I cooked a big ole batch of baby back ribs in my slow cooker the other day. The recipe I used made for smoky barbecue-inspired ribs that came out tender and flavorful. These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out. There’s nothing worse than a rib whose flavor is only ‘skin deep’. You know the kind. Covered in sauce. You take one bite and as soon as you’re passed the sauce … nothing. Nada. As boring as a cup of warm water. Not these ribs.
Now, sure, I’d prefer a rack of ribs off my smoker or grill, but sometimes that’s just not an option. And honestly, I can devour a rack of slow cooker roadhouse ribs just as quickly as one that has been smoked for 6 hours. They’re different. I don’t think they compete with each other. They’re different ways of cooking ribs, each with it’s own merits.
I prefer a spicy BBQ sauce on this roadhouse ribs. Well, usually. Sometimes I go the sweet route instead.
Slow Cooker Roadhouse Ribs
- 1 rack ribs baby back or St. Louis-style spareribs, membrane removed, cut into 3-4 bone sections if necessary to fit into your slow cooker
- 2 cans beer any style you like
- 1 small onion skinned, cut into quarters
- 2 cloves garlic minced
- your favorite BBQ sauce
- Add all ingredients except for the BBQ sauce to your slow cooker. Cook on low 6-8 hours or high 4-6 hours or until the meat has pulled back 1" from the bone. Stir every hour or so.
- The ribs will be falling apart, so remove them carefully to a foil-lined baking sheet.
- Brush the ribs on all sides with the BBQ sauce.
- Place under an oven broiler on high for 5 or so minutes until the sauce is set and the ribs start to get a little char along the edges. Flip the ribs once.
- Serve immediately, cutting into single bone servings if desired.
Nutritional values are approximate.