Quicky Cooking magic happening... ⚡
Fall-Off-The-Bone BBQ Ribs in Slow Cooker
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 4 lbs beef baby back ribs, membrane removed
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper (optional)
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
🍳 Quick Cooking Steps
Remove membrane from back of ribs by sliding knife under it and pulling with paper towel
Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl
Pat ribs dry with paper towels and rub spice mixture thoroughly on both sides
Cut ribs into sections that will fit in your slow cooker
Place ribs standing along the walls of the slow cooker, meaty side against the wall
Mix BBQ sauce, apple cider vinegar, and Worcestershire sauce in a bowl
Pour sauce mixture over the ribs
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until meat is tender
Carefully remove ribs (they'll be very tender) and place on a foil-lined baking sheet
Optional: Brush with additional BBQ sauce and broil for 3-5 minutes for caramelization
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Sharp knife for removing membrane
- Measuring spoons and cups
- Small mixing bowl for dry rub
- Paper towels
- Tongs
- Basting brush
- Aluminum foil
⚡ Quick Cooking Tips
For spicier ribs, double the cayenne pepper in the rub
Try different BBQ sauce flavors like honey mustard or spicy chipotle
Add liquid smoke for extra smoky flavor
Place onion and garlic cloves in bottom of slow cooker for more flavor
Use cola or beer instead of part of the liquid for different flavor profiles
For sweeter ribs, add honey or maple syrup to the sauce
Try with different types of ribs like spare ribs or country-style ribs
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 90min, Running 45min, Cycling 60min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled ribs in airtight container in refrigerator for up to 4 days Separate into portion sizes before storing Keep sauce separate if storing unfinished sauce
🔥 Reheating Tips
- Wrap ribs in foil and reheat in 300F oven for 15-20 minutes Add a splash of water or apple juice before wrapping in foil to maintain moisture Avoid microwave reheating as it can make meat tough
⏰ Make Ahead Tips
- Prepare dry rub up to 1 month in advance Remove membrane and apply rub up to 24 hours before cooking Mix sauce ingredients ahead and store in refrigerator
❄️ Freezing Guide
- Wrap cooled ribs tightly in plastic wrap, then foil Store in freezer bags for up to 3 months Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with classic coleslaw for crunch and freshness Pair with cornbread or corn on the cob Add baked beans as a traditional BBQ side Include potato salad or mac and cheese for a complete meal Garnish with chopped parsley and extra BBQ sauce on the side
⚠️ Common Mistakes
- Not removing the membrane from the back of ribs Overcrowding the slow cooker which prevents even cooking Opening the lid too frequently which releases essential heat Not allowing enough cooking time for ribs to become tender Skipping the dry rub step which adds crucial flavor
🎨 Recipe Variations
- Asian-style: Use hoisin sauce, ginger, and Chinese five spice Korean BBQ: Incorporate gochujang, soy sauce, and sesame oil Memphis-style: Use a dry rub only, no sauce Hawaiian: Add pineapple juice and teriyaki sauce Smoky Chipotle: Mix in chipotle peppers and adobo sauce
❓ Quick Cooking Q&A
No, always thaw ribs completely before slow cooking for food safety and even cooking.
No, this isn't necessary for slow cooker ribs, though you can broil at the end for caramelization.
The membrane can be tough and prevents flavors from penetrating the meat.
It's better to place them around the sides for even cooking, but you can stack if necessary.
The meat should be very tender and nearly falling off the bone.
Yes, but cooking time might need to be increased by 1-2 hours.
Use the HIGH setting for 4-5 hours instead.
Yes, cook completely and reheat following the reheating instructions provided.
The sauce mixture is sufficient; don't add extra liquid.
Remove excess fat but leave some for flavor and moisture.
