Description
This recipe for Fall-off-the-Bone Slow Cooker BBQ Ribs are meaty baby back ribs started in the crockpot and finished off on the grill. Sweet and sticky.
Ingredients
- FOR THE BBQ SAUCE:
- 1-¼ cup Ketchup
- ¾ cups Apple Cider Vinegar
- ½ cups Corn Syrup
- ¼ cups Honey
- 2 teaspoons Brown Sugar
- ½ teaspoons Liquid Smoke
- ½ teaspoons Salt
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Hot Pepper Sauce
- FOR THE RIBS:
- 4 pounds Ribs, Loin Back Ribs Or Baby Back Ribs
Preparation
In a large saucepan, over medium-high heat, stir together all of the ingredients for the BBQ sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30–45 minutes until sauce thickens. Stir often!
Remove sauce from heat and slightly cool.
Cut the rib rack into four equal pieces. Cutting into smaller racks allows for the ribs to cook more evenly and are the perfect portion size. Remove any excess fat and the rib membrane.
Place prepared ribs in a resealable bag or container. Cover with half of the cooled BBQ sauce. Refrigerate ribs and leftover BBQ sauce overnight.
Once ribs have marinated overnight, place into the bottom of a slow cooker and top with marinading BBQ sauce. Cook on Low for 6–8 hours until tender and the meat has shrunk away from the cut ends at least 1/2 inch.
Once cooked, remove ribs from slow cooker. Brush additional BBQ sauce onto both sides of cooked ribs.
Grill ribs on high heat (approximately 400ºF) by first placing sauced ribs, meat side down onto grates for 2–4 minutes. Flip ribs and baste again with additional BBQ sauce. Grill an additional 2–4 minutes, until you start to see a few charred sections of sauce. Charred is good, burned is bad. So watch the ribs carefully!
