Monday, October 3, 2016

Slow Cooker Fall Off the Bone Ribs

Happy Monday! Today I am sharing a quick post on a recipe I have made a couple of times over the summer. Joe requested ribs a few times and after some initial hesitation (I don't like eating meat off a bone), I did some searching on Pinterest and found the perfect recipe. I mean if they fall off the bone I don't need to worry about biting into a bone, right? Enter Carlsbad Cravings' Fall off the Bone Slow Cooker BBQ Ribs!
Carlsbad Cravings Slow Cooker Ribs
It wasn't quite as easy as some other slow cooker recipes as it involved making a rub and sauce and searing the meat in the oven before putting in the cooker, but the effort was worth it. I actually prepared the meat and the sauce the night before, stored in the fridge, and popped it all into the cooker in the morning.

I don't have many photos because my photography skills are pretty poor especially when compared to Jen's.

Verdict: Although time consuming, the first time I made these ribs they were absolutely perfect. The meat was tender and fell off the bone as promised. I was afraid the preserves in the sauce would be too sweet, but it all came together deliciously. The second time, I may have left them in the oven a little too long (I had way to much going on in the kitchen and multitasking isn't my strong suit) and in the slow cooker a little too long and they did't come out quite so well. Still very good, just not as perfect as the first time. I am not sure how often I will make these once I am back at work, but they are perfect for a summer Sunday when you can enjoy the smell of them cooking all day.

Fall off the Bone Slow Cooker BBQ Ribs
recipe from Carlsbad Cravings
(my notes in red)

  4 lbs baby back pork ribs

  Spice Rub:
  • 1 1/2 Tablespoons paprika
  • 1 1/2 Tablespoons packed brown sugar
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground chipotle pepper
  • 1 teaspoon black pepper
  • 1 teaspoons onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional for more heat)

  • Barbecue Sauce:
  • 2 cups ketchup
  • 1/2 cup molasses
  • 1/2 cup brown sugar, packed
  • 1/4 cup seedless blackberry preserves
  • 1/3 cup apple cider vinegar
  • 1 tablespoons reserved Spice Rub (from above)
  • 1 tablespoon liquid smoke (optional)* I didn't use this

  1. Preheat oven to 400 degrees F Line a baking sheet with sides with parchment paper. Set aside.
  2. Cut ribs into 6 sections then rinse and pat dry.
  3. In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
  4. Meanwhile, add all of the Barbecue Sauce ingredients to a medium saucepan and gently simmer for 15 minutes, stirring occasionally. Remove 1 1/2 cups barbecue sauce and refrigerate to use after ribs are cooked. (I did all this the night before and stored the ribs in a pyrex dish in the fridge overnight).
  5. Spray slow cooker with nonstick cooking spray (I use a Reynolds Slow Cooker Liner - not as pretty but sooooo easy for cleanup) then add a thin layer of remaining barbecue sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in barbecue sauce.
  6. Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
  7. When ribs are tender, remove from slow cooker and brush with some Reserved Barbecue Sauce if desired or use sauce for dipping. Enjoy!

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