Making ribs in the crockpot is a terrific alternative to lengthy intense smoking. You may execute this method in any weather. It won’t heat up your kitchen, or need you to go outside! These ribs will entirely fall off the bone, and juicy. They even have a smoky flavor, exactly like they’ve been properly smoked by adding a little liquid smoke.
The ribs are bursting with flavor thanks to the sweet and spicy spice. This meal is best served with a bottle of your favorite barbecue sauce. When it comes to the massage, look for something sweet, but don’t be afraid to spice things up a little. A brief stint under the broiler caramelizes the barbecue sauce before serving the ribs. As a result, the meal has a sweet and sticky texture to it. Cook up some mac and cheese, cornbread or collard greens to go along with them.
- Prep: 20 minutes
- Cook: 8 hours
- Total: 8 hours 20 Minutes
- Servings: 4 to 6 servings
- Yield: 1 rack
Nutrition Facts (per serving)
- Calories: 267
- Fat: 15g
- Carbs: 24g
- Protein: 11g
Ingredients
- 1 extra rack of ribs
For the rub:
- 1 1/2 teaspoons of paprika
- Brown sugar: 2 teaspoons
- 2 tsp. powdered garlic
- Cucumber, 2 tsp.
- 2 tsp. onions
- 0.5 grams of ground red pepper
- 1 tbsp. of salt
- Ground black pepper 2 tablespoons
- a half-cup of apple juice
- Liquefied Smoke: 1 teaspoon
- Half a cup of BBQ sauce
How To Do It
1. Start by gathering all of the necessary components.
2. Remove the ribs off the rack and cut them into individual pieces. A butter knife wedged between the membrane and bone may be used to pry the membrane off its ribs’ backs. The ribs won’t slip off the bone if you don’t remove this.
Rub the ribs on both sides with the rub mixture after combining the ingredients.
3. If you’re using a 4-quart or bigger slow cooker insert, place the ribs in there. Place the ribs around the border of the slow cooker, leaving an opening in the middle. Put in the liquid smoke and apple cider. In a crockpot, place the insert and cook for 4 hours on high or 8 hours on low.
4. Ribs are done cooking when they reach an internal temperature of 165 degrees Fahrenheit. Place the ribs on a parchment-lined baking sheet and bake at 350 degrees Fahrenheit for about an hour. The rack should be placed in the oven’s top (but not too high!) section, with the broiler set to high.
5. Using the barbecue sauce, coat the ribs on top. To caramelize the sauce, broil the ribs for 5 minutes under the broiler.
6. Cut and serve the ribs once they have rested for five minutes. Additional barbeque sauce may be added as needed.
Tips and Tricks for Cooking
Use this instructions to reducing extra ribs to ensure you get the finest results. You will have to:
- Get rid of the hem.
- Dispose of the membrane.
- The rib ends should be trimmed.
- Set your slow cooker to high heat if you want to cook the ribs in half the time, and you’ll get the same results.
