Slow Cooker Barbecue Ribs Recipe (2024)

FAQs

Do you put liquid in a slow cooker of ribs? ›

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices.

Ribs that aren't tender are usually a result of undercooking. All slow cookers vary a bit, so keep an eye on things and test for doneness. When you can easily twist the bones around inside the meat, your ribs are done!

Can You Slow Cook Ribs Too Long? Yes, just like oven baked ribs, if you leave them in the crockpot for too long they can become dry and tough. This will likely not happen, but it is possible. So just use the timer on your crockpot if it has one or set your own.

How much liquid do I add? Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

Do not rinse this solution off the ribs before cooking. The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

For easy, fork-tender pork ribs, start the ribs in the oven. Place them in a baking pan, pour your favorite pork marinade recipe overtop and cover the pan with foil. Bake the pork ribs “low and slow”….. low oven temperature (300 degrees) for 3 hours.

What happens if you slow cook ribs too long? ›

You would think that longer cooking times would simply mean more tender, succulent beef. Sadly, this is simply not the case. Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform.

When it comes to ribs, there's the hot sides we always love—mac and cheese, baked beans, grits, and collard greens. But we also like offering cool and fresh pairings for the steamy main dish, like deviled eggs and potato salad, especially when the summer heat tends to be overwhelming—your guests will thank you.

Depending upon the size of the ribs and the size of your appliance, you may need to cut the racks of ribs in half to help them fit. In my 6-quart oval slow cooker, I am able to fit two racks of baby-back ribs once I cut them both in half.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

Slow cookers have tight-fitting lids, which means they create rather than evaporate liquid in the cooking. A slow cooker does not need any liquid added at the beginning of the cooking process, because it will generate steam, which will become liquid in the bowl.

You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side. If you wish to add liquid, you can add 1 cup of chicken broth.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook.

Reduce liquid when using a slow cooker

Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.