How to Cook Ribs in a Slow Cooker

Slow cooking yields baby back ribs that are moist and tender.

Baby back ribs, also known as Canadian back ribs, are taken from the part of the ribs near the loins of the pig and are usually meatier and tenderer than spare ribs. Baby back ribs contain from eight to 15 ribs. These ribs are usually barbecued, but they can also be prepared in a slow cooker. This recipe utilizes a 2 1/2-lb. slab of baby back ribs and will serve two to three people. However, this can be used with any type of ribs you have available.

Things You'll Need

• 2 1/2-lb. slab of baby back ribs
• Dry meat rub
• 4-qt. or 5-qt. slow cooker
• Barbecue sauce
• Broiler
• Cutting board
• Sharp knife

Instructions

1. Coat the surface area of the ribs with a dry meat rub of your choice. Ensure that all of the meat is covered, and then roll the ribs up and put them into the slow cooker.

2. Put the lid on the slow cooker, and set the heat to low. Allow the ribs to cook undisturbed for 9 to 10 hours.

3. Remove the ribs from the slow cooker. Lift them out slowly and gently, as the meat should be falling off the bone.

4. Brush the meaty side of the ribs with a barbecue sauce of your choice. Choose a flavor that complements the flavor of the meat rub for best results.

5. Lay the ribs across a broiler rack, meat side up. Set the broiler to high, and allow the ribs to cook for 7 to 8 minutes. If a broiler is not available, the ribs can be seared, meat side up, on a gas grill set to high heat for 7 to 8 minutes.

6. Remove the ribs from the broiler or grill, and place them on a cutting board. Carve the ribs with a sharp knife, and serve immediately.

Tips & Warnings

• To add a smoky flavor to the ribs, purchase liquid smoke, which can be found at grocery stores. Simply brush the liquid smoke onto the ribs before applying the dry rub.

• Watch the ribs vigilantly while broiling or searing. If they are left on too long, the barbecue sauce will burn.

References

• "15-Minute Low-Carb Recipes"; Dana Carpender; 2003

Resources

• Read this Article in Spanish