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

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.

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

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.

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

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

Brush each layer generously with BBQ sauce.
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.

The juiciest ribs you will ever taste.
The juiciest ribs you will ever taste.

 

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
719g
Servings
4
Amount Per Serving
Calories 1358
Calories from Fat 421
% Daily Value *
Total Fat 47g
72%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 390mg
130%
Sodium 2367mg
99%
Total Carbohydrates 79g
26%
Dietary Fiber 1g
5%
Sugars 57g
Protein 144g
Vitamin A
11%
Vitamin C
3%
Calcium
9%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 kg (4 lbs) ribs
  2. ca. 3-4 cups barbecue sauce
  3. salt
Instructions
  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.
Notes
  1. Tip: Serve with the remaining sauce from the bottom of your slow cooker.
beta
calories
1358
fat
47g
protein
144g
carbs
79g
more
Eclectic-Domestic https://eclectic-domestic.com/
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