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- Meat and poultry
- Slow cooker beef
Tender beef ribs in homemade barbecue sauce are ready in 4 hours of slow cooking, but are even tastier if you slow cook them for 8 hours.
15 people made this
- 240ml water
- 240ml ketchup
- 175g tomato puree
- 110g soft brown sugar
- 120ml vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 900g beef back ribs
MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min
- Mix water, ketchup, tomato puree, brown sugar, vinegar, mustard and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Reviews & ratingsAverage global rating:(242)
Reviews in English (197)
It sounds like it would be too sweet, but in the end it is just perfect. Great for the upcoming fall and winter seasons, fantastic aromas you can use up to 3 lbs of short ribs, with this recipe.-08 Sep 2012
I would definitely sear the ribs first next time and would also leave the water out of the sauce. The flavor was really good, but we prefer a thicker sauce.-07 Jan 2013
SLOW-COOKER BARBECUED RIBS
These are yummy barbecued ribs that are so easy.
Everyone needs some good slow-cooker recipes for days that you know you’re going to be gone all day and aren’t going to have time to come home and put dinner on the table! This is a great one! We made these over the weekend and my kids gobbled them up:)!
Slow Cooker BBQ Ribs – When There’s No Time To Grill!
BBQ ribs are one of my favorite meals! When grilling them isn’t an option, this Slow Cooker BBQ Ribs recipe makes dinner easy with almost no effort at all.
Only 4 ingredients are necessary to make these fall-off-the-bone ribs. The only prep you’ll need to do is to slice an onion. The onion slices go into the bottom of the slow cooker, then pour in the water. Add the ribs and slather them with a cup of the bbq sauce. Cook the ribs for the recommended amount of time. Remove them from the slow cooker and put them on a foil lined baking sheet. Slather on the rest of the bbq sauce, and put them under the broiler until the sauce bubbles. Delicious, saucy, tender slow cooker bbq ribs that will quickly become a family favorite!
When choosing a keto bbq sauce to use, make sure to choose a flavor that you love. Whether it’s sweet, smoky, spicy and tangy or all of the above, there are many varieties out there. Just make sure it’s sugar free.
This recipe combines the ease of the beef ribs being boneless (you can enjoy them without struggling!) with a slightly sweet but tangy barbecue sauce. As the tomato paste based sauce cooks, it develops deep, rich flavor that is enhanced with the brown sugar, vinegar and other ingredients. The result is a well coated, deep flavored rib dinner.
Sounds So Delish About To Cook It Wish Us Luck
I cut down the vinegar a little as my kids don't like barbecue sauce that is too tangy. I probably used about 1/3 cup instead of 1/2. This was delicious. We all loved it. There were no leftovers. I might try this with a pork roast or tenderloin too as the flavor was really nice.
Love ribs but my youngest won't eat meat with bones so this recipe is perfect. We all enjoy it.
Ok, heres the deal on this recipe. It's fantastic! I made two minor changes . . . I substituted apple cider vinegar for regular, and I used 1.5 tablespoons dry mustard instead of prepared. The sauce resembles the sauce at Jims Rib Haven in East Moline , IL. Jim's is my all time favorite!! Give this one a shot, never mind the garlic and onions as mentioned in the other review. Its great the way it is!!
I used manwich in place of the tomato paste/brown sugar the taste is similar and it came out wonderful!
Moving day is a hassle and usually means fast food places. but not with this! Stuck it in the crock. used bottled BBQ sauce with a few minor additions..PERRFECTION! Baked potatoes in microwave and first dinner in new home was a meal to remember! (and NO work at all!) Only thing giving away the simplicity was the paper plates! (and can be eaten with plastic forks. no knives needed!)
Made it for a birthday party and everyone loved it. Beef shredded very easily and was packed full of flavor. Did not alter recipe at all. Served on hamburger buns. Even my fussy eater loved it!
Finally..approval from my 15yr old! This is a great simple recipe. kid approved. I had a small package of the ribs, so i adjusted the amounts. I used all the ingredients listed. I didn't have prepared mustard so I used regular kind. I added a pinch of chili powder. I wanted to bake them, so I browned them first seasoning them with all purpose seasoning. Baked at 350 -1 & 1/2hr. YUM! Remember though: I had small package of ribs to work with..
Two thumbs up! Simple, tasty, quick to prepare. Uses ingredients even I have in the house. Appeals to the meat lover in me. Complete the meal with with store bought mashed potatoes and ice cream for desert, maybe a salad, too. Perfect meal.
I am surprised this doesn't have more positive comments! I made this and left out the mustard. Also, I was running short on time and so I only have 5 hours to cook them. I did the first hour on high and then did the last4 hours on low. They turned out AMAZING. I can only imagine if I had set it to low and allowed it to cook for the full 8 hours how much better they'd be. I'll find out soon since I'm making them tomorrow again. I liked that the sauce wasn't all gooey and gross. I don't like a lot of bbq so it was perfect for me and I just spooned extra sauce onto my husbands since he does. I'm going to try this with other meats as well like those beef chunks that are packaged for stews. SOOOO GOOD AND CHEAP.
I used a modified version of the recipe due to not having all ingredients. Instead of brown sugar, I used white sugar, and instead of a 6 oz. can of tomato paste, I used a 16 oz. can of tomato sauce. Also, put the ingredients in a crockpot on high for 2 hours and on low for 4 hours instead of on low for 8 hours. I'm not sure how my results would compare with following the exact recipe, but the ribs came out tender, juicy, and tasty! My companion and I both very much enjoyed them. We also ate some whole kernel corn with butter on the side instead of rice.
This has been cooking in my crockpot all day. what a smell! The ribs just fall apart and everyone loves it! Great recipe. Will definetly make this again!
Tasty and Saucy Slow Cooker Beef Ribs Recipe
Is it just me or is getting a slow cooker one of the best investments you can make for your kitchen? I find using my slow cooker very convenient especially with tenderizing meat or veggies. Also, since getting one, I was able to make beef ribs more frequently than I used to.
Why do you ask? Because all I had to do is sear them then throw them in the slow cooker and leave it to cook while I work on the other house chores. #TimeManagementQueen
Sure, it’s not Texas Smokehouse BBQ Ribs. But have you had a melt in your mouth braised beef back rib? Or fall off the bone BBQ short ribs? The pure epitome of succulent in every bite.
So, here I’m sharing my Top 2 favorites when making slow-cooked ribs. Enjoy!
Time-Saving BBQ Slow-Cooker Recipes You'll Love
If you ask any pitmaster, they're likely to agree that the key to perfect pulled pork has a lot to do with how long the meat has been cooking. Unlike quickly searing a steak or some shrimp, cooking a pork shoulder on low for hours allows the moisture and flavors of the meat to be sealed inside. This pulled pork recipe recipe mimics the 'low and slow' method, and the juicy result is certainly worth it. It's tender, soft, and melts in your mouth. Even better news? You've probably got most of the ingredients you need to make this exceptional pulled pork already in your pantry or fridge &ndash now all you need is a great pork shoulder. This simple recipe calls for a few sweet onions, some seasoning blend, chicken broth, salt, and a tenderloin. That's it. Give the pork between eight to ten hours in your slow cooker, and it will be fork tender and ready to shred by dinner time. Plus, it'll fill your house with a mouth-watering aroma.
Pulled pork is a regional classic, and we believe that all Southerners should be able to make it. This slow cooker pulled pork is a great foundation for both amateur and seasoned cooks, and doesn't take much time to prepare in advance. When it comes to seasoning the meat, we recommend a spice blend of garlic powder, oregano, and crushed red pepper. You can often find this already blended in the spice aisle of your local grocery store, but don't be afraid to mix up the ingredients if you've already got them all on hand. We tested this recipe with McCormick Grill Mates Backyard Brick Oven Seasoning, but try swapping in your favorite pork rub if desired. If you'd rather not serve this great pork dinner recipe as a main dish, it can easily be subbed into many of your other favorite recipes. Try making Pulled Pork Nachos for game day or as a Friday night family dinner treat. Or, whip up some Pork Noodle Bowls as a cozy dinner recipe on cold evenings. We also love topping this juicy pork with our favorite local barbecue sauces &ndash like Alabama white sauce &ndash and serving as a pulled pork sandwich next to some creamy potato salad and a cup of banana pudding. If you're looking to share this recipe with friends, we definitely recommend preparing 5-Ingredient Slow Cooker Pulled Pork for your next potluck or church gathering you'll have everyone asking for the recipe.
What to serve with Crock Pot Ribs?
Potato Salad, Pasta Salad, Cornbread, Homemade Rolls or Fruit Salad would be great options for sides to serve with this main dish. Great recipes for desserts would include Strawberry Shortcake, Vanilla Ice Cream and Chocolate Cake!
How long do you cook pork ribs in the pressure cooker?
- Bring the pressure cooker up to high pressure for 20 minutes.
- Let the pressure release naturally for 15 minutes before removing.
- Put the ribs on to a baking sheet, brush with sauce and place 5-6 inches under the broiler for 2-3 minutes.
What is liquid smoke? Is it healthy?
Liquid smoke is created by actual smoke that is passed through a chamber and condensed into a liquid and sold in a bottle for people to use to add a flavor of smoke to dishes they don’t actually cook in a smoker. For this reason liquid smoke is very popular in many slow cooker pork recipes.
The problem however is that it is as unhealthy an ingredient as is allowable on a store shelf and I can’t reasonably add it to a recipe so I would say no, if at all possible I’d recommend avoiding the ingredient in your cooking.
If you’d like a smokier flavor to your ribs I’d recommend a smoked salt in place of your kosher salt in the rub or barbecue sauce recipes.
Tools used in the making of these Slow Cooker Barbecue Ribs:
Charlie Rendezvous Dry Rub: In case you don’t want homemade.
Tony Roma’s BBQ Sauce: In case you don’t want homemade.
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Slow Cooker Barbecued Ribs
- Quick Glance
- 25 M
- 6 H, 45 M
- Serves 6 to 8
Special Equipment: 6-quart or larger slow cooker
Ingredients US Metric
- 3 tablespoons sweet paprika
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt, plus more to taste
- 1 tablespoon freshly ground black pepper, plus more to taste
- 6 pounds pork baby back ribs (each rack should be no bigger than 1 1/2 to 2 pounds), membranes removed (see How To Remove The Membrane From Ribs note above)
- 3 cups barbecue sauce, store-bought or homemade
- Vegetable oil spray
Mix the paprika, sugar, cayenne, salt, and pepper in a small bowl.
Rub the mixture evenly over the ribs. Arrange the racks upright in the slow cooker, meaty sides facing outward. (To ensure that the ribs cook evenly, prop the racks along the perimeter of the slow cooker, the bony edges of the ribs down, meatier side facing the side of the slow cooker.)
Pour the barbecue sauce over the ribs, cover, and cook on low until tender, 6 to 8 hours. (If you like your ribs tender but not fall-apart tender, you’ll want to start checking your ribs for doneness after 6 hours. If you let them go all the way to 8 hours they will be literally fall-off-the-bone tender.)
Line a rimmed baking sheet with aluminum foil and place a wire rack on top, coating both with vegetable oil spray. Using tongs, carefully transfer the cooked ribs, meaty side down, to the prepared wire rack and tent with foil. Let the braising liquid in the slow cooker rest for 5 minutes to allow the fat to float to the surface. (To make the ribs ahead of time, place them on a rimmed baking sheet lined with foil, let them cool, and then cover and refrigerate. Pour the braising liquid into a measuring cup and then cover and refrigerate. Remove the ribs from the fridge about 30 minutes before continuing with the recipe.)
Skim the fat from the surface of the braising liquid and discard it. Strain the defatted braising liquid into a medium saucepan and simmer until reduced to about 2 cups, 15 to 20 minutes. Season with salt and pepper to taste.
Meanwhile, position the oven rack 10 inches from the broiler element and heat the broiler. Remove the foil from the ribs, brush them with some of the reduced braising liquid, and broil until they begin to brown, 2 to 4 minutes. Flip the ribs over, brush again, and continue to broil until the ribs are well browned and sticky, 9 to 12 minutes longer, brushing every few minutes.
Transfer the ribs to a cutting board, tent with foil, and let rest for 10 minutes.
Slice the ribs between the bones and serve with the remaining reduced braising liquid on the side—and lotsa napkins. Originally published May 20, 2013.
Cooking For Two Slow Cooker Ribs Variation
It’s incredibly simple to scale down this slow cooker ribs recipe for just the two of you. And you don’t have to be incredibly precise about the amounts. Depending on your appetites, you’ll want to use just a single rack or two of ribs. And then use as much spice rub as desired, and use 1 cup barbecue sauce per rack of ribs you’re making. Follow the instructions above. When reducing the barbecue sauce and pan drippings, use a small saucepan and reduce until it measures about 3/4 cup if you used 1 cup barbecue sauce and 1 1/2 cups if you used 2 cups barbecue sauce. Otherwise everything remains the same.
Recipe Testers' Reviews
Up until yesterday, my old pork ribs were the best I’ve ever had. Well, things changed. They’re now a tie with this slow cooker ribs recipe. What a discovery to slowly cook baby back ribs in a slow cooker! Mine is a 7-quart slow cooker, so the stack of ribs fit a bit snugly but well. The description of "authentic crispy, lightly charred exterior. sticky and caramelized" is very fitting. The rub is very simple and all that’s needed for flavorful meaty ribs. In the past I've always rubbed pork ribs the night before to allow the flavor to permeate, and wondered how simply rubbing the ribs then placing into the slow cooker would compare. Intriguingly, it was enough! You learn something new every day.
The slow cooker ribs were quite tender cooked on low at 6 hours but fell off the bone at 8 hours. I’ll definitely cook them 8 hours in the future. Another thing I particularly fell for was broiling the ribs for 4 minutes on the first side and 9 on the second after being basted with the sauce. Mmmmm—the look and flavor of ribs grilled outside really came through. After straining the braising liquid and reducing it for just a few minutes (it was already nicely thickened), we had just under 1 1/2 cups. It was still enough for a generous dousing. We served the ribs with the sauce, which, by the way, made a great dipping sauce for our oven fries that we also had for dinner. These ribs had everything I look for in the perfect rib. Honestly, what could be better? l already have visions of summer barbecue plans ensconced in my mind although it’s -25°F at the moment here in Canada.
The barbecue sauce I used was the Chipotle Maple Barbecue Sauce. This sauce tastes complex partially because of the smokiness of the chipotles. The sauce is smoky and highly flavorful with just the right amount of sweetness from the maple and kick that mellows when slowly cooked with the ribs. What can I say? I really love this sauce and highly recommend making it with this recipe. Ribs without this particular sauce would still be good but with this sauce? Nothing short of a miracle.
These slow cooker ribs are absolutely the simplest ribs I’ve ever made and the final taste was phenomenal. They were extremely juicy, tender, and fall-off-the-bone and the sauce was outstanding, though I’m sure that the taste would depend on the type of barbecue sauce you use. I actually only had sweet smoked paprika at home, so that’s what I used and loved the smoky taste. My slow cooker has a 5-quart capacity and I can’t imagine being able to use a smaller one for the quantity of baby back ribs. I must say that 3 cups barbecue sauce may’ve been too much. I used only 2 cups and I think next time I’ll only bother with 1 1/2 cups. I used the spray oil though I really don’t think it’s needed.
This slow cooker ribs recipe is a lip-smacking finger-licking-good recipe for ribs and is so easy to make. I used Bobby Flay's BBQ sauce recipe. I cut the slab of baby back ribs into 4-inch sections and put the dry rub on and then schmeared on the sauce and placed them around the perimeter of the cooker I had to place two 4-inch pieces of rib on the bottom of the cooker as well. I poured the rest of the sauce over the ribs and cooked them on low for 8 hours, then proceeded to broil as per the instructions. The ribs were falling of the bone and incredibly moist. My slow cooker has a 16-cup capacity and is oval shaped. This is such an amazingly easy, foolproof technique that one could make ribs part of an everyday meal as well. This slow cooker ribs recipe will be a staple in my family's menu.
This slow cooker ribs recipe really is everything it seems to be. I made the ribs in my old Rival 6-quart slow cooker and found that 6 pounds of baby back ribs barely fit. I used a favorite store-bought sauce that I doctored a bit to make it more like my own homemade sauce. I found that 8 hours was a bit too long for the ribs in my slow cooker—when I went to take them out they literally fell apart. You might be able to do them for 8 hours if you’ve a newer slow cooker that allows you to control the temperature. The only thing I’d change on this recipe would be to use a homemade rub and sauce and check them at 6 hours. Until you know the right timing for your slow cooker, I don’t recommend setting this up and letting it cook while you’re at work. These do elicit memories of ribs done on the grill.
Wow! This slow cooker ribs recipe might’ve inched past the carnitas as my favorite recipe from this site of all time! Everything about this recipe was easy and delicious. My husband and I couldn’t believe we were eating food of this caliber at home. Broiling the ribs at the end truly made the dish, as the ribs singed a little and looked a lot more appetizing. I used a store-bought barbecue sauce from Bi-Rite in San Francisco. I halved the recipe and slow cooked it on high for 4 hours instead of low for 6 to 8 hours. I’ve the All-Clad Deluxe Slow Cooker, 7-quart capacity. Today I made the recipe again as is and found that I wouldn’t be able to add any more meat to my slow cooker. I think halving this recipe is the perfect size, as all of the meat can face out and touch the rim of the insert. When made as is, I had two circles of ribs.) Between the 2 of us, we demolished the 3 pounds of ribs in less than 10 minutes. Did I mention how easy this was?! Please keep the slow cooker recipes coming!
What a nice way to have ribs during the off-season. I rubbed the baby back ribs the night before so I could just toss them in the slow cooker before work the next morning. The rack of ribs sat up in the slow cooker without any difficulty and with plenty of room to cook. When I arrived home from work, the entire house was filled with the most wonderful aroma of barbeque sauce. My slow cooker was set to cook on low for 8 hours. When the timer beeped, I opened the slow cooker to find fall-off-the-bone-tender ribs. I carefully lifted them out of the slow cooker and placed them on a baking sheet. The sauce reduced in 15 minutes and the ribs went under the broiler for a few minutes to get a nice char. My family loved the depth of flavor and the amazingly tender meat. They enjoyed eating the ribs without fighting to get the meat off the bones, although I may check them after 6 hours next time to see how they're coming along. (While most of us like our ribs sliding off the bone, some of us like them a little less cooked.) This is a great winter recipe.
My hubby, son, daughter, and son-in-law loved these slow cooker ribs. I cooked my two 3-pound racks of baby back ribs in my original, oval, 6-quart Crock-Pot Cook & Carry Slow Cooker. I placed each rack upright, wide-end down, meaty sides facing outward, as advised in the recipe. Doing this, I had to curl 1 rack a bit around the other to get them to fit. My cooker is programmable on high for either 4 or 6 hours and low for either 8 or 10, so I set mine for 8 hours, which turned out to be a bit long. When I tried removing the racks with tongs, the bones fell out of most of the ribs. I did manage to get some out with a few bones intact. I wasn’t able to put them on a wire rack on the baking sheet, so I just put them on the aluminum foil. The broiling did help the taste, as the ribs were much tastier after painting on the sauce and broiling. Hubby loved that they were so tender. I used bottled Stubs BAR-B-Q sauce since my family enjoys it.
I used an 8 1/2-quart slow cooker to make these slow cooker ribs. I like the idea of being able to have the barbecue taste even in winter with a minimum of fuss. This recipe has provided me with just that. The rub for the ribs came together quite easily. It was nice to just rub the baby back ribs and set them in and let the pot do all the work. I used a store-bought sauce just to save a little time. After they were done it was nice that I could make the basting sauce from the braising liquid while the broiler preheated. This recipe makes having ribs on a weeknight possible. The only change I’d make is that cooking the ribs for 8 hours seems to be too long, as the meat was almost falling off the bone when done. I think that cooking for 4 hours should do the job well enough without overcooking them since they’ll be broiled for a few minutes before serving.
For years I have made a rub that has way too many ingredients, let the ribs sit in the refrigerator overnight with the rub on them, and cooked the ribs in the oven. Never again. This slow cooker ribs recipe is just as good and so easy—even to make just for 2 of us! I purchased a single rack of baby back ribs and made 1/2 the rib rub recipe using smoked paprika to add a hint of smoky flavor. It required all the rub to coat the rack. I measured out 1 cup sauce and covered the ribs with it prior to putting them in the cooker. I was not home again until 6 hours had passed, so when I checked on the ribs they were perfect. I reduced my sauce for 18 minutes, stirring constantly, and it was thicker than most bbq sauces I have used but in a good way. I brushed the ribs with the thickened sauce and broiled as the recipe instructs. I did 3 minutes on the first side and then the full 12 minutes on the second. If I had not watched it with my own eyes I would have sworn they were grilled by the appearance and the taste. I never thought I would even consider making ribs just for 2 people but this was too easy. I was pleasantly surprised to find the single rack was plenty for both of us even with very little to serve as sides. One of the best slow cooker recipes I have made to date.
The rub is a mixture of sweet and smoky. I have a 6qt oval slow cooker and I cooked them on low for 7 hours. The ribs fell apart lifting them out of the crock. I would lessen the cooking time. Used a store-bought sauce. There was lots of cooking liquid left to use on meat while broiling. Mixed in with more of bbq sauce for the table.
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Slow Cooker BBQ Ribs Ingredients
This Crockpot baby back ribs recipe is so easy to make! It features a homemade rib rub and homemade bbq sauce. Talk about delicious!
- Baby back pork ribs: You’ll need roughly 4 pounds of ribs to make this recipe.
- Dried herbs and spices: The homemade rib rub is made up of paprika, brown sugar, chili powder, garlic powder, ground chipotle pepper, onion powder, dried thyme, cayenne, salt, and pepper. SO much flavor!
- Barbecue sauce: I’m hooked on this bbq sauce! It’s made with ketchup, molasses, brown sugar, blackberry preserves, apple cider vinegar, and liquid smoke.
Slow Cooker Barbecue Ribs( 11 Votes)
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You don't need a grill to make tender, fall-off-the-bone ribs. Let your slow cooker do all the work while you kick back and relax with your gang. These are some of the best ribs you'll ever taste and sure to be a hit any night of the week!
What You'll Need
- 1 1 / 2 cups ketchup
- 1 / 2 cup light brown sugar
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 / 3 cup finely chopped onions
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
- 4 pounds baby back ribs, cut into individual ribs
- 2 tablespoons vegetable oil
What to Do
- In a medium bowl, combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and onions, mix well and set aside.
- In a small bowl, combine garlic powder, salt, and pepper mix well. Rub the seasoning mixture over the ribs, coating thoroughly.
- In a large skillet over high heat, heat the oil brown ribs in batches 3 to 4 minutes, turning once. Place ribs in slow cooker and pour barbecue sauce over ribs.
- Cover and cook on low setting 7 to 8 hours, or until ribs are fork-tender. Serve with sauce.
- If you want your ribs to be cooked sooner, just set your slow cooker to high and they'll be done in 4 to 5 hours.
- We usually serve these up with a side of our Award Winning Mashed Potatoes -- delicious!
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Ratings & Comments
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they did fall off the bone however did not like the sauce would prefer a dark brown sauce created a liquid sauce that I didn't care for because you have to thicken it. Will not make again.
These ribs were easy and delicious. I used prepared barbecue sauce and a dry rub. I did not brown them first and cut them into 4-5 rib sections rather then individuals. Cook baby backs on high for 5 hours and they were perfect. Thanks for sharing.
Delicious and Easy Day Meal thank you and it is versatile for you to add your family's favorite flavors.
I have tried this recipe but didn't brown them first. Just put them in straight from the freezer. They came out great and had fallen off the bones. Just cook a little longer the first 4 hours on high and the last 4 hours on low
Do you remove the Silver skin before cooking?
Yes. Always remove the 'skin' before cooking any type of ribs.
I don't want them to fall of the bone, i just want them to be cooked well. how much time i deduct from the total cooking time?
You can cook the ribs for 6 hours or to your liking for fork tender.
I made the ribs using pork and they were AMAZING! Now my husband is going to make them for Superbowl 2mrw.
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