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

Beach Party Cupcakes AND 100th Blog Post

I saw these cupcake pops on Bakerella's site and just knew I had to use the idea sometime. When thinking about something fun to make for 4th of July I thought about something summery that the kids would enjoy so obviously a cute cupcake would do the trick and what's more fun in the summer than fireworks and swimming? Not much, I'll tell you that! Knowing that everything is fireworks galore on the 4th I decided to go the swimming route and make these cupcakes. Not only were they adorable, it really only took an extra 10 minutes to decorate than if I were to frost a plain-jane cupcake. Surf's Up! (aw man, I wish I had made some surfin little dudes! I'll have to remember that for next time!)



Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham C…

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…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…