Slow Cooker Barbecue Ribs
User Reviews
4.8
Slow Cooker Barbecue Ribs
Description
This recipe focuses on using a slow cooker to tenderize baby back pork ribs seasoned with a homemade barbecue sauce blend. The sauce combines classic barbecue ingredients with brown sugar for sweetness, minced garlic, Worcestershire sauce, and a touch of cayenne pepper to add subtle heat if desired. The inner membrane of the ribs is removed to improve tenderness and flavor absorption.
The ribs cook on low heat for 7 to 9 hours or on high for 3 to 5 hours, resulting in meat that is either tender yet intact or falling apart based on the timing. After slow cooking, the ribs are transferred to a baking sheet and brushed with sauce. Broiling at 400°F caramelizes the sauce, creating a crispy texture on the edges.
This method allows for planning by adjusting cooking times for preferred rib doneness, offering flexibility and flavorful results without the need for a grill.
Ingredients
- 2 cups barbecue sauce
- 2 tablespoons brown sugar
- 3 tablespoons garlic minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cayenne pepper optional for a hint of spice
- 2 kg baby back pork ribs 4 pounds
- ¼ teaspoon salt to taste
Instructions
- Spray inside of a 6-quart slow cooker with cooking spray.
- Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
- Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
- Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
- When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
- Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
- Serve ribs with remaining sauce.
Notes
- Cooking on low for 7 hours yields ribs that are tender but remain on the bone; 9 hours produces ribs that fall apart.
- Remove the membrane from the ribs for better flavor absorption and tenderness.
- Broil the ribs after slow cooking to create a caramelized, crispy edge.
- Refrigerate any remaining sauce to serve or baste leftovers for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 1.29mg | 0% |
| Potassium | 794mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
