Slow Cooker Pork Recipes - Barbecued Baby Back Pork Ribs

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Slow cookers are marvelous for cooking meats slowly, for a long time to break them down and make them tender and delicious. This is especially true when you are using a sauce, as the sauce will blend nicely with the meat and even help tenderise it. This recipe calls for cooking the baby back pork ribs on the grill for a short time, but if you don’t have a grill or want to skip that step, you can. You will just miss out on a lot of great flavour.

Ingredients:

• 1.4 kg (3lb) pork baby back ribs
• ¼ teaspoon of black pepper (a pinch)
• ¼ teaspoon of salt (a pinch)
• ¼ teaspoon of crushed red pepper (a pinch)
• 2 cups (16oz) of your favourite barbecue sauce, use more if needed
• 1 cup (12oz) bottle of dark beer at room temperature

Steps:

1. With a sharp knife, cut the ribs into sections of 2 large or 3 small bones each. When cutting, try to cut down the center between the ribs to allow each rib to have as much meat as possible on it.
2. Add the crushed red pepper, the back pepper and the salt to a Dutch oven or large pot of water and bring it a boil. Once the water has come to a hard boil, add the ribs to it and allow them to cook for about 20 minutes. Remove the ribs from the water and set them on a rack to rest and cool for about 30 minutes.
3. When the 30 minutes is about over (with about 10 or 15 minutes left), go outside and light a charcoal or gas grill and allow it to get to a high heat. Also, this is a good time to turn on the slow cooker to high temperature so that it’s heated when you add the barbecued ribs.
4. When the baby back ribs are done resting, smear a light coating of a portion of the barbecue sauce on them. Place them on the grill and cook them for about 10 minutes on each side. Keep an eye on them because you don’t want to burn them due to flair-ups. They should have the nice marks from the grill rack on them. You may be able to remove them from the grill sooner if you see these.
5. After the pork ribs are finished cooking on the grill, remove them and put them into the slow cooker. Pour the bottle of beer over the ribs and add the rest of the barbecue sauce. Move the ribs around gently to get the beer and the barbecue sauce to cover them, but it doesn’t have to be thorough. You’re going to stir them in a little while.
6. Cook them on the high setting for about 1 hour. Remove the lid and stir the ribs around again to get the beer and sauce on them. Replace the lid and cook for another hour, then repeat the stirring. This time, if the sauce is too thick, you can add a little more beer. Just be sure you don’t dilute it too much. The total cooking time should be 3 to 4 hours, so you will need to check the ribs again at 3 hours. If they are not done yet, stir, cover and cook for another hour or so.
7. You will know the ribs have finished cooking when the meat starts to come off the bones. Don’t let them cook so long that all the meat comes off; you want to be able to pick them up and eat them right off the bone.
8. Your pig-sicles are done! These are great with coleslaw and corn on the cob. Be sure to bring plenty of napkins.

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