{image credit: Christy Denney, The Girl Who Ate Everything}
Slow Cooker Barbecue Ribs
Serves 8
I don’t know about you, but I seem to be relying on my slow cooker more and more these days, though I’m somewhat picky about slow cooker recipes. If your family likes ribs, this is a fabulous one to make in the winter, or anytime you want ribs but don’t want to fire up the grill. It uses store-bought barbecue sauce, but spruces it up a bit. The creator of this yummy dish says “The secret to these ribs is that they are browned in the oven before putting them in the Crock-Pot which allows the fat to render in the oven, rather than in your sauce. Browning brings out a ton of flavor.”
Ingredients
4 pounds pork baby back ribs
salt and pepper
garlic powder, onion powder (about 1/2 teaspoon each)
For the Sauce:
2 cups of your favorite barbecue sauce
1 cup ketchup
1/2 cup packed brown sugar
4 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons dried oregano
(optional) 1 Tablespoon liquid smoke (if you like a smokey flavor)
(optional) dash hot sauce (my bbq sauce was spicy enough already)
Instructions
Preheat oven to 400 degrees.
Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat.
In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender.
If you want to caramelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees. Totally your preference though.
Click here for a printable pdf of this recipe.
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