Slow Cooker Ribs
Thought your slow cooker was only for the colder months? Think again! It’s the perfect ally for all of your summer events, whipping up the perfect recipe for tender, fall-apart ribs!
Ingredients
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp ground black pepper
- ½ tsp onion powder
- 5 lb (2.3 kg) baby back pork ribs, cut into 4-rib sections (see note)
- 1 tbsp chili powder
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 tbsp butter
- ½ cup (125 ml) ketchup
- ½ cup (125 ml) cider vinegar
- ½ cup (125 ml) apricot jam or apple jelly
- ¼ cup (60 ml) prepared mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) molasses
Instructions
- In a large bowl, combine the brown sugar, chili powder, salt, pepper and onion powder.
- On a work surface, generously coat the ribs with the dry rub.
- Place the ribs upright in the slow cooker. Cover and cook on Low for 6 hours. Maintain on Warm for up to 4 hours, if desired. Remove the ribs from the slow cooker.
Thought your slow cooker was only for the colder months? Think again! It’s the perfect ally for all of your summer events, whipping up the perfect recipe for tender, fall-apart ribs!