Slow-Cooker Barbecue Ribs Recipe.
For intensely flavorful ribs that practically melt off the bone into your mouth, this recipe is a must. Under low heat for hour after hour, the gelatin and connective tissue in the ribs breaks down to a velvety smoothness, and the barbecue sauce soaks deep into the meat: even barbecue purists will have to admit that in this case, the slow-cooker has something going for it.
- 4 lbs pork baby back ribs;
- 1 onion, minced;
- 1 pear, peeled and diced;
- 2 1/2 cups homemade ketchup;
- 1 tbsp. chili powder;
- 1/2 tbsp. smoked paprika;
- 2 tsp. dried oregano;
- 1/4 cup honey; (optional)
- 2 tbsp. apple cider vinegar;
- 2 tsp. coconut aminos;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 400 F.
- Remove the membrane from the ribs by loosening it with a dull knife and then peeling it off, as described above.
- Season the ribs to taste on both side with sea salt and black pepper.
- Place the ribs in a baking pan. Brown them in the oven for 10 to 12 minutes on each side and set aside.
- In a bowl, combine together the ketchup, onion, pear, chili powder, paprika, oregano, apple cider vinegar, coconut aminos, and honey (if using), and season to taste with salt and pepper.
- Place the ribs in your slow cooker, and pour in the sauce, making sure that all the meat is coated.
- Cover and cook on low for 7 to 8 hours.