I have never cooked ribs in the slow cooker. In fact, let’s just say I’ve never made ribs… period. So this recipe for slow cooker boneless ribs was a first for me and I was really hoping they would be as good as the ones my best friend makes. You see, she makes these beef ribs to die for, but she bakes them in the oven. And I really wanted to do better than her recipe.
HOW LONG SHOULD THE RIBS BE COOKED IN THE SLOW COOKER?
Cook the ribs in the slow cooker on low for 7 to 9 hours or on high for 4 to 5 hours or until tender. And they’ll be perfect.
Top your slow cooker ribs with our succulent, mouth-watering homemade barbecue sauce.
How to remove membrane from ribs before cooking
Before cooking, I recommend removing the membrane from the back of the ribs. It’s not essential to do this, but I find the sauce is better absorbed into the meat when removed. At one end of the rack, slide a fork or a blunt knife under the membrane and over a bone. Lift the membrane away off of the bone until it begins to tear Use a paper towel to grab hold of the edge of the membrane and pull it off. It may come off in one piece or it may tear into smaller pieces.
Ingredients:
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds beef back ribs
Instructions:
- 1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- 2.Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Ingredients:
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds beef back ribs
NUTRITION
- Calories: 624kcal
- Carbohydrates: 38g
- Protein: 59g
- Fat: 38g
- Saturated Fat: 7g
- Cholesterol: 246mg
- Sodium: 411mg
- Potassium: 644mg
- Fiber: 1g
- Sugar: 35g
- Vitamin A: 585IU
- Vitamin C: 3.8mg
- Calcium: 124mg
- Iron: 3.7mg
TIPS FOR THE BEST SLOW COOKER RIBS:
The slow cooker pork rib marinade recipe makes a good amount, but you’ll want to use the whole mixture for full-flavored pork ribs. Not too spicy, not too sweet, but just right – that’s what my parents said when they stopped by and ate the leftovers.
I like to dip each piece of rib in the spice mixture, front and back, then rub the mixture all over with my hands.
CAN I MAKE THE SLOW COOKED BBQ RIBS AHEAD OF TIME?
Yes, you can make the entire recipe as written or just make the homemade barbecue sauce ahead of time. If you make the full recipe, you will need to refrigerate the ribs (in the slow cooker). Then reheat them on low heat when you are ready to eat them.
HOW TO STORE SLOW COOKER PORK RIBS
Allow to cool completely, then store in an airtight container in the refrigerator. These slow-cooked ribs will keep for up to 5 days.
HOW TO FREEZE BARBECUE RIBS
Seal cooled ribs in a freezer safe container or freezer bag for up to 3 months. To thaw, place in the refrigerator overnight and reheat to your liking.
HOW DO I REHEAT RIBS IN THE SLOW COOKER?
Large portions of ribs can be reheated in the slow cooker. Individual portions can be reheated in the microwave in 30 second increments.
