Tillie Doyle
Slow cooker ribs are a delicious, easy-to-make meal that can be prepared in a crock pot pressure cooker. With only about 15 minutes of prep time, you can create tender, juicy, and flavourful ribs that will be a hit with your family and friends. The key to achieving fall-off-the-bone tenderness is to cook the ribs low and slow in the crock pot, allowing the meat to become buttery and tender. The addition of a spice rub and your favourite BBQ sauce further enhances the flavour, resulting in a mouthwatering dish that is perfect for busy weeknights or easy weekend dinners.
| Characteristics | Values |
|---|---|
| Prep time | 15 minutes |
| Cook time | 4-8 hours |
| Ingredients | Baby back pork ribs, BBQ sauce, brown sugar, paprika, salt, pepper, onion, garlic, olive oil, broth/water |
| Nutritional info (per serving) | Calories: 297-378kcal, Carbohydrates: 19-29g, Protein: 19-28g, Fat: 15-24g, Saturated Fat: 5-8g, Fiber: 1g, Sugar: 13-17g, Vitamin A: 280-690IU, Vitamin C: 0.2-6.2mg, Calcium: 50-58mg, Iron: 1.2-1.5mg |
| Leftovers | Store in an airtight container or wrapped tightly in the refrigerator for up to 3-4 days |
| Reheating | Oven at 300°F for 15-20 minutes or microwave |
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Prepping the ribs
To prep your ribs for the crock pot, you'll first want to cut the racks into halves or thirds, depending on the size of your slow cooker. Then, remove the silver membrane from the back of the ribs. You can do this by slipping a knife under it and pulling it off—using a paper towel can help you grip it if it's slippery.
Next, you'll make a dry rub for your ribs. Combine paprika, brown sugar, salt, and pepper in a small bowl. You can also add other spices to taste, such as garlic powder, onion powder, cayenne, or smoked paprika for a smoky touch. Once your rub is mixed, use your fingers to massage it into both sides of the ribs. If you have time, let the ribs sit with the rub for about an hour to let the flavours seep in.
Finally, place your ribs in the slow cooker, standing them upright with the meaty side against the wall of the cooker. You can add sliced onion, garlic, and a touch of water or broth to the cooker as well.
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Making the rub
Selecting the Ingredients:
The choice of ingredients for the rub depends on personal preference and the desired flavour profile. Common ingredients used in a rib rub include:
- Brown sugar: Adds sweetness and promotes caramelization.
- Paprika: Regular or smoked paprika gives a smoky flavour and a vibrant colour.
- Salt: Enhances the overall flavour and brings out the taste of other ingredients.
- Pepper: Black pepper adds a bold, spicy kick to the rub.
- Garlic powder: Provides a savoury, garlicky note to the rub.
- Onion powder: Enhances the savoury flavour and pairs well with garlic powder.
- Cayenne: Adds a touch of heat and spice to the ribs.
- Lemon pepper: Brings a tangy and peppery flavour to the ribs.
Combining the Ingredients:
In a small bowl, combine the selected ingredients in your desired proportions. Mix them thoroughly until they are well incorporated and evenly distributed. You can adjust the quantities of each ingredient to suit your taste preferences.
Customizing the Rub:
Feel free to experiment with additional ingredients to create a unique rub that suits your taste. Some possible additions or substitutions include:
- Chilli powder: Adds a spicy kick and a touch of warmth.
- Cumin: Brings an earthy, aromatic flavour to the rub.
- Dried herbs: Such as thyme, rosemary, or oregano for added depth of flavour.
- Mustard powder: Provides a sharp, pungent note that complements the other spices.
Applying the Rub:
Once the rub is mixed, it's time to apply it to the ribs. Using your fingers or a spoon, generously coat both sides of the rib rack with the spice rub. Massage the rub into the meat, ensuring it is evenly distributed and fully absorbed. This step helps the spices penetrate the meat and creates a delicious bark on the ribs during cooking.
Resting and Cooking:
After applying the rub, it is beneficial to let the ribs rest for a while. Cover them and refrigerate for about an hour to allow the flavours to meld and penetrate the meat. Then, place the ribs in the crock pot, following the cooking instructions for your chosen recipe. The low and slow cooking process in the crock pot will further enhance the flavours and tenderize the meat.
Preparing the rub for crock pot ribs is a simple yet essential step that sets the foundation for a mouthwatering dish. Feel free to experiment with different ingredients and adjust the quantities to create a signature rub that suits your taste preferences.
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Cooking the ribs
Next, create a dry rub for the ribs by combining spices such as paprika, brown sugar, salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika. You can adjust the spices to your taste preferences. Once the rub is mixed, generously massage it into both sides of the ribs. If you have the time, let the ribs sit with the rub for about an hour to enhance the flavour.
After the ribs have been seasoned, it's time to place them in the crock pot. Cut the racks into halves or thirds, depending on the size of your crock pot. Place the ribs upright in the crock pot with the meaty side against the wall of the cooker. You can also place the ribs on a bed of sliced onions, which will slowly release their sweetness during cooking.
Add liquid to the crock pot, such as water, broth, or even beer or wine, if desired. Close the lid and cook the ribs on low heat for 4-8 hours or until the meat is tender. Check the ribs periodically to ensure they don't overcook. Once the ribs are tender, you can brush them with barbecue sauce and place them under the broiler for a few minutes to caramelize the sauce. Finally, cut the ribs apart and serve them with additional barbecue sauce on the side.
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Finishing the ribs
Once your ribs are cooked, it's time to finish them off and serve. There are a few different ways to do this, depending on your preference and the equipment you have available.
If you're using a slow cooker, you can simply brush the ribs with barbecue sauce and place them under a grill (or broiler) for a few minutes to allow the sauce to caramelize. If you're using a pressure cooker, you might want to transfer the ribs to a baking sheet and finish them in the oven. Preheat your oven to 375 degrees F (190 degrees C) and cook the ribs for 3-5 minutes or until charred.
If you prefer your ribs with a little bit of a chew, you can reduce the cooking time. However, if you like them fall-off-the-bone tender, you can cook them for a little longer. Just keep in mind that the longer you cook them, the more likely they are to dry out.
If your ribs are done before you're ready to eat, you can wrap them in foil and place them in an oven preheated to 150 degrees F to keep them warm. Alternatively, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ribs in a shallow baking dish with a little of the leftover cooking liquid, cover with foil, and heat in the oven at 300 degrees F for 15-20 minutes.
When serving your ribs, don't forget to pour on some of the juices from the slow cooker or pressure cooker. These juices are packed with flavor and will take your ribs to the next level. If you want to add even more flavor, serve your ribs with some extra barbecue sauce on the side. Enjoy!
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Storing leftovers
It is essential to refrigerate leftover ribs as soon as possible to prevent bacterial growth and moisture loss. Wrap ribs in foil or baking paper, or store them in a zip lock bag or vacuum-sealed bag. For longer storage, use a vacuum sealer to remove air from the bag before freezing. Mark the date on the bag and aim to consume within a few weeks to maintain quality.
When refrigerating, it is recommended to cut the ribs into single-serving portions for better results. This also helps when reheating, as smaller portions will take less time to warm through. If you plan to freeze the ribs, cutting them into portions beforehand will make it easier to thaw only what you need.
To reheat refrigerated ribs, you can use a variety of methods, including the oven, sous vide machine, air fryer, steamer, or microwave. Preheat the oven to around 250°F (121°C) and wrap the ribs in foil. Place them in the oven until they reach the desired temperature, which can take up to an hour for a full rack. For the sous vide method, bring a pot of water to a temperature of 329°F (165°C) and immerse the vacuum-sealed bag of ribs for about 45 minutes per inch of thickness.
To reheat frozen ribs, it is best to thaw them in the refrigerator first, which can take about 6 to 8 hours for ribs. Then, you can use any of the methods mentioned above for refrigerated ribs. If you are in a hurry, you can try the microwave method by placing the ribs on a bed of lettuce leaves, covering them with another lettuce leaf, and microwaving at 50% power for about 3 to 4 minutes.
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Frequently asked questions
Cooking ribs in a Crock-Pot pressure cooker can take anywhere from 4 to 8 hours depending on the heat setting.
You will need ribs, barbecue sauce, and seasonings such as salt, pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne. You can also add liquids such as water, broth, or apple cider vinegar to the cooker.
It is recommended to remove the silver skin or membrane from the back of the ribs to improve flavour absorption and tenderness. You can then apply a dry rub of your chosen seasonings to both sides of the ribs.
Place the ribs in the Crock-Pot with any desired liquids and seasonings. Cook on low heat for 4-8 hours or high heat for 4 hours. Once the meat is tender, brush with barbecue sauce and place under a grill or broiler for a few minutes until charred.
Store leftover ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ribs in a baking dish with some leftover cooking liquid and cover with foil. Heat in the oven at 300°F for 15-20 minutes or until warmed through.
