Slow cooker Barbecue Ribs

by Sheryl

Crockpot ribs are likely to slip off the tender bones. Learn the secrets of making the best slow cooker ribs, including guidance on how to prepare the beef, give it a decent dry rub, and finish them off for perfection in restaurant quality. It’s great for busy weekends or quick weekend dinners with the tenderizing slow cooker in baby back ribs. A quick bbq sauce brush and a flash grill (or broil) finish these off pretty well.

Crockpot ribs will be guaranteed to fall off the tender bone. Learn the secrets of making the best slow cooker ribs, including instructions on how to prepare the meat, give it a good dry rub, and finish them off to perfection in restaurant quality. They are perfect for busy weekends or easy weekend dinners with the tenderizing slow cooker in baby back ribs. A quick bbq sauce brush and a flash grill (or broil) finish these off nicely.

Ingredients:

4 lbs of pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup of chili sauce
1/2 cup packed brown sugar
4 tbsp vinegar
2 tsp dried oregano
2 tsp Worcestershire sauce
(1) dash hot sauce

Directions:

1. Preheat oven at about 400 degrees F (200 degrees C).

2. Season salt and pepper to the ribs. Place it in a shallow baking pan, let it brown for 15 minutes, in the oven. Turn over, then brown for 15 more minutes; drain fat.

3. Add and mix the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper in a medium bowl. Put the ribs into the slow cooker. Pour over ribs of sauce and turn to coat.

4. Cover and cook at low heat for 6 to 8 hours or until the ribs are soft.

Tips:

1. The process is similar for all methods, allowing the ribs to cook low and slow so that the meat becomes buttery and tender, and finishing with sauce and grill (or broil).

2. Prepare the ribs by removing them from behind the silver membrane. You can just slip and pull one knife under it.

3. Inspect bone pieces/shards for the rib rack as they can still be present from the butcher cutting the ribs.

4. Cut the racks into handy pieces that fit in your slow cooker. Depending on the size, I do usually use half or thirds.

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