SLOW COOKER RIBS
These Slow Cooker ribs are going to melt in your mouth and fall off the bone! They are cooked low and slow so they are perfectly tender and then covered in a sauce that's absolutely to die for!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 6h20m
Number Of Ingredients 8
Steps:
- Prepare your ribs by removing the membrane and patting dry with a paper towel.
- Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub evenly on top of the ribs.
- Cut the ribs in half. Add half of the rack of the ribs into the bottom of the slow cooker. Pour half of the sauce on top and layer with the other rack with remaining sauce. You can also wrap the ribs around the slow cooker if the top will fit on.
- Cook the ribs on low for 6-7 hours or high for 3-4 hours.
- Preheat oven to 425 degrees Fahrenheit. Remove the ribs and set on a baking sheet. Pour the sauce on the top. Cook for 10 minutes until the tops get crispy. Brush with additional sauce if needed.
Nutrition Facts : Calories 603 kcal, Carbohydrate 42 g, Protein 37 g, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1534 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 18 g, ServingSize 1 serving
RIBS TO DIE FOR
The title is the best description. Everyone who eats them, loves them. I have NEVER had any leftovers when I make them. The nice thing about this recipe, is that you can make it ahead...and then just throw the ribs on the grill or broiler 15 minutes before you are ready to eat. They are so easy, and it will seem like you slaved in the kitchen. :)
Provided by Jill L. Margaritta
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rub ribs with garlic.
- Place them in a shallow roasting pan.
- Cover and bake at 300 degrees for 2 1/2 hours.
- Cool slightly.
- Combine the sugar, parika, salt, pepper, chili powder and ground cumin.
- Rub this over the slightly cooled ribs.
- Cover and refrigerate for 8 hours or overnight.
- In a saucepan, saute the onion in butter until tender.
- Stir in the remaining sauce ingredients.
- Bring to a boil.
- Reduce heat; cook and stir until thickened. About 10 minutes.
- Remove from the heat.
- Brush ribs with the sauce.
- Grill or Broil (med heat) for 12 minutes, turning and basting with the sauce.
- I like to blacken them up a little bit.
- Enjoy!
- ***NOTE*** my favorite style ribs to use are the pork BABY back ribs.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
TO DIE FOR BARBEQUED RIBS
If you are looking for a rib recipe that is not your regular BBQ sauce kind of thing - look no further. The original recipe is called Vietnamese Style Barbequed Ribs from the 'Cocktail Chef'. My husband has made this recipe many times and it never fails to bring in rave reviews. The flavours are asian inspired and wonderful.The marinade can be frozen and re-used a 2nd time; the 2nd use gets a spicier note.Our kids (9 & 7) love the recipe, so it is also kid friendly and not too spicy even when using chilies. You need to prepare in advance as a long marinating time is required (24-48 hours). Don't look to closely at the calorie count as the marinade packs a lot of calories that are not consumed
Provided by Deantini
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
- In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
- In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
- Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
- Grill the individual ribs on the BBQ for 10 minutes until done.
- Alternately you can use the grill/broil function of your oven.
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