Making BBQ Ribs at home has never been easier! Thanks to my trusty crock pot and the great quality of @openprairienatural, these ribs were a hit at the dinner table. Super juicy and flavorful-this recipe will be on repeat this summer.
Crock pot. Mine is a 6qt crock pot. I was able to fit one whole rack of ribs cut in half.
Open Prairie® Natural Meats Spareribs
BBQ Sauce. Baby Ray’s is my favorite.
Cumin. Not traditional in BBQ Sauce but I like the little earthiness it gives the sauce.
Helpful Tips and Tricks
It is very important to let the ribs rest for at 8-10 minutes before slicing.
Slice the ribs right before serving using a very sharp non serrated knife. Cut along between each bone and work your way through all of the ribs. You can also cut closer to the bone if you prefer the meat to be only on one side of the bone.
How to serve BBQ Pork Ribs
Number one: Make sure there’s a lot of napkins.
some of my favorite side dishes are creamed corn, potato salad, pasta salad and Coleslaw and baked potates. Here are some recipes you might like:
Mix the barbecue sauce, ketchup, Dijon mustard, cumin, vinegar, soy sauce and brown sugar in a small bowl and set aside.
Remove the membrane from the back of the ribs and cut rack in half to make sure they fit in the crockpot. Season the ribs generously with salt and pepper.
Place half of the ribs in the bottom of the crock pot and spread 1/3 of the sauce on top. Place the other half of the ribs on top and spread half of the remaining sauce onto the ribs. Reserve the remaining sauceto brush the ribs at the end.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. Make sure the ribs are very tender but not falling of the bone.
Once the ribs are done transfer onto a baking sheet lined with aluminum foil and brush them with the remaining sauce. Place the ribs under the broiler and cook for 10 minutes or until brown and sizzling
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.