Best Crockpot Baby Back Ribs With Potatoes And Veggies Recipes

CROCK POT BABY BACK RIBS

Steps:

• Peel the membrane off the back of the ribs. I find this goes better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also, trim any chunks of fat on the ends and look for bone chips on the end of the ribs.
• If you want to use liquid smoke, rub a small amount on the ribs before the dry rub. Use a commercial rub or make your own. Apply a good coat of the rub.
• Cut in half and place in a large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use rolled-up foil if you need to brace or elevate the ribs.
• Cook on low for 7-8 hours. Do not remove the top to check the ribs as they cook. You are creating a mini oven. So, don't let the heat out. The ribs need to be "fork-tender" and reach a minimum of 185° but over 195°-205°.
• Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
• Place under a broiler until you get the desired browning - about 5 minutes for me with a high broiler and the rack at 7 inches. Or you may also brown on your grill.

SLOW COOKER BABY BACK RIBS

Steps:

• Season ribs with salt and pepper.
• Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
• Cook on High for 4 hours (or Low for 8 hours).
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
• Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

COUNTRY RIBS DINNER

Steps:

• Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.

SLOW-COOKER BARBECUE RIBS

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

SLOW-COOKER BARBECUED BABY BACK RIBS

Steps:

• In medium bowl, mix all sauce ingredients; set aside.
• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
• Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
• Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.

CROCKPOT BABY BACK RIBS

Steps:

• Take the half slab of ribs and slice in half. Take a pork rub (I use Chicago Steak & Chop) and liberally rub top, bottom, and edges of ribs. Wrap tightly in plastic wrap and refrigerate over night.
• Next morning take a medium size crock pot and pour in beer and 2 tbls liquid smoke. Unwrap ribs and place them in the crock pot also, meaty side down. Set crock pot on low and set timer for 6 hours.
• Every two hours Turn the ribs over. Be careful after the first two hours. They will become very tender and can easily start falling apart.
• After six hours remove the ribs from crock pot and place in a pan. Preheat oven to 350 degrees. Take barbecue sauce of your choice and spread over entire surface of ribs.
• Place pan in oven for 25 minutes which will cook down rib sauce. Vary time 5 minutes either way depending if you like wet or nearly dry ribs sauce. Remove from pan and serve!
• This admittedly is a small serving of ribs. In my case it's just the wife and I. Increase rib amount as desired. Amount of beer and liquid smoke is variable and adjustment is not that big of a deal. Just as long as the ribs stay moist while cooking, low heat and beer will make them fall off the bone, literally.

CROCKPOT BABY BACK RIBS WITH POTATOES AND VEGGIES

Steps:

• Cut your rib rack in half.
• Sprinkle both sides of the two halves with your rub, garlic, and chipotle chili pepper and rub into meat.
• Place both halves in crock pot and pour barbecue sauce over them coating well.
• Pour water into the bottom of the crockpot.
• Cut potatoes (I did 8ths) and season with season salt, garlic, and Italian seasonings
• Place potatoes in crockpot around the sides on top of the ribs.
• Cook on high for 3 hours and 40 minutes.
• Put bits of butter on the potatoes and dump frozen veggies on top.
• Cook for 20 more minutes.