Slow cooker ribs

The weather has plummeted here in Chicago, which means that it's just a touch too cold to be grilling outside. But this is also the weather where I start craving all the smoked meats. What a conundrum!!

But fear not, because I have a great recipe for indoor ribs that definitely don't taste like they were cooked inside. I've previously posted about an incredible smoky pulled pork recipe that can be made in the oven. But the extra twist on these ribs is that you make them in the slow cooker.

Yes, you heard that right. Slow cooker. It sounds weird but trust me, it works. It's a recipe from America's Test Kitchen so of course it's going to work! I mean just look at them.

Really, LOOK AT THEM!

I usually am not a huge fan of cooking certain kinds of meat in the slow cooker, because the meat will be simultaneously fall off the bone but really dry at the same time. But that's not the case with these ribs. They held their shape (I hate when rib meat just disintegrates when you pick up the bone) but were super duper tender.

It's been two years since I made these ribs (yes, two, COVID really did a number on me and keeping up with the blog) so I don't remember if we made the recipe for the sauce or just used a jarred BBQ sauce. Probably the latter because I can be pretty lazy when it comes to homemade BBQ sauces. But I'll include the original recipe if you'd like to make your own.

Yours in finally get back on the bandwagon and posting some of my favorite recipes from the past few years,
Jacqueline

Slow-Cooker Memphis Style Ribs, from America's Test Kitchen

Notes: Recipe below is for two racks of ribs. I cut the recipe in half to make a single rack and all worked out just fine. These ribs will take about 5 to 7 hours in the slow cooker (plus extra time for the broil and resting periods), so plan accordingly. And you'll need one of the larger slow cookers to make this recipe, not the kind your parents had in the 80s.

Watch the video of the ATK team on video on YouTube if you'd like a better idea of how to arrange the ribs. I'll insert a screenshot below.

Ingredients

Ribs
2 TBSP paprika
1 TBSP packed brown sugar
1 TBSP Diamond kosher salt (use just over half if using Morton's kosher)
2 tsp pepper
2 tsp onion powder
2 tsp granulated garlic
2 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed and each rack cut in half

Barbecue Sauce
3/4 cup ketchup
6 TBSP apple juice
2 TBSP molasses
2 TBSP cider vinegar
2 TBSP Worcestershire sauce
1 TBSP yellow mustard
1 tsp pepper
1/4 tsp liquid smoke

Directions

1. For the ribs: Combine all your spices (paprika, sugar, salt, pepper, onion powder, and granulated garlic) in bowl. Reserve 1 TBSP spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 TBSP rub.

2. Arrange ribs vertically with thick ends pointing down and meaty side touching the edges of the slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

This is how you want to arrange your ribs.
Watch the YouTube video from ATK if you want to see them make the whole recipe.

3. For the barbeque sauce: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 TBSP spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

4. Finish the ribs: Line rimmed baking sheet with aluminum foil and set wire rack in sheet. When ribs are done, transfer them meaty side up (using tongs) to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

5. Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining 1/2 cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.