Slow cooker ribs

Prep: 10 mins Cook: 8 hrs - 9 hrs, 30 mins

Easy

Serves 4
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq

Nutrition and extra info

Nutrition: per serving

  • kcal414
  • fat24.1g
  • saturates7g
  • carbs24.7g
  • sugars21g
  • fibre1.4g
  • protein23.16g
  • salt1.9g
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Ingredients

  • 1½ kg meaty pork ribs
  • 1 bottle barbecue sauce (350g approx)
  • 2 pork stock cubes
  • 2 bay leaf
  • 1 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp mustard seed
  • 1 tsp peppercorn

Method

  1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.

  2. Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

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Comments, questions and tips

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Comments (6)

jerryjo's picture
5

I really liked this! I followed recipe but added all the bbq sauce before putting it into the slow cooker after reading someone's comments, then as per the tip, I removed them, basted them in more sauce and cooked for 30 mins in oven the next day!
Served with wedges and colslaw! Loved it!

Machiavelli81's picture
5

I am an amateur cook so was amazed when these ribs turned out perfectly. I have never been so impressed with a recipe on this website before.

KingOfTheLilies's picture
5

I use almost this same recipe to make pulled pork (from pork shoulder). It comes out deliciously.

I make minor adjustments. I remove the crackling from the pork shoulder first, dust it with salt and leave overnight in the fridge to dry out. I cook that the next day and it comes out perfectly.

After removing the crackling, I poke a skewer through the shoulder a few times to help the cooking juice permeate. I also add one and a half star anise to the cooking juice. Depending on size, it goes in for 5-8 hours on low.

After it's cooked, the shoulder is dredged in the remaining BBQ sauce (sometimes mixed with a small teaspoon of chipotle paste) and roasted. Once cooked, I shred it and mix it with any leftover BBQ sauce from the tin, and serve.

So not only is this a great recipe for ribs, it makes incredible pulled pork :)

Marianne S's picture

added quite a bit more of the bbq sauce to the water to cook it in - works much better as the taste of the bbq sauce marinates into the meat - is a hit at my house!

Pippamead's picture
5

We all really enjoyed these - didnt use the coriander as we didn't have any, and for the sauce we used Asda's Texas fruity BBQ marinade!!! They were very tasty and will definitely be making them again :) x

Dawn Curtis's picture

This recipe just confirms my hatred for slow cookers, I cooked the ribs for 4 hours on slow them I BBQ them, the pork was very tender but tasteless, however my husband and younger son loved them, my daughter and eldest son agreed with my views....your cant please them all!

Questions (4)

Normaldude79's picture

I am new to using a crock pot/slow cooker. I recently had surgery so my diet is meat as the priority.. Finally I found this recipe and looks great.
I am from the USA, and needed to ask a few questions as I don't think I converted them correctly.

Calories per serving converted to 414,000 calories which has to be wrong. I have never had KCAL in any recipe before.

"Heat the oven to 220C/ 200C fan/ gas mark 7." I am not sure about this as conversion to Fahrenheit is 428-392 degrees...

Thank You for your Help

goodfoodteam's picture

Thank you for your questions. 1 kcal equals 1 Calorie which is 1000 calories. Calorie as found on US labelling and commonly discussed in relation to food is the same as kcal on UK labelling.  As for converting to fahrenheit, 220C is 425F and 200C is 400F. Hope that helps.

gilliandes's picture

I can' t get my hands on pork stock cubes, what would you recommend instead?

goodfoodteam's picture

Hi there, chicken stock cubes are fine to use for this.

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