaranteed to be fall off the bone tender. Learn the secrets for making the best slow cooker ribs including instructions for prepping the meat, giving it a good dry rub, and finishing them off for restaurant quality perfection.
Provided by Rachel Farnsworth
Categories Main Dish
Number Of Ingredients 8
Steps:
- Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.
- In a small bowl, stir together the ingredients for the dry rub. Rub this mixture generously over the outside of the ribs to coat.
- Put your ribs in the crockpot. Drizzle on 1 1/2 cups of barbecue sauce, reserving 1/2 cup for later.
- Cook on low for 8 to 10 hours. The more racks in the pot, the longer you'll need to cook.
- Gently remove the racks and lay them out on a foil lined baking sheet. Add the reserved barbecue sauce on top.
- Broil under a broiler for 3-5 minutes until the barbecue sauce starts to bubble and caramelize. Alternately you could wrap them in foil and throw them on a heated grill for the same effect.
Nutrition Facts : Calories 208 kcal, Protein 21 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 69 mg, ServingSize 1 serving
SLOW COOKER RASPBERRY CHIPOTLE BABY BACK RIBS
Steps:
- In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
- Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
- Cover and cook on low 8 hours.
- Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
SLOW COOKER RASPBERRY-CHIPOTLE BABY BACK RIBS
Make and share this Slow Cooker Raspberry-Chipotle Baby Back Ribs recipe from Food.com.
Provided by Roger de Lorimier
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
- 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
- 4. Cover and cook on low 8 hours.
- 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
Nutrition Facts : Calories 1575.7, Fat 102.2, SaturatedFat 35.2, Cholesterol 368.8, Sodium 1177.5, Carbohydrate 64.7, Fiber 5.1, Sugar 54.5, Protein 103.8
SLOW COOKER BABY BACK RIBS
These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!
Provided by norah
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g
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.
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
BABY BACK RIBS (SLOW COOKER)
These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
Provided by CHEF GRPA
Categories Australian
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
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!
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