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Sweet & Spicy Ribs: Add 2 tablespoons of honey and extra cayenne for a balance of heat and sweetness.
Asian-Style Ribs: Replace barbecue sauce with a mix of hoisin sauce, soy sauce, and a splash of rice vinegar.
Classic Dry Rub Ribs: Skip the barbecue sauce and use a blend of salt, pepper, chili powder, and brown sugar for a simple yet bold flavor.
FAQ
1. Can I cook these ribs on high instead of low?
Yes! If you’re short on time, cook them on high for 3-4 hours, but for the most tender results, low and slow is best.
2. Do I need to sear the ribs before slow cooking?
No, but if you prefer a more caramelized crust, you can brown them in a skillet before adding them to the slow cooker.
3. Can I use frozen ribs?
It’s best to thaw them first to ensure even cooking, but in a pinch, you can cook from frozen by adding an extra hour to the cooking time.
4. What’s the best barbecue sauce to use?
Any sauce works, but a smoky, slightly sweet sauce complements slow-cooked ribs beautifully. You can also make a homemade sauce with ketchup, brown sugar, Worcestershire sauce, and vinegar.
5. Why are my ribs tough?
If your ribs are tough, they likely need more time. Keep cooking on low until they reach that fall-off-the-bone texture.
With this simple yet delicious slow cooker rib recipe, you might just retire your grill for good! Enjoy the ultimate hands-off comfort food with these tender, flavorful ribs that are sure to be a hit at any table.
Would you like a homemade BBQ sauce recipe to pair with this? 😃Introduction
If you love tender, flavorful ribs but don’t want the hassle of tending to a grill for hours, this slow cooker rib recipe is for you! These ribs are incredibly juicy, packed with flavor, and so tender they practically melt in your mouth. With just a few simple ingredients and minimal effort, you’ll have a dish that rivals any barbecue joint. Whether you’re making them for a family dinner or a game-day feast, these slow-cooked ribs are sure to impress.
Ingredients
For the Ribs:
2 racks of baby back ribs (or spare ribs)
1 cup barbecue sauce (your favorite brand or homemade)
½ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional for heat)
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
½ cup chicken broth (or water)
For the Finishing Touch:
Additional barbecue sauce for brushing
Fresh chopped parsley for garnish (optional)
Directions
Prepare the Ribs:
Remove the membrane from the back of the ribs by loosening one end with a knife and pulling it off. This helps the seasoning penetrate better and makes the ribs extra tender.
Season the Ribs:
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub this seasoning mix generously over both sides of the ribs, ensuring they are fully coated.
Layer in the Slow Cooker:
Pour the apple cider vinegar, Worcestershire sauce, and chicken broth into the bottom of the slow cooker.
Arrange the ribs in the slow cooker by either cutting them into sections or curling them around the inside of the pot.
Cook Low and Slow:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the ribs are tender and nearly falling off the bone.
Caramelize the Sauce:
Preheat your oven to 400°F (200°C) or set your grill to high heat.
Carefully transfer the ribs to a baking sheet lined with foil.
Brush a generous amount of barbecue sauce over the ribs and broil/grill for 5-7 minutes, just until the sauce caramelizes and forms a sticky, flavorful glaze.
Serve and Enjoy:
Let the ribs rest for a few minutes before slicing.
Garnish with fresh parsley if desired and serve with extra barbecue sauce on the side.
Serving and Storage Tips
Serving: These ribs pair beautifully with coleslaw, cornbread, baked beans, or roasted vegetables.
Storage: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm them in a 300°F (150°C) oven for about 15 minutes or microwave in short intervals until heated through.
Freezing: You can freeze cooked ribs for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
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