Remember how I told you a few weeks ago {here} that I was on a quest to find summer appropriate slow cooker meals? Well, this here is a doozy. Barbecue ribs are like summer on a plate, and these are some of the best I’ve ever had. Since they are cooked low and slow in the crock pot, they are fall of the bone tender, with the added bonus of a crispy, sauce lacquered top since they are finished in the oven. Lick-your-fingers delicious. There is hardly any hands on time with getting them started, and then just a little basting & simmering once they are in the oven. Combined with fresh cut watermelon and buttered corn, this made for a quintessential summertime meal. And it didn’t last long. Both my kiddos and husband devoured these ribs, and had sauce covered faces to show for it. Definitely put these on your list to make!
Slow Cooker Barbecue Ribs
Adapted from Slow Cooker Revolution
3 T sweet paprika
2 T brown sugar
1/4 tsp cayenne pepper
salt & pepper
6 lbs. pork baby back ribs
3 cups barbecue sauce
cooking spray
- In a small bowl, mix together paprika, sugar, cayenne, 1 T salt, and 1 T pepper.
- Rub this spice mixture all over ribs.
- Place ribs in slow cooker standing up so that the meaty side is against the side of the cooker (it will look like a circle of ribs, with a slight bit of overlapping).
- Pour sauce over ribs, cover and cook on low for 6-8 hours.
- Turn on broiler and position oven rack 10-inches from it.
- Line a baking sheet with aluminum foil, place a wire rack on top, and coat with cooking spray.
- Transfer ribs to wire rack, meaty side down, and tent with foil.
- Spoon fat off of braising liquid, then pour into a saucepan and simmer until thickened, about 15 minutes. Season with salt and pepper if needed.
- Brush ribs with reduced sauce and place under broiler until they begin to brown, 2-4 minutes.
- Flip ribs over, brush with more sauce and continue cooking until well browned and sticky (about 10 minutes longer), coating with additional sauce every few minutes.
- Transfer ribs to serving platter and tent with foil. Allow to rest for 10 minutes before serving alongside leftover sauce.
Wow these look fabulous and yes it’s like summer in the crock pot for sure!
Julie @ Julie’s Eats & Treats recently posted..Pin It To Win It: High Heels & Grills Blogiversary Giveaway!
Thanks Julie! We sure liked it.
I love the looks of that plate! Watermelon, corn, and ribs! Delish! would love to try this!
Alex recently posted..Heartland Turtle Bars
Thanks hun! It was as close to an outside bbq meal as we are going to get in the city.
I love the spice/sauce combo in this recipe! The family would love it and I’m planning on making it next time we roast.
Thanks Gemmi! It gave a lot of flavor with very little effort – which is always a win in my book!
OMG!! The meat just fell off the bones! And so moist and tasty – But the best part was prepping and then leaving for 6 hours and coming back to dinner all ready.