Skip to main content

Slow Cooker Ribs


Is anyone else crushing on the fact that it is FINALLY spring?! I normally don't mind winter, but come on - this is not Westeros and winter can (and should) come and go here.

I've really been anxious for spring this year because we are getting a patio poured in our backyard this week. Since it's been a hot minute since I've posted (you know, three years I think) I should catch you up that we moved about two years ago to a new build, and therefore our yard has been a bit lackluster. Last fall we built the kids a playground, and now we will finally have a patio where we can hang out while they play, like respectable adults versus sitting in lawn chairs on the grass.

With the new patio comes more grilling, which I'm coming around too, but ribs are just something I've never been able to successfully grill. Rob wants a smoker, and maybe now that we have a patio we can get one, but I really don't see the need to reinvent the wheel here - I've always had tremendous success with these ribs. They're fall apart tender, and so full of flavor. Plus, Tyler calls them T-Rex ribs and could eat half a rack himself if we let him! He's even taken leftovers for lunch before.


Slow Cooker Ribs
Ingredients:
3 lbs baby back ribs, membranes removed
1.5 tablespoons brown sugar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups BBQ sauce (homemade or store bought)

Directions:
In a small bowl, mix together: brown sugar, salt, cayenne pepper, smoked paprika, black pepper, and garlic powder. Rub mixture evenly over both sides of the ribs, really working it in to the meaty side.

Arrange your ribs standing along the perimeter of  your slow cooker - wide end down and meaty side facing the outside of the slow cooker.

Pour sauce over ribs, cover, and cook on low until tender - about 6 hours.

Preheat broiler. Line a rimmed baking sheet with aluminum foil, and place a wire rack on top, spraying with vegetable oil spray.

Using tongs, carefully transfer ribs to the wire rack.

Skim fat from leftover braising liquid. Baste some of the skimmed liquid over the meaty side of the ribs with a silicone brush.

Broil until the ribs begin to brown and caramelize and get sticky - about 5-7 minutes. You can continue to baste with braising liquid if you desire. (I usually still top at the table with extra sauce so I only baste once.)

Remove ribs from broiler and tent with foil to rest for about 10 minutes. Slice the ribs between the bones, and bust out the wet wipes!

Note: You could strain the braising liquid and reduce on the stove for 10-20 minutes to create a fantastic sauce to serve on the side.

Source: heavily adapted from America's Test Kitchen: Slow Cooker Revolution 

Comments

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Foodbuzz 24x24: A Very Hungry Caterpillar First Birthday Party

It's hard to believe that my baby boy is technically no longer a baby anymore!  It seems like just yesterday I was a nervous wreck on our way to the hospital, and now all of a sudden I'm planning a birthday party!

Even before Ty was born though, I knew I wanted to do a Very Hungry Caterpillar party.  I'm not exactly sure what made me think of it, but one day I was sitting in his room and imagining reading him the first book I bought for him.  Yep - The Very Hungry Caterpillar!

There is something about the classic children's book that lends itself very well to entertaining.  Generally speaking, the focal point of any event (aside from the reason for celebration), is the food.    For those not familiar with the book - The Hungry Caterpillar is all about food!  He eats is way through many different foods, until he's big and strong and becomes a beautiful butterfly.  A perfect metaphor for a young baby.  It's amazing how much such a little guy can eat - but at th…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…