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Slow Cooker Barbequed Beef Ribs!!!


This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!T

easy slow cooker barbecue ribs are melt-in-your-mouth incredible! let your slow cooker do all the work and come home to sticky, fall apart ribs! Slow Cooker Barbecue Ribs easy and absolutely DELICIOUS! Fall-off-the-bone tender ribs finished off in the oven to create the best, barbecue sticky glaze and caramelised edges! The 4-ingredient marinade is the hands down the best marinade smothered on ribs.

The secret to the level of deliciousness in these ribs is a good GOOD kick of garlic in our marinade. Usually, the oven is our best friend when craving and cooking oven baked ribs, but the Slow Cooker has become my favourite kitchen tool in our chaotic life. Move over oven… The best part about Slow Cooker Barbecue Ribs is that they fit for any time…any season. Slow coking ribs breaks down the connective tissue in the meat making them fall-apart, tender. Brushing with a delicious barbecue sauce glaze with a kick of garlic and Cayenne (optional), then broiled for an extra 2 minutes until bubbling, charred and crispy on the tops and edges ensures the best ribs you will try.


2 cups (500ml) barbecue sauce
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
Salt , to taste


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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.

Calories: 624kcal | Carbohydrates: 38g | Protein: 59g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 246mg | Sodium: 411mg | Potassium: 644mg | Fiber: 1g | Sugar: 35g | Vitamin A: 585IU | Vitamin C: 3.8mg | Calcium: 124mg | Iron: 3.7mg

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