TravelTalkOnline Forums People Talk Recipes Ribs in the Crock Pot

I am unthawing some ribs, wanted to do them in the crock pot. I thought that someone had posted a recipe for ribs in the crock pot here, but I couldn't find it? Anyone got a good recipe? I would just throw in a bottle of BBQ sauce, and maybe some beer? Would you try to brown them to get off some of the fat before putting them in the crockpot?

Sweet BBQ Crockpot Ribs Don't know where this came from I've had it for years. Everyone loves them!! I've also made these in the oven. Line the pan with foil and spray w/Pam. Cover and cook until the meat falls off the bone which is approx. 2-2 1/2 hrs. Enjoy!

Ingredients:
3 lbs. pork baby back ribs or beef ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cola beverage
1 cup barbecue sauce

Preparation:
Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard. Pour barbecue sauce and thyme into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1-2 hours until ribs are glazed.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

korean ribs, serves 4

3 lbs ribs, browned on all sides
1/2 cup low sodium soy sauce
1 cup oj
2 tbsp rice vinegar
1 tbsp ginger, minced or grated
3 cloves garlic, minced
2 tbsp sesame oil
2 tbsp honey

brown ribs and place in slow cooker. combine other ingredients and pour over ribs. cover and cook on low 6-8hrs.

have made this many times; love it. goodluck with your search.

Thanks. HOW do you brown the ribs?? Top of stove, under the broiler, what??

Contessa--I have regular big ribs, not baby backs. How would you change the recipe?

i brown in a large saute pan over med-high heat, turning until all sides are browned.

Actually, I've done them both ways, browned and just plop them into the pan and they've come out the same way!! So, it's just a matter of what makes you happy.
Personally, the easiest way works out the same so why bother with extra work??
Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Found this one at southernfood.about.com...
Sounds easy!
Never done ribs in the crockpot myself...
I prefer to dry rub them... cook in the oven at 250F til falling off the bone... and serve with warm BBQ sauce on the side...

Ingredients:
•2 to 3 pounds pork country-style ribs
•1 cup ketchup
•8 ounces cola -- Coke, Dr. Pepper, etc.
Preparation:
Combine ketchup and cola.
Place country-style pork ribs in slow cooker.
Pour cola/ketchup mixture over ribs.
Cover and cook 2 hours on HIGH then cook for 3 to 4 hours on LOW.
Baste occasionally if desired.



From the same site, a twist on ribs...
This sounds really good to me!
A German style ribs...

[color:"blue"]Crockpot country style ribs and sauerkraut, along with apple and seasonings.[/color]
Ingredients:
•1 bag sauerkraut, rinsed & drained
•1 onion
•1 red-skinned apple
•2 to 3 pounds country style pork ribs
•1 cup beer
Preparation:
Put sauerkraut in bottom of slow cooker/Crock Pot.
Add diced onion and chopped apple. Do not need to peel apple.
Stir and even top.
Layer country ribs on top of kraut mixture.
Pour beer over all.
Cover and cook on low from 8 to 10 hours.

Carol, sorry, didn't answer your question. No difference between BB or PR....just adjust the cooking time. BB are smaller so less time...PR are larger so more time is necessary. Just put them in and forgettabout them.....check them periodically and enjoy when done. Not to worry about food preparation.....it's not brain surgery!! Check them & if you don't like them, add something else that hits your 'fancy' ie: juice/jam/sugar/salt etc.!! Good Luck!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks!

OK, less work is better, so I'll just plop them in the crock pot!

so carol, thanks for the rib craving i got my heart set on making some. i did a bunch of errands today, mainly my annual last minute holiday shopping, so by the time i made it to the grocery store my head was spinning. i picked up all ingredients for the recipe below except the ribs! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> not going back out tonight but maybe tomorrow i'll be able to make this:

short beef ribs w/ chiles and beer, serves 10-14

2 12oz bottles of beer
1/4 cup light brown sugar, firmly packed
2tsp dry mustard
2tsp garlic powder
4 cups bbq sauce
1/2 cup rice vinegar
1/2 cup yellow mustard
1/2 cup honey
1 orange, cut into 1/4" thick rounds
1 medium white onion, cut into 1/4" slices
4 pickled jalapeno, cut into 1/4" rings
2 canned chipotle chiles in adobo, drained and chopped
12lbs beef short ribs
salt and pepper to taste

combine beer, brown sugar, mustard, and garlic powder in a medium bowl. add bbq sauce, vinegar, mustard, and honey until smooth. put orange, onion, jalapenos, and chipotles in slow cooker. season ribs with salt and pepper and arrange on top. completely cover ribs with sauce. cover and cook on low 7-9hrs.

contessa- i didn't know that skipping the browning step made little or no difference. thanks for the tip. think i'll now skip that messy step!

Did my ribs today. I used Contessa's recipe, put cola over, salt and pepper, then cook and then dump out the liquid after cooking and put in BBQ sauce. I overcooked them, as Contessa's directions said to cook 8 to 9 hours on low, then another hour or so with the BBQ sauce. Since I didn't start them till 10 this morning, I thought they wouldn't get done, so cooked them on high for an hour, then 6 hours on low. At that point, ribs were totally falling apart. I put the BBQ sauce on them, and cooked another hour or so. The taste was good, just not really ribs, as the meat basically had almost all fallen off the bone. And I agree, don't bother at all with the browning. So long as you cook and then dump off the liquid, no reason at all to do the pre browning.

Carol, another thing to keep in mind when Crockpot cooking is that the temps may vary with each so always it's best to check 1/2 way thru. Glad they tasted good, though. The sauce is good over rice.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This was a new crockpot, which seems to cook warmer than my old one.

Bingo! I knew there was a reason. It's happened to me. Well, hope you enjoyed, anyway. Next time you'll shorten the cooking time by 1/2 and all will be well. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

BTW....that recipe is also good for short ribs and pot roast.

Hard to get rid of the old crockpot, isn't it?
But a new one is great and you get over it quick!
We have three...
a one 8qt, one 4qt and one 1.5qt...
we use the small one to serve apps... it was about $8...
I think we only spent about $25 for the 8qt one (CorningWare)... It's oval and will fit a small'ish leg of lamb...
I use this one the most because it fits long shaped meats, like ribs, or a pork loin...

Made a nice brisket in beer, with potatos & carrots & onions in it yesterday...
comfort food during a snowstorm!

The old one was given to us for a wedding present. It's 4 quarts. I kept thinking it would crap out on me. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Finally purchased a new 7 quart one, which is a lot easier to put a big roast in, as I often had trouble with fitting stuff into the old one. I bought a ham for Christmas, may try it in the crockpot, which I had never done before, because my old one was always too small.

The little 1.5 qt. one (I ours is a "CrockPOT" brand)...
is great for cooking a small one meal for two...
It has a removable bowl for easy cleaning and also has High , Low & Warm settings...
http://www.crock-pot.com/Product.aspx?cid=113&pid=6287
we don't use our 4 qt. one that often anymore...

i use the 4qt the most. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

I very rarely cook only enough for one meal. I actually prefer having some leftovers, to have for lunch, to put in the freezer, or for another evening meal. Comes from working a lot of hours in DC and not having any idea when Eric would actually make it home from work, for 20 years.

The 4 qt. one I use for stews & soups... and sweedish meatballs...
that's about it since it is round and tall it doesn't fit irregular shaped meats very well...