The juiciest ribs you will ever taste.

In my opinion, Brother Jimmy’s  BBQ in New York makes the best rib tips ever. They are meaty, juicy, tender, saucy, and tangy. I never miss an opportunity to eat them when I am in New York. However, I am not in New York very often. So, I started a quest to try to recreate them on my own. And I have come pretty darn close. I can’t get just the rib tips here. So, I use whole ribs, but I have developed a method that gets them fairly close to the original. So here is my way of making ribs–and it uses my slow cooker. I hope you’ll agree that these are the best ribs ever.

The first thing to know about ribs is that they have a tough membrane on the bottom. This  is a waterproof film from the inside of the chest cavity of the pig. It’s not essential to remove it before cooking, but if you do so, it lets the fat render more easily and helps the smoke, seasoning, or sauce flavor penetrate the meat more effectively.  Here’s how you remove the membrane. My husband is very good at this, so I photographed him doing it.

ED ribs membrane1 w How to: make the best ribs ever (slow cooker)

On the underside of your ribs, run a knife along one of the bones to separate the membrane from the bone.

ED ribs membrane2a wh How to: make the best ribs ever (slow cooker)

Grasping the membrane in one hand, pull the membrane off along the entire underside of the ribs.
Use a paper towel to hold the membrane if it is too slippery.

There’s  a good video by the BBQ Pit Boys here, about how to remove the membrane. You should watch it if only to hear the guy’s wonderfully gravelly voice. icon smile How to: make the best ribs ever (slow cooker)

The next step in the process is to cut your ribs into sizeable chunks (2-3 ribs) and broil them in the oven for 20 minutes. This step allows the fat to to render so the final product is not as fatty.

ED rack ribs g How to: make the best ribs ever (slow cooker)

If you own a rack, you can stand them up, like this.

However, if you don’t own a rack like the one above, you can also lay them down on a normal oven rack or in a roasting pan with a rack and broil them in batches. Be sure to salt them first and lay down a layer of parchment paper to catch all the fat.

ED ribs after broiling g How to: make the best ribs ever (slow cooker)

This is what they will look like after they’re broiled. Check out all the fat that has rendered.

Then layer the ribs into your slow cooker or Crockpot. Brush each layer generously with your favorite barbecue sauce. My recipe for homemade BBQ sauce can be found here.

ED ribs in slow cooker2 w2 How to: make the best ribs ever (slow cooker)

Brush each layer generously with BBQ sauce.

Pour any remaining sauce over the ribs. You should have a good amount of sauce in the slow cooker in order to really infuse the flavor into the ribs. Cook on low for 6-7 hours. You can’t really overcook these if you have enough sauce in there. Stir once halfway through.

ED best ribs ever How to: make the best ribs ever (slow cooker)

The juiciest ribs you will ever taste.


ED best ribs ever How to: make the best ribs ever (slow cooker)
The best ribs ever (slow cooker)
ED best ribs ever How to: make the best ribs ever (slow cooker)
Serves 4
Make the juiciest, most tender ribs you'll ever eat with this flexible technique. You can use any barbecue sauce you'd like. The trick is to use your oven as well as your slow cooker or Crockpot.
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Cook Time
7 hr
Total Time
7 hr 30 min
Cook Time
7 hr
Total Time
7 hr 30 min
1358 calories
79 g
390 g
47 g
144 g
16 g
719 g
2367 g
57 g
0 g
27 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1358
Calories from Fat 421
% Daily Value *
Total Fat 47g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 390mg
Sodium 2367mg
Total Carbohydrates 79g
Dietary Fiber 1g
Sugars 57g
Protein 144g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 kg (4 lbs) ribs
  2. ca. 3-4 cups barbecue sauce
  3. salt
  1. Wash ribs and pat dry with paper towels. Remove membrane from the underside.
  2. Salt ribs on both sides and cut into pieces of 2-3 ribs each.
  3. Using a grill rack or a roasting pan with a rack, broil the ribs in your oven for 20 minutes. If necessary, broil them in batches. Use parchment paper under the rack for easy cleanup.
  4. Transfer the ribs to your slow cooker or Crockpot and brush each layer generously with barbecue sauce. Pour any remaining sauce on top of the ribs.
  5. Cook for 6-7 hours on low, turning once halfway through.
  1. Tip: Serve with the remaining sauce from the bottom of your slow cooker.
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7 Responses to How to: make the best ribs ever (slow cooker)

  1. Karen says:

    That video is amusing. The piano music to go with his gravelly voice really makes the video. And it shows that you can remove the membrane even with a butter knife! Your ribs look delicious! If you need any help eating them, just give me a call!

  2. Amdnarg says:

    Looks so good! How would I make these without a slow cooker? Would the result be the same?

    • Bouqui says:

      Hi Amdnarg,
      Thanks for your comment. Ordinarily, I do try to provide alternate directions for those using a different method of cooking. However, I’ve tried to make ribs all sorts of ways–in the oven, on the grill, with various combinations of cooking methods etc.– and this technique is the one that I like the best. All I can say is you could try it in the oven–with a similar strategy–first high heat then very low heat for a long time. For me, it wasn’t as good as the method with the slow cooker, but if you don’t have a slow cooker, it may be better than nothing. Please do let me know how it turns out for you.

  3. Stephanie Hawley says:

    It may sound weird but could I possible use water instead of BBQ sauce? I like my ribs with only salt and pepper, but I really like the crockpot cooking method!

    • Bouqui says:

      Hi Stephanie, That doesn’t sound weird at all. In fact, that’s a great idea. I wouldn’t recommend adding as much water as I have listed for the barbecue sauce though. You’d probably want the minimal amount of water needed to cook safely (please check your slow cooker instruction manual), since the liquids and juices will accumulate from the ribs during cooking. I hope you try it out and let me know how it worked.

  4. Lauren says:

    I’ve seem recipes where you broil the ribs at the end to caramalize the sauce. Can I broil them twice?

    • Bouqui says:

      Hi there, Lauren. The way I have written the recipe, the meat is really falling off the bone when you take it out of the slow cooker. If you’d like to bake on the sauce, I’d recommend you reduce the cooking time in the slow cooker, so the meat “finishes” in the oven. Another idea is to remove the meat from the slow cooker, then reduce the sauce in a pot on the stove, then add it back. I hope you try it and let me know what you did either way.

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