Slow Cooker BBQ Ribs
These Paleo BBQ ribs could not be easier to make! They are coated in the most delicious and easy to make homemade BBQ sauce and then cooked in a slow cooker until fall off the bone tender. These slow cooker BBQ ribs are Grain Free, Gluten Free, Paleo, Whole30, Dairy Free and Specific Carbohydrate Diet Legal
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 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 is normally 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 paleo bbq 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.
Here are a few more slow cooker recipes that you might enjoy:
- Slow Cooker Pot Roast
- Slow Cooker Chicken Curry
- Brisket Chili
- Shredded Pork Tacos
- Whole30 Braised Short Ribs
- Bolognese Sauce
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 Ribs
- 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 (or 2 tbsp honey)
- 2 tsp cumin
- 2 cloves garlic
- 1 tbsp coconut aminos
- 2 racks pork ribs
- 1/2 tsp salt
- 1/2 tsp pepper
- Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down, bone side facing up and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs
- 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.