It’s August, which in Louisiana means it’s really too hot to even go outside. You don’t see people walking at the park, no kids riding their bikes. The heat index is usually around 115. You certainly don’t often see people outside grilling. Who wants to stand over a flame in that kind of heat?
Crockpots are great for summer cooking, since they get the job done without heating up your whole house. I couldn’t wait to try the crockpot ribs recipe I saw on Pinterest, but I was a little hesitant. I just wasn’t sure how that would go. I decided to finally give it a try and was so incredibly pleased. Let me tell you, these ribs were TENDER. Like hard to get out of the pot tender. They just wanted to fall apart. They are fantastic. My husband says he thinks they’re better than his bbq ones. I didn’t use the seasoning mixture it called for, simply because I had some on hand (Sweet Pecan Rub from Red Stick Spice) that used those ingredients, but I’ll post the recipe anyway with the seasonings. Whatever you do, do not skip the broiler step. It takes great ribs and just makes them better. Mmm…
Note: I normally use my bigger 6 qt slow cooker, but used my smaller 4 qt one for this because the ribs kept wanting to slide down since there was so much room. If you don’t have a smaller one, you could make a ball out of foil to fill in some of the space.
Slow-Cooker Easy BBQ Ribs
Slow-Cooker Easy BBQ Ribs
Recipe from Mmm… is for Mommy
1.5 tbsp sweet or smoked paprika
1 tbsp light brown sugar
1/8 tsp cayenne pepper
salt & pepper to taste
2.5 lbs pork back ribs – leave the membrane on the back to help hold them together
1 cup of your favorite bbq sauce, I used Stubbs
Mix the seasonings together in a small bowl, then rub all over both sides of the ribs. Spray the crock pot bowl with nonstick spray, then place the ribs on their sides against the wall of the crockpot, thick side down and meaty side against the wall. Drizzle your cup of bbq sauce over them, then cover and cook for 7 hours on LOW.
When 7 hours are up, cover a cookie sheet (rimmed pan) with foil, then place a rack inside of it (I used a cooling rack). VERY carefully remove the ribs from the slow cooker and place on the rack, meat side down. They are going to try to fall all apart! Place a strainer in a small saucepan and carefully pour the liquid that is remaining in the crockpot through the strainer. Remove the strainer with the debris and bring the liquid to a boil. Allow to cook, at a boil, for 15 minutes or until the liquid has reduced by a third. Turn the broiler on to low and baste the ribs with the thickened liquid. Make sure your oven rack is about 10 inches under the broiler element. Cook under the broiler for three minutes before removing and carefully flipping over, meaty side up. Baste again and cook for 9 minutes under the broiler, basting a couple of more times during that 9 minutes.
Remove and enjoy! You can serve the remaining sauce on the side.
All you need to make great ribs!