People get excited when they hear someone mention a slow cooker. The idea of using one to make some juicy, saucy ribs that fall off the bone is sure to get a person’s mouth watering for dinner already. With Memorial Day right around the corner, maybe it’s time to check out this recipe for slow cooker ribs from Ahead of Thyme. Those who give these a try should remember to use baby back ribs for optimal tenderness.
- Baby Back Ribs
- BBQ Sauce
- Brown Sugar
- Garlic Powder
- Mustard Powder (optional)
How to Make The Ribs
- Preparation. The ribs should be completely patted dry with a paper towel and set aside. Then, the dry rub ingredients will need to be whisked together: brown sugar, salt, pepper, garlic powder, paprika and mustard powder. Once these are evenly distributed, the mixture must be rubbed onto the ribs until they are evenly coated. Some people choose to use disposable gloves for this step, while others prefer their bare hands.
- Adding Ingredients. Chopped onions need to be spread evenly inside the slow cooker, which should be at least six quarts, then the recipe calls for water to be added. Next, the ribs will go in and half of the barbecue sauce is to be brushed the ribs, which can be stacked into two layers if room is needed.
- Time to Cook. At this point, it is necessary to close the cooker and set it on low for 8-10 hours. As an alternative, the ribs can be cooked on high for 4-6 hours. Once they are ready, the ribs can be served with the remaining BBQ sauce.
- Broiling Option. Some people choose to broil the ribs before serving them in order to give them a crispy, charred texture. To do this, they can be placed on a baking pan that is lined with parchment paper. After basting with additional BBQ sauce as desired, they are broiled on the top rack on high for 5-7 minutes.
Tip for Preparing Ribs
Before cooking ribs, it can be a good idea to remove the silverskin if the butcher has not already done so. It is a tough membrane that can stick to the rib meat. To remove it, a kitchen knife can be used to slide under the membrane and over the bone at one end of the rack. People can typically grab it and pull it off at that point.
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Any ribs that are not finished on the day they are cooked can be kept in an airtight container for up to four days, with the sauce stored in a separate container. To reheat, the ribs can be microwaved or wrapped in foil and cooked at 350 for 15 minutes.