Reviewed: May 14, 2012

couple things: 1) remove the rib membrane!!! 2) These don't need to be grilled, skip that step, just boil to remove some of the fat. Also I overcooked mine in the slow cooker (doh. I had them on high for ~4 hours and they were ready, but we had to leave so I set them on low till we got home, then warm overnight. Way too long of cooking time, the next day they shredded too much. Good to make a sandwich out of but I was wanting some more solid pieces of meat. These are excellent when cooked for the proper amount of time though :)

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Reviewer:

velocirapt0r

Cooking Level: Beginning

Reviewed: Apr. 20, 2012

Thx for sharing Scotty, this recipe was amazing. I made it for my husbands friday meeting (all men) and they went nuts over it. Only think i did different was made them day before and heated in the oven....OMG so good....well done, this is a favorite of mine and will not make ribs any other way. WAY WORTH THE EXTRA EFFORT.

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Reviewer:

Rhonda

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 27, 2012

I wanted ribs for dinner and this recipe looked amazing! I started around noon and followed all three steps, but I actually got a bonus dish out of it for lunch! I took the leftover water that the ribs were boiled in and used that as the liquid for a spicy jumbalaya. I used a pre-packaged mix and added Hillshire Farms hot links as my meat and it was spectacular! For the ribs in the crock pot, I used Sweet Baby Ray's (my staple) and added 1 Miller Light and 1 Yuengling Lager. This made the sauce quite a bit thinner so we weren't overpowered with sauce so much that we lost that wonderful rib flavor. These were the best ribs I ever had hands down!

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Reviewer:

starlett2525

Reviewed: Mar. 24, 2012

Gave this recipe a Georgia twist with Johnny Harris BBQ Sauce (Savannah, GA) and Sweetwater 420 Extra Pale Ale (from Atlanta). Boneless pork short ribs were a lot less messy, took up less room in the crock pot, and were tender and tangy using the exact same cooking times in the recipe. We opted to add a bit less beer to the pot and the sauce was perfect! The sweet tender ribs were yummy with fresh baked cornbread and baked beans. A classic southern dish.

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Reviewer:

barb.brandt

Reviewed: Mar. 17, 2012

Soooo easy but don't count on any leftovers. It's that good. They were salt & peppered before spending 15 min. on each side in a hot oven before going in the slow cooker with BBQ sauce. A few minutes under the broiler before serving finalized it. They were too tender to finish on the grill. Forget a knife as the meat falls off the bone!

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Reviewer:

Kris

Reviewed: Mar. 10, 2012

I am kosher so I use beef or lamb in place of the pork. I also do not boil my ribs but use a dry rub of the salt and peppers for an hour before continuing with the recipe.Delish!!!!

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Reviewer:

earthmotherfromnj

Cooking Level: Expert

Home Town: East Orange, New Jersey, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 10, 2012

It is against the law to boil ribs. Especially baby back ribs, they only get smoked or grilled. The rib police ARE watching.

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Reviewer:

peculiarmike

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Peculiar, Missouri, USA

Reviewed: Feb. 12, 2012

Very good recipe. I skipped the grilling steps and kept them in the crock pot longer. I also added honey to the recipe to sweeten the ribs a bit. Delicious!

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Reviewer:

Gmbakernc

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 29, 2012

Excellent and easy even for a slow cooker novice like me!

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Reviewer:

bethann

Reviewed: Jan. 1, 2012

I would have given it 5 stars but I didn't really like the beer taste. I skipped the "pre-cook" part and just put it in the crock (10 hours on low) with some sweet baby rays sauce, onion, garlic, liquid smoke, and porter beer. I love dark beer and used my favorite. The ribs were perfectly done - fall off the bone. However, they had a really weird aftertaste that I can only attribute to the beer. If I were to make this again, I'd cut out the beer for sure and I think that would make all the difference in the world.

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