Crockpotbarbecuedbbqribs Recipes

Steps:

• Stir tomato sauce, brown sugar, red wine vinegar, chili powder, soy sauce, cumin, paprika, garlic powder, salt, and cayenne pepper together in bowl. Place sparerib pieces into a slow cooker and pour sauce over ribs. Cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

Steps:

• Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours.
• Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).
• Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

Steps:

• Spray inside of 4- to 5-quart slow cooker with cooking spray.
• Remove inner skin from ribs; cut into 4-inch pieces. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Layers ribs and onion in slow cooker. Pour cola over ribs.
• Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
• Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Do not pre-heat the slow cooker.
• Dice up the onion, add to crock pot.
• Rub the ribs with salt and pepper, add to crock pot.
• Dump BBQ sauce on top.
• Cook on low setting for 8-10 hours.
• Try not to lift the lid too much.
• The meat will FALL OFF THE BONE!

Steps:

• Combine rub ingredients mixing well.
• Rub on all sides of ribs.
• Place ribs meaty side up in crock pot.
• Cover; cook on low for 6 hours.
• Drain the grease from the crock.
• Place the ribs back in and cover with bbq sauce.
• Cook for another hour.

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

Steps:

• Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
• Set the cooker to Low, and cook until ribs are tender, about 8 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
• In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
• Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Steps:

• Cut ribs into serving portions. I usually do two ribs together.
• Sprinkle both sides with salt and pepper.
• Place ribs on a broiler pan and broil 12 minutes per side or until browned. I like mine a bit 'crisp'. Drain if necessary.
• Place sliced onion in crock pot.
• Place rib sections on top of onions. Pour a little barabecue sauce over each section as you place them in the crock pot and the rest of the bottle over all the ribs.
• Cover and cook on low for about 8 hours.

Steps:

• Place half the ribs in a slow cooker and top with half the onion.
• Repeat layers.
• Combine the remaining ingredients and pour over all.
• Cover and cook on low for about 8 hours or until ribs are tender.

Steps:

• Place ribs in crock pot.
• They can be preboiled to decrease fat and cooking time.
• Combine other ingredients, except onions, and mix well.
• Pour sauce over spare ribs.
• Add chopped onions.
• Cook on High for 1 hour.
• Turn to low and cook for 4-6 hour if precooked or 9-10 hours if raw meat is used.