Bbq Ribs
Ribs made at home — Crockpot BBQ Ribs, Baked BBQ Ribs, Korean BBQ Ribs, Oven to Grill BBQ Ribs — for slow Sundays and weeknights you want something hearty.
★ dinner
dinnerCrockpot BBQ Ribs
Easy, fall off the bone bbq ribs 🤤
Emma HanscomIngredients
- 1 rack Rack of ribs
- 1 packet Pampered chef Smokey BBQ seasoning
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Paprika
- 2 to 3 tbsp Mustard
- 16 fl oz Dr Pepper
- 1/2 bottle Sweet baby rays BBQ sauce
- Drizzle Honey
Instructions
- 1I know, I know “fall off the bone” means over cooked. But that is just how my family and I prefer our ribs! If you do not want fall off the bone just reduce the amount of time to cook 😇
- 2Before cooking the ribs you want to remove the silver skin on the back of the rack. You may need a sharp knife or fork to get the skin lifted but once it’s up off the rib rack it’s easy to peel off. Once the skin is off cut the ribs into portions, we prefer 3 rib bones each. Then pat dry the ribs.
- 3Add mustard to front and back of the ribs, this is a binder for the seasoning! Trust me you won’t taste any mustard. Once ribs are covered in mustard add Smokey bbq seasoning, garlic powder, onion powder and paprika to front and back.
- 4In a large crock pot add 1 16 fl oz bottle of Dr Pepper. You can also substitute this with Coca Cola or root beer. When the crock pot is full start adding the ribs, try to position so all ribs are under the liquid. Next add your BBQ sauce. Cover the crockpot and cook on low for 7 hours, flip halfway through adding mor BBQ sauce to cover the ribs.
- 5When 7 hours are up, line a cookie sheet with aluminum foil. Preheat oven to broil, add ribs to the lines cookie sheet and brush on more bbq sauce and drizzle honey on top. Broil the ribs till the bbq sauce/honey turns crispy. When you take them out of the oven the bones will come right out ☺️
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Open in Pepper →Ribs Worth The Wait On A Weeknight
Ribs feel like a weekend project, but most of the work is just time. Rub them, cover them, let the oven or the slow cooker do the long part, then sauce and finish while the sides come together.
Cooks on Pepper reach for this collection when company is coming, when the game is on, or when they want dinner that mostly cooks itself while they're doing everything else.
Every recipe here is a real rack somebody made at home: Crockpot BBQ Ribs with a smoky rub, Bachan's BBQ Ribs with honey and garlic, Baked BBQ Ribs slathered in yellow mustard and dark brown sugar, spicy Korean BBQ Ribs with gochujang, and Smoked BBQ Ribs on spare ribs.
Quick Tips
- 1
Pull the membrane off
Slide a butter knife under the thin silver skin on the bone side and pull it off with a paper towel. It takes 2 minutes and keeps the rub from sliding off.
- 2
Use mustard as glue
A thin coat of yellow mustard over the whole rack helps a dry rub stick. You won't taste it after cooking.
- 3
Cook low and slow
Baby backs run about 2 1/2 to 3 hours at 275°F wrapped in foil; spare ribs need closer to 3 1/2. They're done when the meat pulls back from the bone.
- 4
Sauce at the end
Brush on BBQ sauce only in the last 15 to 20 minutes, uncovered, so the sugar caramelizes instead of burning.
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