Let’s Talk Ribs (and How I Used to Burn Them All the Time)
Okay, so—real talk—I used to be almost afraid of making ribs. Like, I’d picture those tough leathery things you get at some backyard BBQs and just… nope. But then I got hooked on (maybe obsessed with) my slow cooker. And now, making baby back ribs is basically my secret party trick for when I want everyone to think I’ve put in hours slaving over a hot oven (not happening in July, pal), but actually I’ve just been lurking on the sofa while my kitchen smells like heaven. Oh, and if you’re wondering—yes, the first time was a bit of a mess. Half the sauce ended up in my hair, don’t ask.
Why You’ll Want To Try This
I make this when I’m craving something cozy, but also can’t be bothered to hover over a stove. My family goes a bit wild for these, honestly—there have been occasional squabbles over the last piece. (I usually play referee, only because it means one of those rib bones is all mine.) Plus after a couple failed oven attempts (don’t even ask about the one time I tried to broil them and accidentally charred the sauce into some sort of sticky fossil), I figured there had to be a better way. The slow cooker is definitely the hero here.
What You’ll Need (And How My Ingredients List Never Stays the Same)
- About 1.5 to 2 kg (3-4 lbs) baby back pork ribs (I’ve used spare ribs in a pinch; just takes a bit longer, and they’re not as dainty if you care about that)
- 2 teaspoons smoked paprika (regular paprika if you can’t find smoked—my aunt swears it’s the same, but I sort of disagree)
- 1 tablespoon brown sugar (sometimes I use honey when I’ve run out, good but a bit gluey)
- 1 teaspoon garlic powder (or a lazy spoonful of minced garlic—depends how much chopping I want to do that day)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt, just enough—don’t go mad, you can always add more later
- 1 cup BBQ sauce (literally any brand, I used whatever’s lurking at the back of the fridge; fancy stuff if you’re feeling posh, but supermarket works fine)
- Optional: chili flakes, mustard powder, or anything you fancy really. (My neighbor adds a splash of beer—tasted pretty good, actually.)
How To Make It (Including My Usual Tangent)
- First things first—peel that silver skin membrane off the back of the ribs. It’s a little annoying (some say essential, I sometimes forget, honestly), but things do get more tender without it.
- Mix up all your spices and sugar—think of it as giving your ribs a spa day. Rub the mix all over, right into every nook. Don’t worry if you miss a patch. It’s not a beauty contest.
- Slice your rack(s) into pieces that actually fit in the slow cooker. Unless you’ve got one of those gigantic slow cookers. Mine’s pretty average, so I cut them into thirds. If you’re stacking, stand ’em up like dominoes. Or… just squish them in. They really don’t mind.
- Pour about half the BBQ sauce over the ribs, wriggling things around so everyone gets coated. Reserve the rest for later. Sometimes I sneak a taste at this point, but try not to double-dip, yeah?
- Set your slow cooker to low for about 6-8 hours. Or high for 4 if you can’t wait that long, but low is better. It’ll look a bit weird around hour 4—sort of pale and bubbly. Don’t panic! That’s normal.
- This part is optional but totally worth it: When they’re fall-apart tender, lift them gently onto a baking tray, brush with the rest of the sauce, and slap them under the broiler/grill for about 3-5 minutes. Watch them though. Or, speaking from experience, the char fairy will strike.
Notes From Folksy (and Sometimes Messy) Experience
- The membrane: If you forget to peel it off, your ribs will still taste good, but the texture’s just not quite as soft. Sometimes, though, I genuinely forget, and no one’s ever commented.
- Overcrowding: If your slow cooker’s packed tighter than a Tube carriage at rush hour, things might cook unevenly—swap things around halfway through if you remember (I often forget and it still works, generally).
- I think this tastes even better the next day. Once the flavors have had a chit-chat overnight.
Adventures in Mixing Things Up
- Had a go with a maple syrup instead of brown sugar once. Result: over-sweet, but some folks dig that.
- Added a swig of bourbon to the sauce for a sort of southern vibe; it was a bit much, honestly, but if you like a boozy kick, have a go. Or not.
- Tried making these with a dry rub only—no sauce at all. They’re fine, but a bit lonely, you know?
- Actually, lemon zest is pretty tasty sprinkled on at the end. Freshens things up if you’re after that.
What If You Don’t Have Something? (Equipment Stuff)
- Slow cooker: Well, kind of essential here, but I’ve heard of folks using a Dutch oven in the oven at low temp (around 135°C/275°F) for 3-4 hours. Not exactly the same, but it’s a pretty fair stand-in.
- Baking tray for the broiler step: If you’re out, just use a bit of foil on the oven rack and cross your fingers. (I’ve done this—surprisingly not disastrous)
Storing Leftovers (Or Trying To, Anyway)
Pop leftovers into an airtight box and stash in the fridge. They’ll be good for 2-3 days, though honestly, in my house they never last more than a day! If you’re clever and hide a pre-broiled portion at the back, you get the world’s tastiest sneaky lunch.
How We Like To Serve These at Home
I set out a pile with some coleslaw, potato salad, maybe a tangle of pickles—nothing fancy because the ribs are the main event. If it’s a Sunday, we get the corn on the cob out and everybody eats with their hands and makes a mess (it’s tradition, apparently).
Pro Tips (Learned the Hard Way, Trust Me)
- Don’t skip the broiler step unless you have to. I once tried to save time and just served straight from the slow cooker—everyone still loved them, but you miss that sticky, charred sauce moment. Totally worth the extra five minutes.
- Rushing the slow cook—my worst mistake! Tried turning to high for the full time thinking it’d shave off an hour. It just wasn’t as melty.
FAQ (Stuff Friends and Folks Keep Asking Me)
- Can I use store-bought BBQ rub instead of making my own?
- Oh, for sure. Sometimes I’m lazy (aren’t we all?) and use a premade rub. It’s totally fine.
- Is it okay to stack ribs in the slow cooker?
- Yep, I do this all the time. Just stand them up against the side, like lining up dominos that you secretly hope fall over (they won’t, but you know what I mean).
- What if I don’t have any BBQ sauce?
- Honestly? It’s not the end of the world. Ketchup with a splash of vinegar, little mustard, and something sweet makes a decent fix-it sauce.
- Do they need to rest before eating?
- Technically, yes (lets the juices redistribute, fancy talk), but I almost never wait. They’re super tempting right out of the oven. Maybe wait five minutes if you can stand it.
And, by the by, there’s a robin who sits outside my window every time these are in the slow cooker—it’s like he knows. Anyway, good luck, and enjoy your ribs! (Just don’t ask me how to clean BBQ sauce off the ceiling. That’s another story.)
Ingredients
- 2 racks baby back pork ribs (about 4 lbs)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
Instructions
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1Remove the thin membrane from the back of the ribs and pat them dry with paper towels.
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2In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar.
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3Rub the spice mixture evenly over both sides of the ribs.
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4Place the ribs in the slow cooker, cutting them into sections if necessary to fit. Pour 1/2 cup of barbecue sauce over the ribs.
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5Cover and cook on low for 6 hours, or until the ribs are tender.
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6Carefully remove the ribs and place on a baking sheet. Brush with the remaining barbecue sauce and broil for 3-5 minutes until caramelized, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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