Saucy Cow Slow Cooker BBQ ribs

Easy slow cooker barbeque ribs that will melt in your mouth! Let your slow cooker do all the work and come home to sticky fall apart ribs!

Slow Cooker Barbecue Ribs are easy and absolutely DELICIOUS! Fall-off-the-bone tender ribs which are finished off in the oven to create the best, barbecue sticky glaze and caramelised edges!

The best part about Slow Cooker Barbecue Ribs is that they are fit for any time and any season. Slow cooking ribs breaks down the connective tissue in the meat making them fall-apart and tender. Brushing with Saucy Cow barbecue sauce glaze, then grilled for an extra 2 minutes until bubbling, charred and crispy on the tops and edges ensures these will be the best ribs you will have at home!

How to cook Ribs in the Slow Cooker

LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video below).

LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart in your hands ribs that melt in your mouth like butter (as shown in the image below).

Place your ribs in the slow cooker bowl, pour the sauce all over to evenly coat and let the slow cooker do all the cooking for you. Once they are done, transfer ribs to an oven tray, baste with the sauce/juice’s mixture and grill for 5-10 minutes until charred on the edges and bubbling!

How to remove the Membrane from Ribs before Cooking

Before cooking, we recommend removing the membrane from the back of the ribs. It’s not essential to do this, but we find the sauce is better absorbed into the meat when removed.

At one end of the rack, slide a fork or a blunt knife under the membrane and over a bone. Lift the membrane away from the bone until it begins to tear Use a paper towel to grab hold of the edge of the membrane and pull it off. It may come off in one piece or it may tear into smaller pieces.

Instructions

  1. Spray the slow cooker bowl with cooking spray.
  2. Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
  3. Combine your Saucy Cow BBQ sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover the ribs  with half of the sauce. 
  4. Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
  5. When ribs are tender and falling apart, transfer onto an oven tray, lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 
  6. Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and grill in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. 
  7. Serve ribs with remaining sauce.

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