Easy and Irresistible Crockpot Ribs
Succulent ribs slow-cooked to tender perfection in a rich, tangy barbecue sauce that will elevate your dinner game.
Ingrédients
For the Ribs
- 2 racks ribs Pork or turkey ribs can be used.
For the Sauce and Seasoning
- 1 cup barbecue sauce Your favorite brand or homemade.
- 1/2 cup apple cider vinegar Adds tanginess to the sauce.
- 1 tablespoon brown sugar Can substitute with honey or maple syrup.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika Adds a smoky flavor.
- to taste Salt and pepper
Instructions
Preparation
- Begin by preparing your ribs. Carefully remove the membrane from the back of the ribs.
- Rinse the ribs and pat them dry with a paper towel.
Season the Ribs
- Generously season both sides of the ribs with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Massage the spices into the meat for the best flavor.
Mix the Sauce
- In a medium bowl, combine the barbecue sauce, apple cider vinegar, and brown sugar. Whisk until well blended.
Arrange in Slow Cooker
- Place the seasoned ribs inside the slow cooker. Cut the racks in half if necessary.
- Arrange them evenly spaced for proper cooking.
Add Sauce and Cook
- Pour the sauce mixture over the ribs, ensuring they are completely coated.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours.
Broil for Finish
- Preheat your broiler about 10 minutes before ribs are done.
- Transfer the ribs to a baking sheet lined with aluminum foil and broil for about 5 minutes.
- Keep a close eye on them to prevent burning.
Serve
- Let the ribs rest for a few minutes. Slice between the bones and serve with your favorite sides.
Notes
Allow ribs to cool before storing them in an airtight container. They can last up to 3-4 days in the fridge or can be frozen for up to 3 months. Reheat properly to retain moisture.