Crock pot ribs recipe with a barbecue finish
This crock pot ribs recipe uses baby back ribs in manageable portions. The slow cooker softens the meat; a separate short oven finish helps the sauce cling instead of leaving it diluted in the cooking liquid.
Use a cooker large enough for the quantity while following its filling limits. This is the seasoning maker’s home method, without a claim to reproduce a particular barbecue pit.
The cooking time includes both stages; it is longer than simply adding four hours to the clock when the HIGH cycle begins. A different rub can be saltier or sweeter, so do not automatically apply the same large amount.
FoodSafety.gov gives 145°F/63 °C plus a 3-minute rest for whole pork cuts; rib texture usually needs longer moist cooking. Do not substitute a brief temperature check for the tenderness stage.
Ingredients
Step 1
Rub the thawed ribs with seasoning. Cut into portions that fit the cooker, without exceeding its permitted fill.
Step 2
Add water to the cooker, place ribs inside and scatter over onion and garlic. Cover and cook on LOW about 8 hours or HIGH about 4 hours, until safely cooked and tender.
Step 3
Heat the oven to 375°F. Carefully transfer ribs to a rimmed sheet pan and brush with barbecue sauce.
Step 4
Bake another 10–15 minutes until the sauce adheres and darkens lightly. Watch closely because sweet sauce can burn. Serve hot.
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