Slow Cooker BBQ Ribs
Christmas morning has always been my favourite morning of the year. I love waking up giddy with excitement about the day ahead, a feeling that I used to think could only occur on December 25.
Well it turns out that I have discovered another way to feel like this. Waking up with a crock pot filled with BBQ ribs that have been slowly cooking overnight brings me just as much excitement, sorry Santa.
This is my first time every cooking ribs in the slow cooker and I can’t get over how well they turned out. The meat is so saucy, incredibly tender and literally falls off the bone.
For anyone following a restrictive diet, store bought BBQ sauce should be avoided at all costs because it isnormally packed with sugar and additives. This homemade BBQ sauce takes just 12 minutes to make and is the perfect balance of sweet and spicy.
You could eat these ribs straight out of the slow cooker, but I prefer to quickly broil them in the oven so that the sauce becomes sticky. You could also toss them on the grill for a few minutes to get that smoky BBQ flavour.
Going forward this is going to be the only way I will ever make ribs again, it couldn’t be easier and I am so happy with the results.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Slow Cooker BBQ RibsLeave a Review »
- 1 large dried ancho chili soaked in boiling water for 10 minutes (or 1 1/2 tbsp chipotle paste)
- 14 oz can tomatoes
- 2 tbsp balsamic vinegar
- 2 medjool dates
- 2 tsp cumin
- 2 cloves garlic
- 1 tbsp coconut aminos
- 2 racks pork ribs
- 1/2 tsp salt
- 1/2 tsp pepper
- In a high speed blender or food processor combine the soaked chili, tomatoes, vinegar, dates, cumin, garlic and coconut aminos and blend until smooth. Transfer the mixture to a sauce pan and simmer on low heat for 10 minutes.
- Season the pork ribs with salt and pepper. Place the ribs in a slow cooker along with 2/3 of the sauce and 1/4 cup water ensuring that the ribs are fully coated in the sauce. Cover and cook on high for 4 hours or low for 8 hours.
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the ribs out on a baking tray and brush with the remaining BBQ. Bake in the oven for 15 minutes until the sauce begins to caramelize.
- Cut the ribs into pieces and serve sprinkled with fresh parsley.