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May
18
BBQ Ribs in a Crock-Pot
BBQ ribs are one of my daughter’s favorite dishes, and since there are so few things she really likes, I have been making them often, about once a week, recently. I was looking for a BBQ ribs recipe in a slow-cooker that I could prepare during the cold winter months in Chicago, or even in the summer, when I don’t have lots of time.
I found this Cabin Fever Crockpot Ribs recipe at Amazing Ribs, a very interesting site I just discovered, and the ribs turned out delicious — moist and tender with lots of BBQ flavor. I have simplified the recipe somewhat but the basics are the same — ribs, sauce, great flavor — life is good.
- Ribs - 1 rack (I used St. Louis spare ribs — on sale at Target — but you can use any kind, such as baby back ribs)
- Onion - 1 large, sliced
- Carrots - 4 carrots, sliced into bite-size pieces
- Potatoes - 2-4 medium, peeled, quartered, and cut into bite-size pieces
- BBQ Sauce - 1 cup (I used prepared sauce, but any type will work; thick is best as the sauce thins as it simmers)
- Cut the slab into 2-3 rib sections.
- Spray or rub the pot with a small amount of cooking oil.
- Put the potatoes, onions and carrots on the bottom of the pot.
- Add one of the rib sections and spoon about 1 tblsp. of sauce on top, spreading it around with the spoon.
- Continue adding rib sections and spooning sauce on top. When you are done, pour remaining sauce on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Resist the temptation to mix everything up — it will cook fine the way it is.
- When done, remove the ribs and vegetables and divide up.
Serving tips and comments:
- You’ll notice that the sauce has thinned considerably, but the taste is still very intense. Pour into a small bowl(s) and serve as dipping/spooning sauce.
- Estimate about 1-2 lbs. of meat per person. I was able to fit a 5 lb. rack in my 4 qt. Crock-Pot with room to spare, and this was enough for 4 people (2 adults, 2 kids). You can double the recipe for a larger pot.
