Slow cooker ribs
Slowcook

Slow cooker ribs

Very tender ribs in the slow cooker with sticky BBQ glaze. 7–8 hours on LOW or 4–5 hours on HIGH – finished briefly in the oven for a caramelized surface.

ComfortWeekendDinnerFamily TimeSlowcookAmerikansk
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Rate:
0.0 (0)
495 min total
4 servings
Easy

Ingredients

servings

  • Ribs & rub

    • 1800 g Pork ribs (baby back or spareribs)
    • 2 tsk Salt
    • 1 tsk Black pepper
    • 2 tsk Paprika (preferably smoked)
    • 1 tsk Garlic powder
    • 1 tsk Onion powder

  • Sticky BBQ sauce

    • 2 dl BBQ sauce
    • 2 spsk Brown sugar
    • 1 spsk Apple cider vinegar
    • 1 spsk Worcestershire sauce
    • 1 spsk Honey (optional)

  • For serving (optional)

    • 1 stk Coleslaw
    • 4 stk Corn on the cob

Instructions

  1. 1

    Prepare the ribs

    1. Remove the thin membrane on the back of the ribs.
    2. Mix the rub spices and rub them well into the ribs.
    10 min
  2. 2

    Assemble in the slow cooker

    1. Stir the BBQ sauce ingredients together.
    2. Stand or curl the ribs in the slow cooker (so they fit).
    3. Pour about half of the sauce over the ribs (save the rest for the finish).
    5 min
    Bowl
  3. 3

    Slow cooking

    1. Cook 7–8 hours on LOW.
    2. Alternatively 4–5 hours on HIGH.
    3. The ribs are done when the meat is very tender and nearly leaves the bones.
    0 min
    Low heat
  4. 4

    Sticky finish in the oven

    1. Lift the ribs out carefully (they can be very tender) and place them on a baking sheet.
    2. Brush with the remaining sauce.
    3. Bake at 225 °C for 8–12 minutes until the surface is sticky and caramelized.
    12 min
    225°C

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Details

Nutrition

Calories

820kcal

Protein

58g

Fat

52g

Carbs

28g

Serving Size

450g

Serving

Suggestions

  • • Serve with coleslaw and corn – and extra sauce on the side.

Drink Pairings

  • • Soft drink: Cola or water.

Side Pairings

  • • Coleslaw.

Dessert Pairings

  • • Ice cream.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator. Preferably keep extra sauce separate.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • The membrane on the back makes ribs tough – remove it so they stay soft.

Cooking

  • • Leave the lid on during cooking – opening it lets heat escape.

Serving

  • • Make double sauce if you like, and serve extra at the table.

Variations

Flavor

  • Stronger BBQ: add 1 tsp chili flakes or 1 tsp cayenne to the rub.

Health

  • Choose a BBQ sauce with less sugar, and skip the honey for a lighter glaze.

Method

  • No oven? Brush with sauce and give 10–15 min over high heat on a grill pan.

Toppings

  • Top with scallions or fresh parsley when serving.

Author

C

Camilla

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Author

C

Camilla

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