This Slow Cooker BBQ Ribs Recipe is irresistible! The best part? It has just 8 ingredients, including salt and pepper.
Next to Fourth of July, Labor Day is one of the biggest “grilling” holidays in the US. However, the weather can get tricky. In the northern states, they may already be seeing some cold fronts come through. In the south (where I live), we are still seeing 100 degree days. This can make grilling a challenge!
If you still want that BBQ flavor without being dependent on Mother Nature, pull out your Slow Cooker! Start them in the morning and you will have juicy, fall of the bone BBQ ribs by the time your guests arrive for dinner.
Serve your ribs with Corn on the Cob, Coleslaw (try mixing your cabbage with green apple or carrot and jicama for a fun twist on a classic), and your favorite GF beer! I recently tried Crabbies Ginger Beer – it was delish. Check the picture out on my Instagram feed.
Prep-Ahead Tip: the BBQ sauce can be made ahead of time and stored in the refrigerator until ready to cook the ribs.
Slow Cooker BBQ Ribs with Homemade Honey BBQ Sauce
- 2 cups strained/pureed tomato
- 1 dried ancho or chipotle pepper
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 3 Tbsp chili powder
- ~ 3 # baby back ribs
- Bring 1c water to a boil, remove from heat and add the dried chili pepper. Cover and allow to re-hydrate (10-15 min).
- Remove chili from water and rinse under water removing any seeds (Any seeds remaining will add HEAT. You can, optionally, add a few, but add gradually and with caution)
- In a blender, place the re-hydrated chili pepper (without seeds) and all remaining BBQ sauce ingredients- everything except for the ribs ;). Blend BBQ sauce ingredients on high until smooth. Season to taste with S&P.
- Season ribs w/ S&P and place in Crockpot. Top with BBQ sauce. Cook on high for 4-6 hours or low for 8-10 hours. Enjoy!