How To Keep Your Cool in the Kitchen: Crock-Pot Pork Ribs

I like to recycle my most popular recipes for two reasons:

#1: You’re new here and need a super easy recipe.

#2: You’ve been an OMT! fan but you totally forgot the awesome sauce that is Crock-Pot Pork Ribs.

These slow cooker pork ribs are good eats and you’re gonna want to make them.

Keep your cool in the kitchen – get to slow cookin’!

 

Crock-Pot Pork Ribs

Let’s get cooking:

#1) Line those boneless pork ribs on a pan and proceed with the sweet-talk. Look how fat and plump you are. You’re gonna be delicious when I’m done with you!

Note the rub in the tiny mason jar~gasp~, which was a gift…I swear.

OMT's Most Popular Post of All-time: Crock-Pot Pork Shoulder Ribs

Garry makes his own special rub, but you can buy any number of delicious rubs out on the market today.

~ A gentle reminder: OMT! uses Amazon referral links. When you do your shopping through the Amazon links on this page, you support the blog at no cost to yourself. It’s much appreciated!~

The Fiesta brand rub is much-loved in Texas, in case you need a bit of a starting point.

Just match the rub with the type of meat you’re cooking.

#2) Sprinkle the pork ribs with rub, and RUB! This isn’t an exact science, so if some spots are bare, meh, no biggie.

OMT's Most Popular Post of All-time: Crock-Pot Pork Shoulder Ribs

#3) Layer in slow cooker.

#4) Decide how you wanna cook those badboys.

I did 6-hours on low and then another 1.5-hours on high. with no additional liquid. You can do a 10-hour on low, also.

Some folks like to add 1/2 cup of apple juice, or if you’re in my house, add a 12-oz. can of regular Dr. Pepper (roll your eyes all you want, but until it adds an amazing complexity to the meat).

The day I made these, I knew I wouldn’t have the time for a 10-hour cook, so I went for the faster method.

#5) You can finish the ribs in the oven, under the broiler, as well.

The ribs will cook down and be a bit wet in the crock-pot, so if you prefer, lay them on a pan and finish in a 350° oven for about 30 minutes – or – pop them under the broiler for a few minutes.

This is also where you can add the BBQ sauce if you prefer (remember anything with a high sugar content will burn quickly, so add this in the last 10-minutes or so).

Coming out from under the broiler:

OMT's Most Popular Post of All-time: Crock-Pot Pork Shoulder Ribs

#6) Nom your way into a pork rib coma.

It’s that simple!

I usually get a large pack of ribs, so we can enjoy them the day we cook them, a day of leftovers, and also have some to throw some in the freezer for a day I’m pressed for time to make dinner.

Easy and incredibly delish! A winning combo in my book.

Keep your cool in the kitchen, y’all!

 

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Comments

  1. my daughter-in-law has “discovered” her slow cooker. I’ll send her a link to your blog. she’ll love the ribs recipe. like all of us, she’s always on the lookout for something”different” to make for dinner for her family of five.

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