Slow cooker ribs are guaranteed to fall off the tender bone. Learn the secrets to making the best slow cooker ribs, including instructions for preparing the meat, giving it a good dry rub, and finishing it for perfect restaurant quality.
You want your ribs to be tender. The slow cooker is an great choice. But, how do you go from the ugly mess of the slow cooker to beautifully fall-caramelized bone-in ribs?
If you toss the ribs and barbecue sauce into an 8-hour slow cooker, you’ll get ribs that fall off the bone, but they’ll be funky and unappetising. The BBQ sauce will not caramelize at all and the meat juices will result in a very runny BBQ sauce.
We find the slow cooker to be the easiest way to cook ribs and it’s my favorite method, especially when cooking for a crowd. Combine the ease of slow cooking with my easy secret trick and you’ve got amazing ribs all your own.
°2 c of barbecue sauce
°2 tsp of brown sugar
°3 clove fresh minced garlic
°2 teaspoons Worcestershire sauce
°1 teaspoon cayenne pepper (optional)
°4 to 5 pound of baby back ribs
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In ziplock bag, pour barbecue sauce
Adding brown sugar, garlic, Worcestershire sauce, also cayenne pepper, if desired
Zip bag closed and use your hands to kneading bag and mix the sauce ingredients well.
Opening bag and stick the ribs inside
Close bag and shake the bag to cover the ribs
Spraying inside of slow cooker
Opening bag and place the ribs in slow cooker
Pour half of sauce from the bag to slow cooker, making sure to coat ribs with the sauce.
Cooking on high for 4-5 hours to break up bone meat, on low heat for 9 h to break up the bones.
If you prefer lean meat, but stay on bone, simmer 7 hours to the boneless meat falls through.
Have the sauce available on the table, and everyone can then choose whether or not they want more