You probably know by now that Joe and I really enjoy testing out different ways to cooking ribs. It’s basically our hobby. We have fun experimenting with different rubs and glazes and sauces. And love trying new techniques to help us get the best, most flavorful, fall-off-the-bone ribs. We’ve been cooking ribs together on a regular basis for the last five years. And we’ve been sharing different ways to cook the best ribs with you over the last year. These slow cooker ribs are one of the most hands-off ways to cook them.
Ribs in the slow cooker used to be my very favorite, and the only way I would cook them. Now I love oven-baked ribs or ribs cooked on the grill the very best. But I still turn to this method from time to time when I want ribs and don’t want to have to babysit them for hours. This is the least labor-intensive way to make ribs. And I love to pair them with some homemade Buttermilk Biscuits. Which are also really quick to make and a great addition to the best meal!
The prep of our ribs is the same, no matter which way you cook them! I always cut the membrane off the back and use our favorite rib rub, then wrap them in foil overnight. The next morning, I pull them out of the fridge to rest on the counter. I let them rest for about half an hour before I plan to start cooking them. Then I add a coating of brown sugar to them which ends up giving them the sweetest little crunch that I love!
While the ribs are sitting, I make the liquid for the bottom of the slow cooker. This is where this rib prep is a little bit different. Because generally, I don’t mix this glaze up until the very end!
Mix together:
1 cup apple juice
1 Tbls mustard
1 Tbls brown sugar
1/4 cup vinegar (opt. apple cider vinegar)
Pour half of the juice/sauce into the bottom of the slow cooker. Cover the rest of the mixture and store it in the fridge until you need it later.
After you’ve got your ribs prepped and the slow cooker prepped, place your rack of ribs in the slow cooker. Place the rack on its side, wrapped around the outside. Place the lid on top and set the cook time to four to five hours on low or two to three hours on high. Walk away and let your dinner cook!
Test the temperature of your ribs as it gets close to the end of your cook time. When the inside temperature of the thickest part of the rack has reached 160° F, you’re ready to move on to the next part of the process! At this point, you’ll want to remove your ribs from the slow cooker and place them on a foil-lined pan. Then tent them with foil to keep the heat inside. Pull the remainder of the sauce/juice/glaze out of the fridge.
Turn the broiler in your oven on to low. When your oven is ready, remove the foil from the top of the ribs and pour the remaining juice mixture slowly over the top. Put the entire pan of ribs into the oven for five to ten minutes, checking them frequently, until the top of the rack has caramelized. Remove the pan from the oven, tent it again with the foil, and let your ribs “rest” for 10-20 minutes before cutting into and enjoying them.
I know it will be hard to resist digging in right away. But I promise, letting them rest is worth it! While you are waiting, you can pop a pan of my favorite Buttermilk Biscuits (recipe below) in the oven. They’re perfect to serve alongside your ribs when they are ready.
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 Tbls sugar
2 Tbls shortening or butter
1 cup buttermilk
Preheat oven to 425° F. Mix together dry ingredients. Cut in shortening/butter. Add buttermilk and mix with a fork until the mixture holds together. Turn out onto a floured surface and knead lightly. Roll dough out to 1/2” thick and cut into circles with a cookie cutter. Bake 10-12 minutes or until biscuits are lightly browned on top.
These biscuits are seriously so quick and easy to make. And they are really yummy eaten on their own, with homemade jam or drizzled with honey. I look forward to eating them any time my mom makes them. And they’re perfectly paired with any meal you’ve had cooking all day in the slow cooker.
Ribs are one of my very favorite foods! Learning to cook them perfectly, alongside my husband, has been a fun and really yummy project over the last couple of years. There are still two methods of cooking ribs that I would love to master and share with you. But we haven’t even attempted to cook anything using those methods yet, so we haven’t attempted ribs. We might make it a goal to branch out of our comfort zone and try something new over the next year. And if we do, we’ll definitely share those recipes and rib cooking techniques with you when we do!
