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

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

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

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it