Slow Cooker Barbeque Ribs Recipe
Fire up the grill this summer for these Slow Cooker Barbeque Ribs that are melt-in-your-mouth delicious! The secret to this level of delicious ribs is a good kick of garlic. As the meat falls off the bone, these tender ribs are finished in the oven to create the best barbeque glaze (only 4 ingredients) and caramelized edges. Just pour the remaining juices from the slow cooker into the remaining sauce for extra flavor – don’t forget your bib!
- 2 cups (500ml) barbecue sauce (3 for $4 of Sweet Baby Ray’s BBQ Sauce in assorted varieties, this week at Fresh)
- 2 tablespoons brown sugar
- 3 tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cayenne pepper (optional for a hint of spice)
- 2 kg (4 pounds) baby back pork ribs ($3.99 /lb. of Smithfield Baby Back Ribs, this week at Fresh)
- Salt , to taste
- Spray inside of a 6-quart slow cooker with cooking spray.
- Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
- Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
- Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
- When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
- Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
- Serve ribs with remaining sauce.