Best way to Make BBQ RIBS IN CROCKPOT?!
Best way to Make BBQ RIBS IN CROCKPOT?
wat is best way to make ribs in a crockpot?
Answers:
1 small to medium rack of pork ribs
mix garlic
ms dash season
some black pepper
and a dash of salt
BBQ sauce I always mix to varieties together like a honey and smoked
cut ribs apart and season place in crock pot for 6-8 hours
drain all juices out of pot and xfer rib mix BBQ sauces together in bowl and dip each piece of rib coating completely
then place rib either on a baking tray and into the oven for browning or the grill..
Source(s):
just made them today for 16 family members and it was finger licking good.....
you should probably fry them a bit in a skillet just to brown one side good, then cut them up a bit and toss them in the crock pot with some water and cook on low for a while. then drain out that water and then cook them a bit longer and throw in a bottle of bbq sauce and let them simmer in that for a few hours too.
BBQ RIBS IN CROCKPOT (boneless)
2 lbs. boneless ribs
1 lg. onion, chopped
1 tbsp. garlic salt
1 bottle of your favorite BBQ sauce
Combine all ingredients in crockpot and cook on low setting for at least 6 to 8 hours.
CROCKPOT SPARERIBS
4 lbs. country spareribs
1 tbsp. soy sauce
1 (15 oz.) can tomato soup or sauce
1 tsp. celery seed
1/3 c. cider vinegar
1 tsp. salt (optional)
1/2 c. brown sugar
1 tsp. chili powder
Layer ribs in pot. Combine all other ingredients and pour over ribs. Cook on medium or low heat for 6 to 8 hours. Serves 6.
This recipe for beef ribs won the Southern Living cook off contest. It is great and the ribs are tender. Reduce the Chipotle pepper amount if you don't like spicy ribs. The green rice is optional.
Spicy Braised Short Ribs With Peach Gravy and Green Rice
1 (3-oz.) package JELL-O Brand Peach Flavor Gelatin
3 tablespoons MCCORMICK Gourmet Collection Chipotle Chile Pepper
1 tablespoon DOMINO Light or Dark Brown Sugar
2 teaspoons kosher salt
4 pounds BEEF Short Ribs, trimmed
3 tablespoons ENOVA Oil
1 red onion, sliced
3 1/4 cups beef broth, divided
3 tablespoons lime juice
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup peach marmalade
1 cup uncooked MAHATMA Basmati Rice
1 (6-oz.) bag fresh baby spinach, coarsely chopped
Garnish: assorted fresh herbs
1. Combine first 4 ingredients in a small bowl. Rub mixture evenly over ribs.
2. Brown ribs, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Place ribs in a 6-qt. slow cooker; sprinkle with any remaining brown sugar mixture, and top with onion slices.
3. Stir together 1 1/2 cups beef broth and 3 Tbsp. lime juice, and pour over ribs in slow cooker.
4. Cook, covered, on HIGH 4 to 5 hours or on LOW 8 to 10 hours. Remove ribs from slow cooker, and place on a heated plate. Cover with aluminum foil.
5. Skim fat from broth mixture in slow cooker. Pour mixture through a fine wire-mesh strainer into a small saucepan. Bring to a boil over medium-high heat.
6. Stir together cornstarch and cold water. Stir into boiling broth mixture; reduce heat, and simmer, stirring constantly, until mixture is thickened (about 2 minutes). Add peach marmalade, and stir until marmalade melts and is blended. Keep warm.
7. Bring remaining 1 3/4 cups beef broth to a boil in a medium saucepan over high heat. Stir in rice. Cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in baby spinach.
8. Spoon rice mixture onto a serving platter. Arrange ribs around rice mixture, and pour peach gravy evenly over top of ribs. Garnish, if desired.