BBQ Ribs Slow Cooker

$- 2 racks of baby back ribs (about 3-4 pounds) - 1 tablespoon olive oil - 1 cup low-sugar BBQ sauce (homemade or store-bought) - 1/4 cup apple cider vinegar For the BBQ ribs, baby back ribs are my first choice. They are tender and flavorful. I use olive oil to help the spices stick to the meat. The BBQ sauce gives a rich taste, and apple cider vinegar adds a nice tang. - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste The right spices make all the difference. Smoked paprika gives depth. Garlic and onion powders add savory notes. Chili powder brings some warmth, and cayenne pepper can spice things up more. Don’t forget salt and pepper to enhance all these flavors. - Fresh cilantro - Fresh parsley For a pop of color, I like to use fresh cilantro or parsley. They add freshness and look great when you serve the ribs. Just sprinkle some on top before serving for that perfect finish. - Removing the silver skin: Start by flipping the ribs over. Look for the thin, shiny layer on the back. Use a sharp knife to lift one end of the silver skin. Grab it with a paper towel for grip and pull it off. This step helps make the ribs tender and juicy. - Seasoning the ribs: In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and pepper. Rub this flavorful mix all over the ribs. Make sure to coat both sides well. This seasoning adds depth to the meat. - Combining sauce ingredients: In a separate bowl, combine the low-sugar BBQ sauce, apple cider vinegar, brown sugar, and mustard. This blend gives sweet and tangy notes to the ribs. - Whisking for consistency: Take a whisk and mix the sauce until it is smooth. You want a nice, even texture. This ensures each bite of rib is full of flavor. - Placing ribs in the slow cooker: Carefully place the seasoned ribs in the slow cooker. Arrange them in a single layer if possible. This helps with even cooking. - Pouring sauce over ribs: Pour the BBQ sauce mixture over the ribs. Make sure they are fully covered. This will keep them moist and flavorful during cooking. - Setting cooking time and temperature: Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 3-4 hours. The ribs should become tender and pull apart with ease when they are done. - Transferring ribs to a baking sheet: If you want a nice finish, carefully move the ribs to a baking sheet once they are done. Be gentle, as they will be very tender. - Broiling for caramelization: Preheat your oven's broiler. Brush the ribs with extra BBQ sauce. Broil them for 3-5 minutes until the glaze is bubbly and slightly charred. Keep a close watch to avoid burning. This step adds a delicious crust. - Letting ribs rest: After broiling, let the ribs rest for a few minutes. This helps the juices settle. - Slicing and presenting: Use a sharp knife to slice between the bones. Arrange the ribs on a wooden board or large platter. Garnish with freshly chopped cilantro or parsley. This not only looks great but adds a hint of freshness. Enjoy your BBQ ribs with cornbread or coleslaw for the full experience! To make ribs tender, you need to adjust cooking times. If you have more time, cook on low for 6-8 hours. This gives the meat a chance to break down and become soft. If you’re in a hurry, use high heat for 3-4 hours. Marinating is also important. It adds flavor and helps tenderize the meat. I recommend marinating overnight if you can. The longer the ribs sit in the mix, the better they taste. Adjust seasoning to your taste. The spices in the recipe create a great base. If you love heat, add more cayenne pepper. If you prefer it mild, skip it altogether. Always taste as you go. Decide between homemade or store-bought BBQ sauce. Homemade sauces let you control the sweetness and spice. Store-bought sauces save time. Both can work well, so pick what fits your schedule. When broiling, watch the ribs closely. They can go from perfect to burnt in seconds. Start by setting your broiler to high. Place the ribs on a baking sheet, brush with extra sauce, and keep an eye on them. Broil for just 3-5 minutes. Look for a bubbly, slightly charred glaze. If you see smoke, pull them out right away. This step adds a nice finish without drying out the meat. {{image_2}} When it comes to ribs, two popular choices are spare ribs and baby back ribs. Spare ribs come from the belly of the pig. They are larger and have more fat, which makes them juicy. Baby back ribs are smaller and leaner, coming from the back. They are tender and cook faster. You can also use other cuts, like St. Louis-style ribs. Each type gives a different taste and texture, so choose based on your preference. The sauce is key to great BBQ ribs. You can go with sweet or spicy BBQ sauce. Sweet sauces often use brown sugar or honey, giving a nice caramel flavor. Spicy sauces can pack a punch with chili powder or cayenne. If you want to make your own sauce, mix ketchup, vinegar, and spices for a simple blend. You can adjust the flavors to fit your taste. If you want to switch things up, try using an Instant Pot or oven for your ribs. The Instant Pot cooks ribs quickly, usually in about 30 minutes. This method keeps the meat tender and juicy. Baking ribs in the oven is another great option. You can cook them at a low temperature for a few hours. This method allows the flavors to deepen as they cook. Each method gives a unique taste, so feel free to experiment! To store leftover ribs, let them cool first. Wrap the ribs tightly in plastic wrap or foil. Place them in an airtight container. You can also use a resealable bag. This helps keep them fresh. You can freeze cooked ribs for later use. Wrap them well in plastic wrap and then in foil. This prevents freezer burn. For best taste, eat them within three months. To thaw, place the ribs in the refrigerator overnight. Reheat them in the oven at 350°F for about 20 minutes. Refrigerated ribs last about three to four days. If they smell bad or look off, do not eat them. Signs of spoilage include a slimy texture or discoloration. Always check before serving. For low cooking, set your slow cooker for 6 to 8 hours. For high cooking, aim for 3 to 4 hours. Cooking time can change based on the size of your ribs and your slow cooker model. If the ribs are larger, they may need more time. Always check if the meat pulls apart easily to know if they’re done. Yes, you can use frozen ribs! However, it’s best to thaw them first for even cooking. If cooking from frozen, increase the cooking time by one to two hours. Always ensure the internal temperature reaches at least 145°F for safety. Great sides for BBQ ribs include coleslaw, cornbread, or baked beans. These dishes balance the rich flavors of the ribs. For drinks, consider sweet tea, lemonade, or a light beer. They all pair well with the smoky taste of BBQ. While not required, glazing can enhance flavor and texture. Broiling the ribs gives them a nice caramelized finish. If you skip broiling, you can still enjoy tasty ribs straight from the slow cooker. Just make sure to coat them well in BBQ sauce before serving. You’ve learned how to make BBQ ribs that impress. Start with baby back ribs and fresh spices. Slow cooking makes them tender, while optional broiling adds a nice glaze. Feel free to vary sauces or cooking methods for your taste. Proper storage keeps leftovers fresh. Enjoy your BBQ journey, and share your success with others! These ribs will surely become a favorite at any gathering.$

Savor the mouthwatering delight of Sweet & Spicy Slow Cooker BBQ Ribs that are fall-off-the-bone tender! With just a few simple ingredients and a slow cooker, you can create a delicious meal that’s perfect for any occasion. Explore this easy recipe and impress your family or guests with a BBQ experience everyone will love. Click through for step-by-step instructions and get cooking today! #SlowCookerRecipes #BBQRibs #EasyCooking #ComfortFood

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Ingredients

2 racks of baby back ribs (about 3-4 pounds)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup low-sugar BBQ sauce (homemade or store-bought)

1/4 cup apple cider vinegar

1 tablespoon brown sugar

1 tablespoon mustard (yellow or Dijon based on preference)

Fresh cilantro or parsley for garnish

Instructions

Prepare the Ribs: Remove the silver skin from the back of the ribs if it’s still on. This helps the ribs become more tender.

Season the Ribs: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and pepper. Rub this mixture generously over both sides of the ribs.

Mix the Sauce: In a separate bowl, combine the BBQ sauce, apple cider vinegar, brown sugar, and mustard. Whisk until well combined.

Slow Cook: Place the seasoned ribs into the slow cooker. Pour the BBQ sauce mixture over the ribs, ensuring they are thoroughly coated.

Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, depending on your time constraints. The ribs should be tender and pull apart easily when done.

Glaze and Broil (Optional): For a caramelized finish, preheat your oven’s broiler. Carefully transfer the ribs to a baking sheet and brush with additional BBQ sauce. Broil for 3-5 minutes until the glaze is bubbly and slightly charred. Keep a close eye to avoid burning.

Serve: Remove the ribs from the oven (if broiled) or slow cooker and let them rest for a few minutes. Slice between the bones and serve warm.

Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6

- Presentation Tips: Serve the ribs on a wooden cutting board or a large platter, garnished with freshly chopped cilantro or parsley for a pop of color. Pair with coleslaw or cornbread on the side for a complete BBQ experience.