SLOW-COOKER VIETNAMESE BABY BACK RIBS
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 7h35m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Stir together shallots, fish sauce, 1/4 cup honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a 5-to-6-quart slow cooker. Add spareribs; toss to coat. Cover and cook on low 7 hours.
- Preheat oven to broil, with rack 4 inches from element. Transfer ribs to a rimmed baking sheet, meat-side up. Broil until browned, 4 minutes. Pour juices from slow cooker through a fine-mesh sieve into a small saucepan; discard solids. Bring to a boil, then cook until syrupy, 5 to 10 minutes. Brush some glaze onto ribs.
- Combine carrots, cabbage, lime juice, mint, oil, and remaining 2 teaspoons honey. Season with salt and pepper. Serve ribs, with slaw and remaining glaze alongside.
HOISIN BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
- Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
- Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
SLOW COOKER BABY BACK RIBS
These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!
Provided by norah
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 32.4 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 10.9 g, Sodium 1067.4 mg, Sugar 22.7 g
SLOW-COOKER BARBECUED BABY BACK RIBS
Comfort food from the slow cooker! Pork ribs in a tangy barbecue sauce make an easy, irresistible family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 580, Carbohydrate 35 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 30 g, TransFat 1 g
SLOW COOKER RIBS RECIPE BY TASTY
It's been years since you got that slow cooker as a gift and well, outside of a hearty chili, you don't quite know what to do with it. Well get ready, because it's time to pull it back out and put together a barbecuing favorite: ribs. That's right. All you have to do is prep, and let the cooker do the work. With these baby back ribs, you won't even miss going to Chili's anymore.
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
- Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
- Cook low and slow for eight hours or high for four hours.
- After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
- Cut the ribs, serve with bbq sauce.
- Enjoy!
Nutrition Facts : Calories 1224 calories, Carbohydrate 68 grams, Fat 78 grams, Fiber 2 grams, Protein 52 grams, Sugar 55 grams
BABY BACK RIBS (SLOW COOKER)
These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
Provided by CHEF GRPA
Categories Australian
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.
- My Note: THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS. I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER. I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE) AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM. THEY WERE AWESOME.
- First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender. Any longer, and they would have not have held together. Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes. That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender. When we make again, we'll take them out after 6 hours, which is plenty on low! My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!
SLOW & EASY BABY BACK RIBS
If you enjoy ribs, you'll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.-Barbara Birk, St. George, Utah
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil., Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts : Calories 916 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1324mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 3g fiber), Protein 52g protein.
HAWAIIAN-INSPIRED BABY BACK RIBS FOR THE SLOW COOKER
These ribs are delicious and different, and take so little effort! Hoisin sauce and Chinese five-spice powder are found in the Asian foods section of the grocery or in any Asian market. Garnish with minced green onion and toasted sesame seeds if desired.
Provided by Saveur
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 6h15m
Yield 4
Number Of Ingredients 11
Steps:
- Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
- Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
- Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
- Transfer ribs to a serving dish. Brush remaining sauce on top.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 72.5 g, Cholesterol 120.9 mg, Fat 40.9 g, Fiber 4.8 g, Protein 29.3 g, SaturatedFat 12.7 g, Sodium 2156.4 mg, Sugar 44.4 g
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