Slow-Cooker Barbecue Ribs
An easy and delicious way to prepare tender barbecued ribs without the barbecue!
An easy and delicious way to prepare tender barbecued ribs without the barbecue!
Five stars for the crock pot suggestion. Best prep is simmering ribs in water bath (with minced garlic, seasoned salt & Emeril's southwestern spice), for 20 minutes; then prepare BBQ sauce of choice (approx 2 cups), add to drained ribs and cook in crock pot for 5-6 hours on low. Remove from crock pot and brown ribs on grill or under broiler.Read More
The sauce tastes alot like ketchup. It is not horrible but it is below average. Do not make this recipe because if you read all of the reviews, no one actually made it by the recipe! Everyone changed it to BBQ sauce..so they should not have rated it higher than a star or two. No one hwo made it by recipe liked it. Just slow cook in your favorite bbq sauce, you will be 100% happier! But slow cooking th emeat that long is FABULOUS.Read More
The sauce tastes alot like ketchup. It is not horrible but it is below average. Do not make this recipe because if you read all of the reviews, no one actually made it by the recipe! Everyone changed it to BBQ sauce..so they should not have rated it higher than a star or two. No one hwo made it by recipe liked it. Just slow cook in your favorite bbq sauce, you will be 100% happier! But slow cooking th emeat that long is FABULOUS.
Five stars for the crock pot suggestion. Best prep is simmering ribs in water bath (with minced garlic, seasoned salt & Emeril's southwestern spice), for 20 minutes; then prepare BBQ sauce of choice (approx 2 cups), add to drained ribs and cook in crock pot for 5-6 hours on low. Remove from crock pot and brown ribs on grill or under broiler.
I always get told I make the bestest ribs from soldiers thanks to this recipe! FIRST, do not ignore the baking in the oven first b/c it removed 1/2" of fat juice in a 9X13 pan!!! THEN, it was hard to decide what sauce to follow since there were a lot of choices suggested, so I went to the most reliable (top rated on the site) called Sylvia's Ribs b/c why ruin perfect ribs?! Basically, dump 2C ketchup, 1C bbq 1C brown sugar, 2.5T lemon juice, 2t Worcestershire, several dashes of hot pepper, 3T steak sauce, cloves garlic ...directly into crockpot. LASTLY, most of the sauces used will be thin in the end, so definitely take out and put in oven at 375 for 20 min to caramelize the sauce onto the ribs (make sure ribs are covered in sauce when you put in oven). These were perfect! You will be a hero if you have a house full of men like me.
This recipe is great!!! The meat was sooo tender and the sauce was tasty with a good kick but not overwhelmingly spicy. I wouldn't change a thing except up the chili sauce and hot sauce if you're a fan of more heat. And just a note to several of the other reviewers... If you just dumped a bottle of barbeque sauce into the slow cooker instead of following the recipe to at least some degree, you really have no reason to write a review. Trust me, this sauce tastes nothing like KC Masterpiece, all you really did was look at this to find out how long to cook them. Why waste our time with a completely unhelpful review?
This was soooooo good. I substitued half of the ketchup with BBQ sauce and used red wine vinegar and it came out better than ribs at some of the restaurants. My husband is a great ribs fan so will definitely make this again.
This recipe was as good as the other reviews indicated. I implemented the variations suggested by others such as substituting BBQ sauce for half of the ketchup, adding garlic salt, using red wine vinegar and adding a little liquid smoke. Superb!
This was an awesome dish!!! I have recently been to three rib burn-off's and Suzanne's recipe was well worthy of competing! I did, however, add a little bit of garlic powder to the pork before cooking, and I added garlic to the sauce. (By the way, the sauce was PERFECT! No more will I buy BBQ sauce, this recipe blows Open Pitt and KC Masterpiece out of the water!)
This is a very good method of cooking ribs. Like others, i substituted my own BBQ sauce. But I must say something to reviewers who Completely Change the Method: The biggest benefit of using a crock pot is the slow cooking and the easy cleanup! I don't understand why some people suggest to simmer in water, use the crock pot and then cook them again in either stove or grill! Then it becomes a grilling or broiling recipe, that uses a crock pot for one of the steps! I guess i just have a pet peeve when people COMPLETELY change either the cooking method or the recipe and then rate THEIR version! Ok that's off my chest, lol. Enjoy your Ribs everyone!
I find it amusing that some people get so upset when reviewers change or add to the recipe. This is what I enjoy the most - hearing how others tweek the recipe. I've fixed these before and they were so soupy. Now that I've read others remarks, I know why and how to correct it. So, please, all you others, keep on making suggestions and telling how you make a recipe better!
As good as any restaurant! Make these ribs! I very rarely take the time to write a review, but these were so good, I view it as my civic duty to let people know how good this recipe is! The secret to making fall-off-the-bone tender ribs has eluded me for nearly 20 years... until now! The ribs turned out fantastic, truly as good as you can find in any restaurant. I'm not exaggerating! MY MODIFICATIONS: I did what many other people suggested and used BBQ sauce instead of ketchup (actually, I used BBQ sauce and some honey), and I used ketchup in place of chili sauce. I also added many dashes of hot sauce (like 15) and a little bit of liquid smoke. Before serving the ribs, I put them on a foil-lined baking sheet, spooned some of the sauce onto them, and baked them at 425 degrees for about 10 minutes per side. I did this to carmelize some of the sauce onto the ribs. Again, these were excellent! The meat came right of the bone as soon as I sank my teeth into it.
Easy to make and clean up. What's not to like about that? Great 'summer meal' that you can make in the dead of winter.
I used 8 lbs of spareribs for generous servings for 5 people and had enough left over for one extra, which were gone before bedtime, they were so good. I used this recipe for the method, which worked perfectly. I baked them first as listed (I didn't take off the fat lining (?) before, but it wasn't a problem). Then I cut them into serving sizes, coated them with the BBQ sauce- from a bottle, and cooked them on the 8 hr. low setting in the slow cooker.Because I had so many, half way through I took them out and rearranged them so the ones on top went to the bottom to help them cook evenly. Around 7 1/2 hrs, they were done, totally tender, but still on the bone, which I wanted. Then as reviewers advised, I put them on a foil lined cookie sheet, spooned more sauce on them and stuck them under the broiler for 5 mn. They were perfect!!!
I made these ribs in my crockpot this past weekend and my boyfriend LOVED them. I bought county style ribs and first browned them in the oven for about 1/2 hr (15 min. on each side). Then i put them into the crockpot and covered them with the sauce. I used 2 cups of sweet baby rays bbq sauce, i cup of ketchup, 1/4 cup of brown sugar, vinagar, and worcestershire sauce. I let them cook on low for about 7 hours. I then removed the ribs and put them back into the oven to brown for about 10 min so the sauce would stick to the ribs better. They were soooooo tender, the meat literally fell off of the bone when i was removing them from the crockput. I will definitely be making these again!!!!!
I am a pretty good cook; however, I have never made baby back ribs before. I made this last night and it was fabulous! I read the reviews and made the substitutions (BBQ sauce for Ketchup, Ketchup for Chile Sauce as I had none). I followed everything else exactly. Question: If we double the sauce, could we slow cook 2 slabs of ribs at a time ... has anyone tried this? Another comment: DO remove the back membrane, and DO cut them before putting in slow cooker. I cut into 3 sections - next time I will cut into 4 sections.
Great. I did the same as others and used bbq sauce and ketchup. I also seasoned with garlic powder, onion powder, pepper and a little paprika. I did the 15 minutes on each side in the oven at 350. I put them in the slow cooker, poured the mixture and cooked for 6 1/2 hours. I took them out and placed them on an aluminum pan, poured the sauce on top and put them back in the oven for 10 minutes at 300 which gave them an opportunity to carmelize. SIMPLY DELICIOUS.
Awesome ribs! I've tried par-boiling (yuck), cooking on a low heat in the oven (dry)...but this worked out wonderful. I bought 2 - 3lb slabs of b-b ribs. Baked as directed at 450. I had cut each slap in 3rds to get the to fit into the crockpot. After reading a lot of reviews, I opted not to try this sauce; instead I used Sweet Baby Rays original bbq sauce. My crock pot has a 10 hour setting which I used since I leave for work at 8 and get home at 5. Next time I won't cook quite as long. Don't forget to remove the skin-like membrane located on the bone side of the ribs. My husband & 2 teenage sons said these were better ribs than at their favorite bbq joint!
This was the first time I've ever done ribs in a slow cooker. It won't be the last!! My husband said it was the best thing I've ever cooked. I followed a few of the other reviews and did 1c bbq sauce (Kraft Hickory Smoke) and 1c ketchup instead of 2c ketchup. I also added roughly 1 tsp of Liquid Smoke. I was generous with fresh ground pepper, salt, and garlic powder on the meat before placing in the oven. The ingredients combined to make a wonderful sauce. I used 8 nice sized country style bone in ribs and the mixture was exactly the right amount to cover the meat and cooked wonderfully. I moved and turned the pieces a few times during cooking just to make sure it all cooked evenly. Cooked on low for 6 hours and the last 20 minutes I turned to high and set the lid ajar so the sauce would thicken a little as recommended by another review and it was perfect. I served with fried fresh garden squash and slow cooked green beans. It made an excellent meal. Will certainly be making these ribs again!
THESE RIBS ARE BEYOND FANTASTIC! We happen to be hopeless addicts of "Sweet Baby Rays" BBQ sauce so I used that in place of this recipes BBQ sauce recipe, but the cooking method alone is FIVE STAR. The meat was just sliding off the bones and EVERYONE raved about them!!! If you can't get to your grill you have GOT to try these ribs! Once in the slow cooker they were on auto pilot! My ribs were cut into sections of 3 manly rib portions so I did turn them once and used a turkey baster and basted them twice during cooking. My lg. slow cooker runs hot and they were done to perfection at 5.5 hrs on low. ***NOTE: To the one person giving these a "C" rating because they are not really BBQ'd ribs and lack smoke flavor? If you crave smoke flavor just add a drop or two of liquid smoke. There is NO WAY a crock-pot recipe will ever compare in taste to traditional grilling and most cooks would know that instantly. However..these CAME DANG CLOSE! They were INHALED in a flash.
It is somewhat frustrating to hear everyone speaking badly about this recipe. Because that is what it is... a recipe. Recipes are meant to be altered to different likings for different people. The first time I read this recipe I knew not to use ketchup because i don't want to eat ribs with a tomato favor in it. So, everyone needs to stop complaining about that and read the recipe first. I mean it gives you the ingredients on the recipe in which ketchup is listed. If you don't want your ribs to taste like ketchup, use bbq sauce... its that simple. And about the meat being too tender? you can always toss the ribs back in the over on broil for 10-15 minutes per side, or you could even throw them on the bbq to glaze/crisp them up a bit. Its basic common sense here people. I used salt/pepper while initially cooking in the oven, took them out and in the slow cooker and then added some olive oil, with a rub and brown sugar and bbq sauce only, no ketchup. Cooked 6 hours and then threw them on the bbq to blacken them up a bit. They were some of the best. And to those who get really tough ribs, you have to check the quality of the meat used, and make sure you have the entire bottom of the slow cooker full with sauce and the ribs themselves coated in bbq sauce. The recipe isn't meant to be difficult. Change it to how you like it and leave out the ingredients you don't like.
I would give this 5 stars but I didn't use the sauce it called for. I used a bottle that I prefer but the technique itself for cooking the ribs were perfect! They were falling off the bone and finger lickin' good! This is my goto for ribs, thanks for the recipe!
Did the oven part for 20 minutes each side@ 400 after rubbing with salt, pepper, garlic powder, garlic salt, garlic and herb spice mix, and Lawreys. Used Sweet Baby Ray's lightly after taking out of the oven, 5 hours on low in the crock pot. My first attempt at baby back ribs, got rave reviews from people that are accomplished cooks - only recipe I'll ever use. Take membrane off the underside before starting process.
Great idea to slow cook the ribs! I tried it for a potluck last week and the ribs were "fall-off-the-bone, finger-lickin' good!" A couple of notes, though - 1) For baby back ribs, I suggest closer to 6 hours than 8. Too long, and the bones seriously just fall out. Spare ribs can definitely handle the full 8 hours. 2) For simplicity, I also tossed in salt, pepper & garlic then just used BBQ sauce instead of following the recipe here. 3) I finished the ribs in the oven at 375 for about 15-20 minutes to get a little crisp on the outside. I will definitely make these again! So easy.
My favorite part of this site is seeing how what other people have to say about recipes. However, this one is a head scratcher. Ignoring a recipe all together, and replacing it with a bottle of BBQ sauce hardly deserves a rating or review. Who needs this site for a bottle of something poured over meat? If any of my fellow Texans find out I made BBQ in a slow cooker, I may have my Texan card revoked. It was worth the risk. I liked the recipe as-is...maybe a tiny bit extra brown sugar, and a teaspoon of liquid smoke. 6 hours was plenty for us. We doubled the meat with same amount of sauce. The juice from the extra meat probably made the sauce a little thinner, but it was still good.
Unless a submitted recipe obviously has some kind of mistake, I first try it the way the cook submits it. Prepared these exactly as in the recipe and they were delicious. The BBQ sauce in this recipe was just enough sweet and just enough spice. Browned at 400 prior placing in crockpot burned off the fat which allowed the BBQ sauce flavors to work without draining off the ribs. Thank you for submitting your recipe.
I have made this several times using the recipe exactly as written and everyone I've served it to has loved it. I think the secret is baking the ribs first to remove the excess fat. I usually make the sauce the night before, cover and refrigerate overnight so the flavors can meld. No one has ever said the sauce tasted like ketchup. In fact they wanted the recipe it was so good. If there are any ribs leftover, I refrigerate along with the remaining sauce. I just reheat in the microwave and reheat the sauce and I got another great barbecue rib dinner.
These were amazing! So tender. I did not have chili sauce so I did what other users suggested and subbed 2 cups of BBQ sauce for the ketchup, and 1 cup ketchup for the chili sauce. It worked very well.
These were fantastic!! I browned them in the oven like the recipe says, don't skip this part! You get a nice crust and drain some of the fat. I browned them and mixed the sauce up the night before and threw it all in a bowl and stuck it in the fridge. In the morning i just tossed it all in the crockpot and let it cook for 8 hours. When I got home from work, i was a little bummed b/c the sauce looked so thin, I put the ribs and sauce on a sheet pan and baked for about 15 minutes at 400 and MAN were these GOOD- the sauce carmelized and thickened up beautifully. The best ever. Thanks!!!!
This recipe is really a method. You can use any sauce you want. I made mine from a bunch of sauces I had in the fridge including asian sauces. I also added liquid smoke. But do pre-brown, then slow cook, followed by searing under the broiler or on the grill. These are VERY GOOD ribs. I used spare ribs. We loved these ribs.
So good and tender! After baking I seasoned the ribs with garlic and onion powder. Then I cooked the ribs in half a bottle(the big one) of Sweet Baby Ray's BBQ sauce and about 2 cups of water. I also added a little Louisiana hot sauce and a splash of orange juice. I cooked them for about 5 hours in the crock pot on low, then smothered the ribs in the rest of the BBQ sauce and broiled it for about 5 minutes! My husband said they are my best ribs ever!
Excellent! The secret is putting them into the oven prior to the slow cooker.. That will release the fat & liquid from the ribs and keep the sauce from becoming to soupy. I followed PEACHESNCREAM2 advise and only used the 1cup ketchup, 1 cup BB sauce 2 TBLS brown sugar and 2tsp vinegar, I also added minced garlic to the mixture and cooked in my slow cooker for 6 hours...Fall off the bone delicious.
4 because I did not exactly follow the recipe after reading all the reviews and everyones suggestions for changes to the recipe. I've mad these twice, once with baby back pork ribs (which we preferred) and pork spare ribs (less preferred because of the fat on them). I think it is important to bake ahead, especially with spare ribs to get rid of some of the fat. I used rib rub both times prior to baking. I cut up the ribs into 2 piece sections after baking. I replaced the ketchup with bbq sauce, and the chili sauce with ketchup, and still added all the extra stuff. Both were falling off the bone at 6 hours. Thickened sauce with a teaspoon of cornstarch in a tablespoon of water, then mixed in. Delicious and will definitely make any type of ribs we have again with this recipe.
Very easy dish.I was short on time so I cooked on high for 4 hours and came out perfect.
I do a dry rub the night before on the ribs and cover them with non stick foil. Take them out of the fridge the next morning, throw foil away, and put them in the crockpot. Cover in BBQ sauce and cook on low for 8 hours. Amazing!
I just tripled this recipe for a party, and everyone RAVED about them. I altered the sauce just a bit... I used half the ketchup and the other half Sweet Baby Ray's Original sauce. I added fresh garlic and I used half the amount of vinegar but used red wine vinegar. I omitted the hot sauce. I was lucky enough to get the meatiest baby back ribs I've ever seen, and they were just fall of the bone tender. And SO easy!
MELT-IN-YOUR-MOUTH-GOOD!!! I made this for Independence Day, with no leftovers. What I did diferent from the recipe: Cut majority of the fat off, cut into thirds (so it'd fit in my slow cooker), added some of the brown sugar to the ribs with the salt & pepper before browning, used 1 cup each of Honey Hickory Smoke BBQ sauce, Honey Roasted Garlic BBQ sauce, and ketchup. I cut the vinegar to 2&1/2 TBS, but I think I'll use 4 next time because it helps tenderize the meat. I also added chili powder, extra Tabasco and chopped onions. If I didn't have garlic and honey already in the BBQ sauce, I'd definitely add them to the mixture. I rotated the ribs every 2 hours so each section had time to soak in the sauce, and served with cornbread. I seperated the leftover sauce into small portions and froze for other meals. Thank you, thank you, thank you, Suzanne!!!
This ribs recipe is the best I have tasted in a long time. They just fell off the bone. I like them better this way than on the grill. Thanks.
I made these for my family and they were a big hit. My grandkids couldn't stop talking about how good they were. This is a keeper recipe, thanks for sharing. I made the recipe as written, I always do the first time....perfect!
OMG! Delish. Seasoned ribs with salt pepper and garlic powder first. Precooked before slow cooking. Used 2 cups BBQ in place of ketchup. 1 cup Ketchup in place of Chili Sauce. Used 6 dashes hot sauce and a teaspoon of Sambal Oelek Chili Paste. I'd probably add more Sambal Oelek next time for an extra kick. Followed the rest of recipe exactly cooking on low 6 hrs. Cracked lid for about an hour to thicken sauce at end and skimmed off fat from the top. Took out ribs from slow cooker when done and broiled both sides for 5 min to complete. Used leftover sauce from cooker for dipping. Husband cannot stop eating and raving about these ribs!
I did my best to make these according to the original recipe. I think this recipe has a good start, but it is essential to return the ribs to the oven with a generous coat of sauce to get a carmelized, sticky coating like at a restaurant. Otherwise, the sauce is just soupy and doesn't adhere to the ribs much. I broiled at 450 about 10 minutes per side in a baking dish so I could also cook down the sauce a bit, too. As for the very controversial sauce, I think it is a matter of personal taste. I used Sriracha hot chili sauce since that is what I had on hand, and the sauce was HOT. I mean, I liked it, but I enjoy habanero salsa, so reader beware. Maybe those who thought it was bland were using a milder chili sauce. The rib sauce was a bit toward the ketchup-y side, but not bad. Of course, I did not have a full 2c to use, it was more like 1 1/4c. Maybe the reduced ketchup amount helped the flavor. I also think the ribs don't need as much sauce as the original recipe calls for to cook properly in the crockpot, so shorting the ketchup further might be a good future change. Side note: I used country ribs since that's what I had.
OH MY!!! I would give this more stars if possible, I made if for a dinner party, everyone loved it, had to use a latel to get the meat out because it was falling off the bone. I did follow other reviews and instead of using 2 cups of ketchup i used 1 cup BBQ sauce and 1 cup of ketchup. will make again and again
This is a great recipe for starters. I am no too fond of ketchup and didn't have any chili sauce, so I used 1 cup of Kraft Mesquite Smoke BBQ sauce and 1 cup of Spicy Honey (this about the equivalent to 1 18 oz. bottle). 1/2 cup of brown sugar, couple of splashes of red wine vinegar and a dash of tabasco. I had one 2.45 lb. slab of ribs, baked @ 400 for 15 minutes per side per the recipe. The meat was falling off of the bones after 3 Hrs. 30 Min. on low in the crock pot. I kept them on warm for another 3-4 hours. Served with green beans and baked corn on the cob. The ribs were great and we will be passing this along to friends and family as well as cooking them again and again.
Oh my gosh!!! These ribs were awesome. Here is what I did based on several other reveiewer suggestions. I used 1 cup of my favorite bbq sauce, 1 cup of chili sauce and 1 cup of ketchup. I also added 1 tbsp of liquid smoke. I used 4 lbs of country style ribs, but there was a lot of extra sauce so I served it over rice. Cooking for 6 hours on low was more than enough. Next time I am going to use 5 lbs of the country style ribs but I will trim the fat before I put them in the crock pot (the sauce was a bit greasy, so I think trimming the fat will help). The meat falls apart and the sauce is soooo tasty - thanks so much for the recipe.
I followed the recipe and instructions exactly as shown, and I am VERY disappointed! The ribs are black on the outside, and they taste burnt! Why did this happen?
The best ribs I have ever fixed in my 65 years, and I'm from Texas and have fixed a LOT of ribs. Only change I made was adding 4 Tbl. Raspberry Chipolte marinade and 2 Tbl. liquid smoke to the sauce. Only took 4 1/2 hrs. in the crockpot.
This was my first attempt at making baby back ribs (on 4th of July no less!) and I'm so glad I tried it. I followed other's lead by substituting store bought BBQ sauce for the ketchup. Used 1 C of sweet chili sauce (from asian grocery) and a couple squirts of siracha hot sauce. No brown sugar was needed. Used 2 TB of red wine vinegar. Added 3 cloves of fresh chopped garlic and onion powder to sauce. The rest was followed per the recipe. Love the oven browing to remove excess fat. This prevented the sauce from being too greasy. Cooked in slow cooker on low for 5 hours and then finished on charcoal grill for about 20 minutes. Results were spectacular, will be making these again!
Be sure to turn ribs during cooking so they don't stick to sides & burn. Can also place them in the oven on a baking sheet for last half hour so that the sauce caramelizes onto the meat!!
Tried this recipe twice. The first time the ribs were incredibly hot!!! This was because 1 cup of the chili sauce I had is way too much!! The second time I only put about 1/4 cup of chili sauce and it was perfect!
Well I made this recipe with ALL the original recipe ingredients, with zero changes, and we loved it. We were able to pull the meat right off the bone and leave the bone completely empty. There wasn't an ounce left after we were done. We've enjoyed the homemade sauces that are suggested on this site, and we weren't disappointed with this one at all. I would certainly use this recipe again. What an easy and delicious way to have homemade babyback ribs!
AMAZING!!I added 2 cups of Cattleboys BBQ sauce & only 3/4c ketchup and left out the chili sauce. I boiled pork sideribs for 1 hour the night before, placed them in the slow cooker along with the rest of the ingredients and placed in fridge. The next day I cooked them in the slow cooker all day!! 8 hours, the meat fell off the bone, SIMPLY DELICIOUS & EASY!!
This recipe is great! My husband raves to everyone about them. Don't add bbq sauce to this there is no need to this is what bbq sauce is!! The only thing I do is chop up a whole medium sized onion and some garlic and add that and it tastes so yummy! I leave them in there for about 7 hours and they are just fall off the bone delicious.
I agree with another comment that the sauce tastes too much like ketchup. I also found that too much of the flavour of the meat was lost in the slow cooking. I admit that I'm a purist when it comes to ribs and nothing comes close to ribs that were dry rubbed, smoked slowly and then sauced at the last stage of cooking.
BEST RIBS I'VE EVER HAD! I love traditional barbecued ribs, but these had the perfect blend of BBQ flavor and sweetness. I used 3/4 cup brown sugar instead of 1/2 cup because it smelled rather strong when I was mixing the ingredients. I used half dark-brown sugar and half light-brown sugar. Perfect blend for that extra little bit of sweetness. I also cut them before putting them in the pot; they fit better that way, plus the sauce gets a better coat. I cooked about 7 hours.
Fall off the bone juicy!! I made my own bbq sauce (ketchup, brown sugar, liquid smokes "hickory smoke", seosoning salt, garlic salt, sea salt, course pepper, worcestershire sauce, cholula hot sauce, c as yenne pepper, and my favorite ingredient white wine -season to your taste ) ALWAYS TASTE TEST! Just don't taste it after you put it on tge beef or pork ribs lol. And if you like the taste of your bbq sauce b4 its cooked, you will love the taste after its cooked! Fabulous, fabulous, fabulous! I cooked 1 lb pork back ribs pre wrapped in the meat section. so juicy and falling apart my 9 month old could eat them!
Man, did my husband rave about these ribs! I had to adjust my rating because I did not use this recipe for the sauce-- I used 2 cups of a bottled sauce as a time saving measure. What I really appreciated was the cooking method(s)-- after the 30 min. in the oven, sliced the ribs into individual pieces and let marinate in the BBQ sauce overnight-- then added a 12 oz can of beer to prevent sticking and burning. Pre-cooking in the oven and then the slow simmer had these ribs fall off the bone tender-- literally! AND-- that membrane/skin that you find on one side of the ribs (which can get kind of tough)? Right after they're done in the oven is a GREAT time to remove that-- just lift it up w/ the point of a sharp knife and peel it right off. Having that off helps w/ tenderness of the meat, as it can absorb more sauce while it cooks!
Followed the recipe and didn't like it... too ketchupy. Will not make again
Giving it 5 stars just for the slow cooker method idea..... I know, but at least I'm not saying its great after changing everything but the animal the meat came from! This is what I do, rub ribs (whole slab babies) w/ Paul Prudhomme's "Meat Magic" mixed w/ some brown sugar. In the crock Pot it goes for 8 hrs. on low, take em out, fridge till next day, cut in portions or leave whole and throw on grill brushing w/ your fave sauce till sticky, caramelized, chared and heated thru... whew I want them NOW! I have "cheated" and done this a day or 2 ahead... pre saucing/grilling, called friends over for ribs, and all I had to do was apps. sides, and heat on grill and of course the adult beverages!!!! Everyone thinks you made ribs same day! Gosh I LOVE PAUL PRUDHOMME!!!! and all his spice mixes, try them all! Salmon seasoning is KILLER!!!! Use it for salmon cakes! : )
This was THE WORST recipe that I've ever made! I seriously do not understand the 5 star comments. I did exactly what the recipe called for and all I got was burnt, rock hard meat!! It stuck to the sides of the crock pot like cement! I cooked it on low for 7 hours as directed. I'm not sure where I went wrong but if I could rate this a ZERO, I would!!
Pretty good. I used 2 cups Ketchup with 1 cup BBQ sauce. Chili sauce just takes like ketchup to me anyway.
Pretty good, but still too sweet after cutting sugar back by half. I'll probably go to less ketchup and more chili sauce next time also.
Great slow cooker recipe. I followed a lot of the advice from commenters here by skipping the browning part and placing the meat straight into the crockpot (I also tried this a second time and browned the meat, but I didn't see enough difference to make the browning process worthwhile) and then finishing them in the oven. Used boneless country style ribs and will continue to do so. Good for freezer meals.
I was VERY disappointed with this recipe and extremely surprised it has such a high rating. Way too much ketchup.
Really good..my family loves them..we used the baby back ribs..the only difference I made was in using bbq sauce in place of the chili sauce..and using splenda brown sugar because I'm diabetic . Cooked them longer and they got the crispy almost charred appearance of being barbequed.
Disappointing. Idea of browning in oven first was good. End result was sooupy. Sauce tasted like tangy ketchup. Not a keeper. Thank you.
Very Tender! I cooked the ribs as directed but just used our favorite BBQ Sauce (Sweet Baby Rays). I did add about a 1/2 cup of water to the slow cooker.
Amazingly tender!!! I read other reviews and used half ketchup and half bbq sauce. I also sprinkled some garlic powder on the ribs. The sauce was perfect!! It's even better than my fiance's recipe. Shhh....we won't tell him!
I did 1 cup BBQ sauce instead of the chili sauce. I also added two tbs minced garlic. I didn't bake the ribs but boiled them for 20 minutes then put in crock pot. They were yummy! Would go great with mashed potatoes as there was a bunch of gravy left in the crock after I took the ribs out.
Way too much ketchup for me.
I MADE THIS RECIPE AS ORIGINAL: The sauce was not that great, it tasted like ketchup. Like a lot of ketchup. If I have to follow all the suggestions, it's not the same recipe, that's why I did it exactly as stated.
These were great! Browned them in the oven, put them in the slow cooker with a bottle of Sweet Baby Ray's barbeque sauce and went to the beach. When I got back dinner was ready, had a salad already made and roasted potatoes. 5 stars for ease and taste, try it!
If you cook the ribs too long in the oven, they will dry out and not absorb the barbaque sauce. I didn't like the homemade sauce, next time I would look for a different bbq recipe or buy.
Favorite! I made some changes. #1 - added 2 tsp. of minced garlic #2 - added 1/2 of onion, diced #3 - eliminated chili sauce #4 - used 1 1/2 c. ketchup and 1 1/2 c. Sweet Baby Ray's bbq sauce (THE best) #5 - we usually use bone-in country ribs, simply due to the cost These get rave reviews. People request them weekly!
Very tender, moist ribs! My whole family loved them! I agree with another reviewer that putting them back in the oven for about 20 min before serving to caramelize the sauce is a definite must. Instead of the ketchup & the chili sauce, I used several different flavors of BBQ sauces and then added that to the last 4 ingredients. Wonderful flavors. Will definitely make this again!
The cooking METHOD is 5-star, but the sauce is not going to suit most tastes. The oven step helps get rid of goop that would sit in the slow cooker. But skip the sauce as soooo many other people have described and just put the pre-browned ribs in your slow cooker with a bottle of your favorite BBQ sauce. Easy-peasy.
Very easy and very yummy. The ribs were so tender and tasty. I'll definitely be making this again. (I also added garlic powder and onion powder to the sauce.)
I loved making this recipe, my roomates could not believe the taste of the ribs. For my first time making this the ribs came out falling off the bone and I think better than using a BBQ base. Easy to make and easy to clean up. Also, I preped the recipe the night before which was a good idea. I mixed all the ingrediants and saved in one bowl and covered with cling wrap and then browned the ribs for 15 min on each side just like the video. Then I refridgerated that too. In the morning all I had to do was add the mix and ribs and there you go.
The oven step is unnecessary if you are using babybacks, which is always my preferred variety. (less waste so they actually end up as cheap or cheaper than spare ribs) The sauce......to each his own but as other reviews have said...tastes too much like just catsup..Stick with your own recipe or use a premium store bought sauce. (IMHO).....
I thought this recipe was very good. I liked the idea of cooking for 15min/e side at the start to drain off some of the grease. I cooked as directed in slow cooker (8 hours on slow) and the result was fall off the bone ribs - PERFECT! Because my family isn't big on ketchup, I did make a slight alternation (in place of ketchup, I used 2C of Sweet Baby Ray BBQ sauce). I also cut the amount of vinegar in half (personal preference). My family enjoyed them and I will be using this again in the future!
I did not like this recipe at all. I aged 30 years just at the taste of the vinegar in it. Very strong. If you must make this recipe use a bit less vinegar. I won't attempt this again though. The other flavors weren't anything special.
So great! I will trim off more fat though for next time. Even with the pre-cooking, there was quite a layer of fat in the slow cooker. I also baked at the end to caramelize the sauce.
I did not care for this recipe.
Excellent ribs.........I took the suggestions of many and edited the recipe to be: 1C each of ketchup, chili sauce & BBQ sauce (Stubbs), 2-1/2 T red wine vinegar, rest ingreg. the same. It was fantastic!
These are wonderful. I've made these as is and I've made them with changes and I've never been disappointed. If I'm in crunch for time, I'll just put them in the crock pot with my favorite BBQ sauce: sometimes bottled, sometimes homemade. Whatever is on hand. When they're done i put them in the broiler for a few minutes to give them a grilled taste. Excellent.
Outstanding... first real "fall of the bone" ribs recipe that worked for me. Next time I will brown in the oven a little longer and drain off more fat and cook in the crock pot shorter (5 hours on low). I just subbed one cup of katchup for bbq sauce and used coctail sauce instead of chili sauce.
Baked in oven as directed to get out fat and water, then used Masterpiece BBQ sauce, done in 4 hrs.
Positively the BEST! I can understand reviewers who may use jar BBQ sauce to make this simpler (I guess), or who sub 1 cup BBQ for a cup of ketchup, but I don't understand how anyone can fault this recipe. The only changes I made was to add liquid smoke, and red pepper. So, so, so very good!
modify: 1 c ketchup, 1 c bbq sauce, 2 Tb worc., 4 Tbsp vinegar, 2 TB brown sugar, oregano
Rating this 5 stars on technique alone. Searing on both sides makes these ribs crispy on the outsides, tender and juicy on the inside, slow cooker or not. Certainly the best ribs I've ever cooked. . .Use whatever barbeque sauce you like - it's a personal thing. . . or a regional thing or whatever. It is the technique that is the keeper.
I love this recipe, but I don't put the ribs into the oven before putting them in the slow cooker. I just throw everything into the slow cooker & then just skim the fat before we eat them when they're done.
I actually had these Ribs on 8/25/08 for dinner. I just forgot to submit the review. They were excellent. I did follow the substitute suggestions from previous reviews. I used 1 bottle of Jack Daniels Hickory Smoke Brown Sugar BBQ sauce 1/4 cup of Hot Chili Sauce 1/4 cup ketchup I also put dry rosemary in as well as well as the remaining ingredients listed. I seasoned 1 side of the ribs with McCormick dry BBQ seasoning and placed in the oven for 15 minutes. Turned them over, seasoned the other side, and placed back in for another 15 minutes. This was great since it helped to eliminate some of the oil that would normally end up in the main dish. Total cooking time in the slow cooker was 5 hours (on low) which was what I wanted because I wanted to still be able to pick the whole rib up, instead of it falling off the bone. I probably could have cooked it for 5 1/2 hours and still would have received the same result. Give it a try. I am sure you will like it.
We simply placed washed & dried ribs in slow cooker and add one bottle of cherry preserves. Turn on low setting and enjoy in 8 hours!
I don't know why, but the slow cooker method did NOT work for me here. I set it in the morning before work for 6 hours on low, and my slow cooker automatically goes to "warm" until the food is ready to serve. This has worked for many other dishes, but when I got home after 9 hours, the sauce was burnt and the ribs were tough. Worst part was, I had guests over so I had to sprint to the grocery store to start over! I ended up boiling the second set of ribs for an hour in salted water and then baking them at 350 in the sauce first covered in foil for half an hour and then uncovered for another half an hour. The second round were fall-off-the-bone delicious. Also on the sauce- I followed others' suggestions and used 2 cups of BBQ sauce, 1 cup of sweet chili sauce, a generous "squirt" of Sriracha, vinegar, salt, pepper, and oregano. The sauce came out absolutely amazing. Hope this helps anyone who has a long work schedule.
My husband and I loved this! I did as others suggested and replaced the ketchup with BBQ sauce and ketchup with the chili sauce. Everything else stayed the same. I will make these again and again.
I made a few changes instead of catsup and Chili sauce I used KC Masterpiece BBQ Sauce. I used the grill to sear the ribs and then placed them in the ctrock pot. It is so nice to come home to fresh BBQ ribs that tasted like they just came off the grill. Be careful when you remove from the crock pot because the meat will fall off the bones. Super recipe!
Simply delicious! I love the ease of browning the ribs in the oven prior to putting them in the crock-pot. I sprayed them with a little olive oil spray to help them brown. I also seasoned with regular salt and celery salt plus pepper to give them a little zing. I followed the advice of other reviewers and used a combo of ketchup and barbeque sauce and skipped the chili sauce. I omitted the oregano and added about a tablespoon of minced garlic. I also poured the sauce over the ribs and browned them in a 400 degree oven for about 20 minutes prior to serving. They crisped up and caramelized beautifully! I will definitely make these again!
I made this today and this sauce is bad.
Absolutely wonderful! Although, I made it with beef ribs.
The best and easiest rib recipe ever. I have done this twice, but I used my favorite bottled barbeque sauce. The ribs are moist and fall off the bone. Couldn't be easier or tastier.
Hands Down the best ribs ever. First off Rubbed these bad boys down with Paula Deans house seasoning. and McCormics Pork Rub. Substitued 2c Cattlemans SmokeHouse BBQ sauce for Ketchup and 1c Ketchup for the chili sauce. No need to add any vinegar. and hit it with a nice helping of lousiana hot sauce. Kids and Wife loved it all were coverd in the Saucey Goodness Provided by these Ribs. Cooked on Low for 7hrs and Finished in the oven at 400 for another 30min. Will be makeing these again soon.