Slow Cooker (Crockpot) BBQ Ribs

Yesterday was an exciting day in the Oven Love house!

I made RIBS. On a MONDAY. With little to no effort.

It was like the Twilight Zone.

Blogger confession: I think I've only eaten ribs, like, 2 times in my life before this?

They always seem like they would be tasty.. but when I see people eat ribs, it just looks like more trouble than it's worth. And a mess. And fatty, low-quality meat. Ugh.

But THESE ribs.. they are something to write about. They came from our grass-fed half-hog, so no worries about low-quality for us. There is usually a little more time between when we eat a meal and when it gets posted, but I had to share these with you ASAP. You need them in your life!

Here's what to expect: rub the ribs with spices, let cook all day, then reduce your sauce, baste your ribs and broil for less than 10 minutes. Minimal effort for you, big reward for your tummy.

I had to be super careful getting these out of the slow cooker because they were so tender (notice the pile of meat in the background of these pictures- that rack did not make it out without falling apart completely.. YUM). You could probably skip the broiling step if you're pressed for time, but I wouldn't if I were you- the natural sugars in the sauce carmelize and make the most amazing crust. You don't want to miss it.

Needless to say, I am a big fan of this method!

Ribs will probably still be a rarity around here, but the next time I find myself with some.. you better believe they're headed straight for the slow cooker.

Slow Cooker (Crockpot) BBQ Ribs
by Oven Love, with inspiration from My Life As A Mrs, Mmm is for Mommy, Foodie Crush and Spicy Ice Cream

Ingredients

• 1 full rack or 2 half racks pork ribs, preferably pastured (or whatever fits in your slow cooker!)
• 1 tablespoon paprika (I used sweet this time, but you can use a combo of sweet and smoked paprika)
• 1 tablespoon unrefined sugar (like Sucanat)
• 1/2 teaspoon black pepper
• 1/4 teaspoon chile powder (I used Ancho chile powder)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 1 cup of your favorite barbecue sauce (I used my homemade peach and plum BBQ sauce- I wish I had written down the recipe, it is so good!)

Directions

1. Pat your ribs dry with a paper towel. Combine all of the spices (paprika through oregano above) and rub onto the ribs. Place dry ribs (no water needed) in your slow cooker with the meaty side facing the heat. 
2. Cook your ribs on low for 6-7 hours total. About half way through cooking, pour your barbecue sauce over the ribs and continue cooking.
3. When you're ready to finish your ribs, preheat your oven's broiler and place your oven rack about 10 inches below the heating element. Remove the ribs carefully from the slow cooker and place on a baking sheet with aluminum foil and a cooling rack (so any fat will drip off of the ribs and onto the foil). Set aside.
4. Pour the liquid from the slow cooker into a small pot and bring to a boil. Let the sauce thicken and reduce by about a third- this will take 10-15 minutes. When the sauce has reduced, brush onto the ribs and broil for 3-4 minutes. Baste with sauce and broil another 3-4 minutes. Remove and serve at this point, or continue to baste and broil until you reach your desired carmelization. Serve with any extra sauce.