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  • Writer's pictureEmma Tierson

Slow Cooker Ribs

Yes. You read that right. A slow cooker is my secret weapon for making ribs. It is a fail safe recipe, and it yields the most tender and delicious ribs you have tasted in your life.


I've tried grilling ribs, I've tried oven baking them, and I've eaten about my body weight in ribs. Hands down using a slow cooker is the best method for low maintenance, season and go, perfectly cooked ribs. No longer will you have to risk, not waiting long enough for tenderizing the meat, or cooking at too high a temperature. Your tough meat days are over. It's juicy and tender from here on out.



Ribs are probably my favorite meat. Sure I like a lot of food, but if you watch me eat wings and eat ribs it is clear which one I prefer. I tend to go a bit neanderthal when I eat ribs. Grunts. Zero eye contact. Eating like I'm about to be eaten myself. Stabbing those who dare to take a piece off my plate. You get the picture. So when I realized I could get ribs for half of restaurant price at Aldi, and make them perfect every time, I got pretty darn excited. For those of you who don't shop at Aldi, consider buying ribs there! I normally only pay $6-9 regardless of whether they're baby back or spare ribs!


Like I said before, this recipe is simple. There is no mopping the ribs ever hour, or checking the internal temperature from your fancy phone device. Just season, place the ribs upright in the slow cooker, add a quarter cup of water just for fun, and leave it on low for 8 hours or high for 4.5-6 hours.


Easy peasy.


Ribs, Dry Rub, seasoning, wooden cutting board

So. For the seasoning, you can really do whatever you would like. In my house, my husband Cody likes a dry rub seasoning, and I like mine with a dry rub and glazed with a barbecue sauce. Whatever you prefer to use, I recommend putting that seasoning on prior to cooking, instead of after, to incorporate all the flavor into the meat.


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*Pro Tip*

If you flip your rack over, you'll notice a thin layer of fat. For a more tender and easier to eat rib, cut the fat so you can grab it with your hand and peel it off the bones. THEN season.


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This is my go to dry rub recipe. I don't use measurements for it. I just add more of the things I like to taste and after it's mixed up I check the flavorings by licking my finger and sticking it into the rub to taste. If it tastes right, then it's right.



 

Rib Dry Rub


Ingredients:

Cumin

Dried Oregano

Smoked Paprika

Cayenne Pepper

Chili Powder

Onion Powder

Garlic Powder

Salt

Pepper

Brown Sugar

Finely Ground Coffee


Directions:

Mix all ingredients into a bowl. Adjust to taste. Put on ribs.

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