Slow Cooker BBQ Ribs
Ingredients
- 1 large dried ancho chili soaked in boiling water for 10 minutes)
(or 1 1/2 tbsp chipotle paste
- 14 oz can tomatoes
- 2 tbsp balsamic vinegar
- 2 medjool dates)
(or 2 tbsp honey
- 2 tsp cumin
- 2 cloves garlic
- 1 tbsp coconut aminos
- 2 racks pork ribs
- 1/2 tsp salt
- 1/2 tsp pepper
Directions
- 1
Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down, bone side facing up and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs
- 2
In a high speed blender or food processor combine the soaked chili, tomatoes, vinegar, dates, cumin, garlic and coconut aminos and blend until smooth. Transfer the mixture to a sauce pan and simmer on low heat for 10 minutes.
- 3
Season the pork ribs with salt and pepper. Place the ribs in a slow cooker along with 2/3 of the sauce and 1/4 cup water ensuring that the ribs are fully coated in the sauce. Cover and cook on high for 4 hours or low for 8 hours.
- 4
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the ribs out on a baking tray and brush with the remaining BBQ. Bake in the oven for 15 minutes until the sauce begins to caramelize.
- 5
Cut the ribs into pieces and serve sprinkled with fresh parsley.
Slow Cooker BBQ Ribs
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Based on 11 ratings
Rating Breakdown
About this Recipe
Tired of tough, dry ribs that require hours over a hot grill? Imagine fall-off-the-bone tender ribs, bursting with a complex, smoky-sweet flavor, all with minimal effort. This Slow Cooker BBQ Ribs recipe delivers exactly that, making restaurant-quality barbecue achievable right in your own kitchen.
Why These Ribs Are Unforgettable
The magic of these ribs lies in the thoughtful blend of ingredients that create a rich, nuanced barbecue sauce right in your slow cooker. By building a sauce with a rehydrated ancho chili (or convenient chipotle paste) for a deep, smoky heat, sweet Medjool dates (or honey) for natural sweetness, and tangy balsamic vinegar, you're crafting layers of flavor. The slow cooker then works its wonders, transforming pork ribs into an incredibly tender feast, infused with every bit of that amazing sauce.
Expect ribs that are incredibly tender, easily pulling away from the bone with just a fork. The sauce offers a harmonious balance of smoky, subtly spicy notes from the chili and cumin, a delicate sweetness from the dates, and a bright tang from the balsamic. This isn't your average sugary BBQ sauce; it's a sophisticated, homemade creation that feels special, yet is surprisingly simple to achieve. You'll love how the ribs emerge from the slow cooker, glistening with a rich, flavorful coating.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. Feel free to swap the dried ancho chili for chipotle paste if you're short on time or want a slightly different smoky profile. If Medjool dates aren't handy, honey works perfectly to provide that essential sweetness. For a gluten-free or soy-free option, the coconut aminos provide a savory depth without compromise. These ribs are fantastic as they are, but don't hesitate to adjust the spices to your liking for a hotter kick or more earthy flavor.
These Slow Cooker BBQ Ribs are perfect for a casual family dinner, a relaxed weekend gathering, or whenever you're craving comforting, flavorful barbecue without the fuss. Serve them alongside classic picnic sides like coleslaw or potato salad for a complete and satisfying meal.