Slow Cooker Ribs
2 Racks pork ribs (4-5 pounds)
Salt and pepper
16 oz BBQ sauce
1 15-oz can Muir Glen Organic Tomato Sauce
1/2 Cup brown sugar
1/4 Cup apple cider vinegar
1 Tablespoon Worcestershire sauce
1 Teaspoon dried oregano
1 Teaspoon hot sauce
Fall-off-the-bone tender ribs without much work thanks to your friendly slow cooker.
Preparation & Directions
- Preheat oven to 450 degrees F. Liberally season ribs with salt, pepper, garlic powder, onion powder, and paprika.
Bake ribs for 15 minutes per side. They should be browned a bit on all sides.
Mix all sauce ingredients in a medium bowl.
Add ribs to a large six or seven quart slow cooker. You will probably have to chop them in half to get them to fit.
Pour sauce over ribs and cook them on low heat for 8 hours or high heat for 6 hours. Rotate the ribs every few hours so they cook evenly.
Remove ribs from slow cooker and return to a baking sheet.
- Pour cooking liquid into a medium saucepan. Use a spoon to scoop off any extra fat. You should be able to scoop off about 1/2 cup of fat but it's okay if you don't get it all.
- Bring sauce to a simmer and let cook until it thickens, about 15-20 minutes.
Liberally coat ribs with reduced sauce. Preheat oven to 450 degrees F again. Once ribs are coated in sauce, return to oven and let caramelize for 10-15 minutes.
Serve ribs with extra sauce and pasta salad or coleslaw on the side.