Slow cooker ribs are guaranteed to fall off the tender bone. Learn the secrets to making the best slow cooker ribs, including instructions for preparing the meat, giving it a good dry rub, and finishing it for perfect restaurant quality.
\nYou want your ribs to be tender. The slow cooker is an great choice. But, how do you go from the ugly mess of the slow cooker to beautifully fall-caramelized bone-in ribs?<\/p>\n
If you toss the ribs and barbecue sauce into an 8-hour slow cooker, you\u2019ll get ribs that fall off the bone, but they\u2019ll be funky and unappetising. The BBQ sauce will not caramelize at all and the meat juices will result in a very runny BBQ sauce.
\nWe find the slow cooker to be the easiest way to cook ribs and it\u2019s my favorite method, especially when cooking for a crowd. Combine the ease of slow cooking with my easy secret trick and you\u2019ve got amazing ribs all your own.<\/p>\n
*ingredients:<\/p>\n
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\u00b02 c of barbecue sauce
\n\u00b02 tsp of brown sugar
\n\u00b03 clove fresh minced garlic
\n\u00b02 teaspoons Worcestershire sauce
\n\u00b01 teaspoon cayenne pepper (optional)
\n\u00b04 to 5 pound of baby back ribs<\/p>\n
*How to making slow cooker barbecue ribs<\/p>\n
In ziplock bag, pour barbecue sauce
\nAdding brown sugar, garlic, Worcestershire sauce, also cayenne pepper, if desired
\nZip bag closed and use your hands to kneading bag and mix the sauce ingredients well.
\nOpening bag and stick the ribs inside
\nClose bag and shake the bag to cover the ribs
\nSpraying inside of slow cooker
\nOpening bag and place the ribs in slow cooker
\nPour half of sauce from the bag to slow cooker, making sure to coat ribs with the sauce.
\nCooking on high for 4-5 hours to break up bone meat, on low heat for 9 h to break up the bones.
\nIf you prefer lean meat, but stay on bone, simmer 7 hours to the boneless meat falls through.
\nHave the sauce available on the table, and everyone can then choose whether or not they want more
\nEnjoy !<\/p>\n\n