I love juicy, fall of the bone meat! Cooking low and slow is one of the best ways to achieve this! These Slow Cooker Barbecue Ribs are cooked to perfection!
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Smoked Ribs Might Be The Best, But…
The best ribs hands down are smoked. However, if you don’t have a smoker and/or don’t have the skills, that’s okay.
Why? Simply because the next runner up to a perfect smoked barbecue rib, is the slow cooker rib. These ribs are juicy, tender, and falling off the bone delicious!
Barbecue Ribs – Slow Cooker Recipe and Tutorial
For this recipe, you will need some barbecue sauce. I like to make my own. It is pretty easy to make and will only take about 5 minutes. I usually quadruple this recipe, when I make ribs. I’m keeping the recipe at a minimum for people who aren’t making as many ribs as I do. If you want to see the entire recipe or print it out check out my Homemade Barbecue Recipe.
- non-stick spray
- 3 lbs. rib meat
- 2 cups barbecue sauce
- Spray the slow cooker with nonstick spray. I like to use olive oil.
- Place a layer of rib meat into the cooker.
- Pour barbecue sauce over the ribs.
- Cook on low for 6-8 hours. Or until meat is falling off the bone.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 1023Total Fat 73gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 32gCholesterol 255mgSodium 1187mgCarbohydrates 38gFiber 1gSugar 31gProtein 53g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
Tips For Making Slow Cooker Barbecue Ribs
Don’t overdo it on the barbecue sauce. Too much barbecue sauce, isn’t a good thing, at least while these babies are cooking. They won’t get the right texture or flavor that we’re looking for.
Make sure to temp the ribs in the first three hours. You want to make sure that they get up to at least 140ºF in the first three hours to stay out of the “danger zone”.
What’s that mean exactly? Well, the danger zone is where bacteria have the opportunity to grow. Getting meat up in temperature in the first three hours is critical, to cooking food safely so no one gets sick.
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