Video: Slow Cooker Barbeque Ribs -

Video: Slow Cooker Barbeque Ribs

See how to make tender, tangy ribs in your slow cooker.

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In this video, you’ll see how to make delicious barbecued ribs in a tangy homemade BBQ sauce in your slow cooker. This top-rated recipe offers a quick and easy way to make zesty baby back pork ribs without all the fuss of grilling. The meat is so tender it just falls right off the bone. Watch the video, then get Suzanne’s 5-star recipe for Slow Cooker Barbeque Ribs.

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Jun. 27, 2015 3:29 pm
I put a whole rack of baby back ribs on top of halved onions wrapped bone side out around my crock pot sitting on the onions. Add about 1/4 of beer or broth, cook 4 hrs on high. Took them out sauced them and broiled in the oven 4 minutes..they were pretty good.
Jun. 27, 2015 12:28 pm
Best way to make ribs is the 3-2-1 Method. It can be done in the oven. I prefer the way Malcolm Reed does it. Fantastic ribs. Well they are competition ribs.
May 22, 2015 5:48 pm
Why are people saying this is not a slow cooker recipe? It clearly says after the browning process, place them in a slow cooker (crock pot) and cover with sauce and cook on LOW for 8 hours.
Jul. 20, 2014 12:15 pm
I agree, these are steamed ribs. Not traditional southern ribs. Recipes describe ribs as falling off the bone; I like the meat to be tender, but still on the bone.
Jul. 20, 2014 9:57 am
It would be refreshing to read fewer complaints from people who haven't bothered to actually try the recipe.
Jul. 20, 2014 7:14 am
I'd start with the ribs in a smoker with some good hickory smoke for about an hour. Then move to the crock pot with sauce. That way one would pick up some good smoke flavor. Think I'll try that!
Jul. 20, 2014 5:56 am
Nice debate but isn't a slow cooker just that - anything that you can control the heat within that allows you to cook over parts of a day as opposed to a matter of hours. Try the Weber Smoky Mountain BBQ Smoker and cook your pork ribs for 10 hours at 200. You want wow. That is wow.
Jul. 19, 2014 5:49 am
I like this recipe, because I don't eat corn syrup products and skip bottled sauces. One prep step missing: REMOVE THE SILVER SKIN FROM THE RIBS. It is on the bony side of the ribs. Use the tip of a knife to lift it at one of the corners, then grip it with a paper towel and pull with all your might. The silver skin is the toughest part of the rib and it shrinks when cooking. The shrinking action wrings juice from the meat. Another good step is to slice between the ribs, leaving 1.5 inches joined at the top and bottom. This allows the barbecue sauce to penetrate from the sides, too.
lourdes orencia 
Sep. 3, 2013 7:01 am
I love food cook in slow cooker.
Aug. 24, 2013 6:53 pm
why couldn't you just prepare these and use a commercial barbque sauce? We like "SWEET BABY RAYS" So much simpler...
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