Crockpot Baby Back Ribs Recipes

CROCK POT BABY BACK RIBS

Steps:

• Peel the membrane off the back of the ribs. I find this goes better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also, trim any chunks of fat on the ends and look for bone chips on the end of the ribs.
• If you want to use liquid smoke, rub a small amount on the ribs before the dry rub. Use a commercial rub or make your own. Apply a good coat of the rub.
• Cut in half and place in a large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use rolled-up foil if you need to brace or elevate the ribs.
• Cook on low for 7-8 hours. Do not remove the top to check the ribs as they cook. You are creating a mini oven. So, don't let the heat out. The ribs need to be "fork-tender" and reach a minimum of 185° but over 195°-205°.
• Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
• Place under a broiler until you get the desired browning - about 5 minutes for me with a high broiler and the rack at 7 inches. Or you may also brown on your grill.

CROCKPOT BABY BACK RIBS

Steps:

• Take the half slab of ribs and slice in half. Take a pork rub (I use Chicago Steak & Chop) and liberally rub top, bottom, and edges of ribs. Wrap tightly in plastic wrap and refrigerate over night.
• Next morning take a medium size crock pot and pour in beer and 2 tbls liquid smoke. Unwrap ribs and place them in the crock pot also, meaty side down. Set crock pot on low and set timer for 6 hours.
• Every two hours Turn the ribs over. Be careful after the first two hours. They will become very tender and can easily start falling apart.
• After six hours remove the ribs from crock pot and place in a pan. Preheat oven to 350 degrees. Take barbecue sauce of your choice and spread over entire surface of ribs.
• Place pan in oven for 25 minutes which will cook down rib sauce. Vary time 5 minutes either way depending if you like wet or nearly dry ribs sauce. Remove from pan and serve!
• This admittedly is a small serving of ribs. In my case it's just the wife and I. Increase rib amount as desired. Amount of beer and liquid smoke is variable and adjustment is not that big of a deal. Just as long as the ribs stay moist while cooking, low heat and beer will make them fall off the bone, literally.

SLOW-COOKER BARBECUE RIBS

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

SLOW & EASY BABY BACK RIBS

Steps:

• Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

SLOW-COOKER BARBECUED BABY BACK RIBS

Steps:

• In medium bowl, mix all sauce ingredients; set aside.
• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
• Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
• Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

BABY BACK RIBS (SLOW COOKER)

Steps:

• Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.
• My Note: THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS. I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER. I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE) AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM. THEY WERE AWESOME.
• First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!