Emilie Meyer
St. Louis-style ribs are a cut above the rest when it comes to barbecue. With a slow cooker, you can achieve tender, fall-off-the-bone ribs without the hassle of firing up the grill or babysitting a smoker. The low and slow method of cooking ribs in a crock pot infuses the meat with smoky flavours and makes for a perfect summer meal.
| Characteristics | Values |
|---|---|
| Ingredients | St. Louis ribs, BBQ sauce, salt, paprika, pepper, garlic powder, vinegar sauce |
| Prep time | 2 minutes |
| Cooking time | 8 hours |
| Cooking method | Slow cooker/crock pot |
| Temperature | Low |
| Serving suggestion | Corn on the cob, marinated carrot salad, Italian three-bean salad, mac and cheese, creamy potato salad, Italian potato salad, beer bread, blueberry pie |
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What You'll Learn
Preparation and seasoning
To prepare St. Louis ribs for the crock pot, first pat the ribs dry with paper towels. Then, cover both sides of the ribs with a spice rub or seasoning. Massage the spices into the meat. You can make your own spice rub by combining ingredients like salt, paprika, and pepper, or garlic powder. Alternatively, you can use a liquid smoke seasoning. For best results, let the ribs sit for at least 30 minutes after applying the rub. You can also cover and refrigerate the ribs overnight for extra flavour.
When you're ready to cook, cut the ribs into portions that will fit in your crock pot. For an oval crock pot, you may need to cut the slab in half with kitchen scissors. Place the ribs in the crock pot with the meaty side against the interior wall of the cooker. If the ribs are too tall, tilt them towards the sides of the crock pot. It's okay if the ribs overlap.
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Cooking time and temperature
The cooking time for St. Louis ribs in a crock pot varies depending on the desired level of doneness and the specific model of the crock pot. However, a general guideline is to cook the ribs on low heat for around 6 to 8 hours or on high heat for about 4 to 7 hours.
For example, one recipe suggests cooking St. Louis ribs in a crock pot on low heat for 8 hours, resulting in tender and juicy ribs. Another recipe recommends cooking the ribs on high heat for 4 hours and then reducing the temperature to low for an additional 30 minutes to achieve the desired doneness.
It is important to note that the cooking time may vary depending on the size and weight of the ribs. For instance, a larger rack of ribs, weighing around 4 to 6 pounds, may require a longer cooking time compared to smaller racks. Therefore, it is advisable to adjust the cooking time accordingly, ensuring that the ribs are cooked through and tender.
When cooking St. Louis ribs in a crock pot, it is recommended to arrange the ribs vertically, with the thick ends pointing down and the meaty side against the interior wall of the crock pot. This ensures even cooking and allows the ribs to cook in their juices, resulting in tender and flavorful meat.
Additionally, it is worth mentioning that some recipes call for a combination of crock pot cooking and grilling or broiling to achieve a charred exterior and a tender interior. In such cases, the ribs are typically cooked in the crock pot first and then finished on a hot grill or under a broiler for a few minutes on each side, being basted with barbecue sauce.
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Draining and serving
Once the ribs are cooked, transfer them to a platter and drain the liquid from the crock pot into the sink. Place the ribs back in the crock pot and add the BBQ sauce. You can also brush the sauce onto the ribs after they have been removed from the crock pot.
Line a rimmed baking sheet or roasting pan with aluminum foil and place a wire rack on top. Set an oven rack about 6 inches below your oven's broiler. Preheat the broiler on high. Transfer the ribs to the wire rack and brush with BBQ sauce. Broil for 2-3 minutes, then remove the ribs from the oven, flip them over, and brush with more sauce. Broil for another 2-3 minutes.
Remove the ribs from the oven and let them rest for 10-20 minutes. Cut the ribs between the bones to separate them, then serve.
St. Louis-style ribs go well with corn on the cob, marinated carrot salad, Italian three-bean salad, stovetop mac and cheese, creamy or Italian potato salad, beer bread, and blueberry pie for dessert.
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Broiling and grilling
While St. Louis ribs are typically slow-cooked, you can also grill or broil them to achieve the perfect char. Here's a detailed guide on how to do it:
Broiling St. Louis Ribs
Before broiling, it is essential to prepare the ribs properly. Start by trimming any silver skin or membrane from the underside of the ribs. This step is optional, but removing the membrane allows the seasonings to penetrate the meat better, resulting in more flavorful ribs.
Next, pat the ribs dry with paper towels. Prepare a spice rub by combining ingredients such as salt, paprika, and pepper in a small bowl. Massage the spice rub generously into both sides of the meat, ensuring it is well coated. For optimal flavor, let the ribs sit for at least 30 minutes after applying the rub. You can even cover and refrigerate them overnight for more intense flavors.
Now, set up your broiler. Line a rimmed baking sheet or roasting pan with aluminum foil and place a wire rack on top. Adjust your oven rack to about 6 inches below the broiler element, and preheat the broiler on high.
Once the broiler is preheated, transfer the ribs to the wire rack. Brush the ribs with barbecue sauce, using about 1/2 cup for each side. Place the ribs under the broiler for 2-3 minutes, or until the sauce starts to bubble and char. Remove the ribs from the oven, flip them over, and brush the other side with the remaining sauce. Return the ribs to the broiler for another 2-3 minutes.
After broiling, remove the ribs from the oven and tent them with foil. Let the ribs rest for 15 to 20 minutes before cutting between the bones to separate them.
Grilling St. Louis Ribs
After slow cooking your St. Louis ribs, let them rest for 10 to 15 minutes. Preheat your grill to a suitable temperature. Place the ribs on the grill and cook for about 10 minutes, turning them carefully two or three times and brushing with additional sauce to enhance the flavor and create a shiny, sticky appearance.
Continue grilling until the ribs are charred to your desired level of doneness. Remove the ribs from the grill, apply more sauce if desired, and tent with foil. Allow the ribs to rest for another 10 to 15 minutes before cutting into individual portions.
Both broiling and grilling techniques will give your St. Louis ribs a delicious charred exterior while maintaining the tenderness and flavor developed during the slow cooking process.
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Sides and accompaniments
St. Louis-style ribs pair well with a variety of side dishes and accompaniments. Here are some ideas to complement your crockpot ribs:
- Corn on the cob is a classic side dish that goes well with BBQ ribs.
- Marinated carrot salad adds a refreshing and healthy option to your plate.
- Italian three-bean salad is a tasty and hearty choice to accompany the ribs.
- Stovetop mac and cheese is always a crowd-pleaser and pairs well with the BBQ flavours.
- Creamy potato salad or Italian potato salad are delicious and refreshing options for a summer meal.
- Beer bread is a perfect side to soak up all the delicious BBQ sauce.
- Baked potatoes are a great option to round out the meal, as demonstrated by a user who cooked their ribs in a similar fashion and included potatoes in the crockpot.
- Coleslaw is a traditional side dish for BBQ meals, offering a crunchy and tangy contrast to the ribs.
- Green salad can provide a refreshing and healthy balance to the hearty ribs.
- Baked beans are a classic BBQ side dish, offering a sweet and savoury option to accompany the ribs.
- Roasted vegetables can add a healthy and savoury option to your plate, such as roasted carrots, parsnips, or peppers.
- Mashed potatoes are a comforting and filling side dish that can complement the flavours of the ribs.
- Grilled vegetables can be a tasty and healthy option, such as grilled zucchini, eggplant, or peppers.
- Pickles and fermented vegetables can offer a tangy and crunchy contrast to the rich flavours of the ribs.
- Dinner rolls or breadsticks are perfect for soaking up any extra BBQ sauce.
When it comes to sides and accompaniments for St. Louis-style ribs cooked in a crockpot, the possibilities are endless. Feel free to get creative and choose options that suit your taste preferences and dietary needs. These suggestions will help elevate your meal and create a delicious and memorable dining experience.
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Frequently asked questions
Cooking St. Louis ribs in a Crock-Pot typically takes around 8 hours on a low setting. However, some recipes suggest cooking on high for 4 hours and then on low for an additional 30 minutes.
It is recommended to pat the ribs dry with paper towels and then apply a dry rub or spice mix. You can also sprinkle the ribs with garlic powder or liquid smoke for added flavor. Let the ribs sit for at least 30 minutes to absorb the flavors before placing them in the Crock-Pot.
It is not necessary to remove the silver skin or membrane from the underside of the ribs before cooking them in a Crock-Pot. However, some people choose to remove it as it can prevent seasonings from penetrating the meat and make the ribs chewier.
For oval Crock-Pots, you may need to cut the slab of ribs in half with kitchen scissors so they fit properly. Place the ribs vertically, with the thick ends pointing down and the meaty side against the interior wall of the Crock-Pot. If using a tall Crock-Pot, you can stand the ribs up with the meat side facing the walls.
BBQ sauce is a popular choice for St. Louis ribs, but you can also use a vinegar sauce or your favorite alternative. You can brush the sauce onto the ribs before broiling or add it directly to the Crock-Pot during the last 30 minutes of cooking.
