Jacinda and her Texas brethren will probably call this sacrilege, but I like to make BBQ ribs in the slow cooker. It’s so easy and so mouthwateringly delicious. I usually have the most energy first thing in the morning, and knowing that I’ve already prepared dinner gives me a boost for the rest of my day, knowing that I don’t have to worry later about what I am gonna cook or if anyone is going to have a meltdown because there was too much homework and then I’ll forget to marinate the meat, etc.
So slow-cooker BBQ ribs it is! This is so easy and they are fall-off-the-bone delicious. My family loves ’em, I hope yours does too.
If you love crock pot cooking, try my favorite crock pot recipe: Easy Butternut Squash Soup and get my slow-cooker BBQ ribs recipe after the jump…
Crock Pot BBQ Ribs Recipe
First things first, you’ll need some pork baby back ribs (about 3-4 pounds for a standard rack). Cut them so they will fit into your slow cooker and generously season them with salt and pepper.
Preheat the oven to 400 degrees. Place the ribs in the oven for 15 minutes, then turn them over and cook for another 15 minutes. This browns the ribs, and lets some of the fat drain off, so they don’t get sloppy/watery in the crockpot.
While the ribs are in the oven, mix your sauce. Feel free to mess with this recipe as much as you like, this is how we do it (we like our ribs sweet, not spicy because my daughter is anti-spice, but feel free to spice it up with a dash of hot sauce or a teaspoon of crushed red pepper).
2 cups your favorite BBQ sauce
1/4 cup packed brown sugar (or more to taste, if you like ’em really sweet)
4 tablespoons apple cider vinegar
2 shakes Worcestershire sauce (I’m not one for staunch measurements)
3 teaspoons dried oregano
Salt and Pepper to taste
Whisk all those ingredients together.
Place the ribs in the crockpot, then pour the sauce over. Use tongs to turn the ribs a few times and coat them in sauce.
Turn your slowcooker and low and cook for 8 hours or so, until the meat is falling off the bone. If you remember, stir them around once or twice throughout the day so they don’t stick to the sides, but if you forget, that is fine too.
For the last 1/2 hour or so of cooking, remove the lid to let the sauce thicken a bit. Eat!