It’s Day 5 of Slow Cooker Week, and although it’s the last day of Slow Cooker Week, it’s not the last time I will use my slow cooker!
I’ve realized over the past week that you can actually create a great meal using a slow cooker.
I mean a really excellent meal!
The important tips I’ve learned are, don’t add to much liquid to the slow cooker and sometimes low and slow is the best method to have tender meat.
My Slow Cooker Sticky Ribs are the perfect way to end the week!
I marinated the ribs overnight in the refrigerator using a spicy dry rub.
The next morning, I just placed them in the slow cooker, covered with barbeque sauce and cooked them on low for 6 hours.
This is what happened to the ribs…you could slather them in barbeque sauce and eat…but I have other plans.
Yes, I have BIG plans for these ribs!
I basted these ribs with the remaining barbeque sauce and placed these babies under the broiler which gave them a nice, crusty, and sticky rib texture that I love.
It’s time to eat people…and bring on the napkins…oh…and Big Goo…the barbeque man, actually approved these ribs!
However, not enough to allow me the honor of using his barbeque sauce recipe.
But he did state that these ribs passed the test for not being prepared on a charcoal grill or smoker.
Thank you Big Goo…I think…lol!Print
- 1 slab of ribs
- 1 tablespoon dry mustard powder
- 1 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 tablespoons extra virgin olive oil
For the Sauce:
- 2 cups ketchup
- 1 cup water
- 1/4 cup apple cider vinegar
- 8 tablespoons brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon dry mustard
- 2 teaspoon creole seasonings or seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon molasses
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Worcestershire sauce
- pinch of cayenne pepper
- To prepare barbeque sauce, mix all ingredients well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Cool, refrigerate until ready to use.
- Rinse ribs and pat dry, flip ribs over and remove membrane that is on the back side of the ribs, it’s the white thin film on the ribs, use a butter knife to get under the skin, then pull the membrane off, discard.
- Mix seasoning blend together, coat ribs with olive oil on both sides and rub in seasoning blend on both side. Place ribs in the refrigerator covered and marinate overnight.
- Remove ribs from the refrigerator, cover with half the barbeque sauce, cook in the slow cooker on low for 6 hours.
- Preheat oven to broil.
- Place ribs on an oven proof pan, discard slow cooker juices, baste with remaining barbeque sauce and broil for about 7-10 minutes until a nice crust forms on top of the ribs. Slice ribs and serve.
- Serving Size: 4