Thursday, July 21, 2011

Recipe - Barbecue Ribs in the Crock Pot

We love this rib recipe! One reason for my love is that they are cooked in the crock pot which means they are so very easy. As a bonus, the slow cooking crock pot also makes them incredibly tender, to the point that they fall off the bone. Another reason we love these ribs is that they taste amazing! In fact, they are so good, that Greg has declared them better than Texas Roadhouse's ribs, his former favorite rib place. Greg now orders steak at Texas Roadhouse, since he gets these delicious ribs regularly in the comfort of his own home.

Barbecue Ribs in the Crock Pot
3 lbs. pork or beef ribs (we like Kirkland pork ribs from Costco)
1 c. water
1/4 c. cooking sherry
1 tbsp. Worcestershire sauce
salt and pepper to taste
1/2 c. barbecue sauce

Place ribs standing upright, up against the edge of the crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours. If you want the sauce more caramelize, place ribs on a foil lined baking sheet and broil 3-5 minutes. Serve with additional barbecue sauce for dipping.

89 comments:

The King's said...

I will have to try this! Both my girls love ribs. #1 actually would eat them all the time if I let her. She even cried when we got to my mother in laws one family dinner last summer when we thought we were having ribs only to find out we weren't :)

Rie Pie said...

How I wish these were pork-free. :/ lol

K said...

Ng to try it with steak

Ellen Cook said...

What do you mean by "standing" -
My husband LOVES to try new rib recipes.

Krystle Finner said...

Would you be able to post a picture of what it would look like inside the crock pot? I'm trying these today and I don't think It has enough juice in there. I'm new to cooking

Angela Montgomery said...

Krystle, how did yours turn out? I was thinking of making them today.

Lera said...

You did it correctly Krystle. There isn't much liquid in the crockpot. There will be a bit more from the meat after it's done cooking, but the majority of the ribs are not sitting in liquid.

Amanda said...

I've never made ribs before, so forgive me if this is a silly question. Do you use spare ribs or baby back ribs?

Zandra725 said...

So what does "standing" ribs mean

Zandra725 said...

So what does "standing" ribs mean

Unknown said...

"Standing"means putting the ribs in vertically like each rib is a fence post. Laying them would be making them flat with the bottom like a rug.

This sound good I'm going to try it.

Amy Zeballos said...

What kind of BBQ sauce do you use?

Lera said...

I've used both spare ribs and baby back, either work, it's just what you prefer. As for BBQ sauce - I've used a variety of those as well.

Chris said...

I came across your recipe through pinterest. Definitely gonna try it with beef...my wife can't have pork.

On a different note...love the blog! I'm LDS too and just had a thought - drop in your mormon.org profile link into your bio's. Just a thought!

Chris - Omaha, NE

Chris said...

I came across your recipe through pinterest. Definitely gonna try it with beef...my wife can't have pork.

On a different note...love the blog! I'm LDS too and just had a thought - drop in your mormon.org profile link into your bio's. Just a thought!

Chris - Omaha, NE

Court said...

These were pretty good and alot easier than the Alton Brown recipe I was using where they went in the oven. I used St. Louis style ribs. The BBQ sauce seemed to melt off the ribs as they were cooking, so I just brushed another coat on before serving.

Stella mcdowell said...

How many does this recipe serve? My co-worker and I are going to try however I have a big family and he has a family of two. We are trying to see if he would have to half the recipe or If I have to double.

Heather Coates said...

Trying this today will let you know how it does...

Angie said...

Can you put the ribs in frozen? Thinking of making these and wondering if that is ok. Thanks.

Heather Coates said...

They turned out great! My husband loved them! Thanks so much for sharing...

Heather Coates said...

They turned out great! My husband loved them! Thanks so much for sharing...

Lera said...

I would thaw the ribs before cooking them in the crock pot. I've never put frozen meat in the crock pot, not sure how it would effect the cooking. The meal serves four in my family with the addition of sides. Although, my husband could eat the whole rack in one sitting if he wasn't holding back.

btiffany said...

This is a simple, no brainer meal. My family loved it. With a family of six, my 12 yr old raved ........."these are the best ribs ever". Very tender cooking for 8 hour's, I will maybe try 7 hours next time. Oh and I'm a first time rib cooker!!!! Thanks Team Hess:)

Mom2Bryer said...

Just getting ready to put these in the crock pot - can't wait to find out how much we love them! We stopped at our favorite butcher yesterday to pick up the ribs and marinated them for the past 24 hours in the liquid ingredients in this recipe!

Kathi Albanese said...

I'm trying these tomorrow, but I've never stood them upright. I leave for work at 7am and won't yet home til 4. Will they be over cooked? Can I add a little more liquid?

MareBear19 said...

Looking forward to trying ribs in the crock pot. I have put frozen meat in there before (not ribs) but chicken, pork loin, roast, etc. and i think that as the meat thaws, you get more liquid and therefore more juices. i put frozen meat in crock pot the night before and prepare the sauce etc. The next morning i just plug it in and put in on low. When i get home from work I have the main course of the dinner ready. Viola!

Chef Jeff said...

Love your blog. Thanks for sharing. These ribs are making my mouth water already.

www.hometownslop.blogspot.com.

Thanks,

Foodie Jeff

Sheila said...

I have my pork ribs in the crockpot now. I saw the comment from Kathi. Did ya'll know that the temperature in the crock pot is the same? The low and high setting are more about the time it takes to reach the simmering point. Most people use Low for 8 hours and High for 4 hours. The Crockpot website has any information you might need. It's truly a Mom's best friend. It comes in real handy for crafty Grannies too.

Cherie Wilson said...

And I was just thinking I had a rack of pork ribs in the freezer that I should cook! Since I am pretty new to cooking ribs, should I cut the rack into small like 2 rib portions or do I just cut the whole rack in half so it will fit in the crock pot?

Cherie Wilson said...

And I was just thinking I had a rack of pork ribs in the freezer that I should cook! Since I am pretty new to cooking ribs, should I cut the rack into small like 2 rib portions or do I just cut the whole rack in half so it will fit in the crock pot?

Tonia Taylor said...

I tried the ribs last night and they turned out great. The whole family loved them. Fall off the bone delicious! Thanks.

Wanda Russell said...

Is there a substitute for the cooking sherry?

Karen and Ron said...

We have the ribs in the pot right now and there's a ton of liquid...? We didn't have the ribs standing and are wondering if that's what made the difference. As they are, they smell great and look really tender - we may have to put them under the broiler for a few minutes with a little extra sauce to get them finger licking good. Any tips?!?

rosecat said...

Just started our crockpot about 30 mins ago. Using St.Louis style pork spare ribs from costco, and Jack Daniels Original bbq sauce. I'll post later how they turn out :)

rosecat said...

So, the ribs were definitely not fall off the bone ... I think it could have used another hour. Also I think marinating them overnight in the bbq sauce would've helped. I ended up with a surprising amount of liquid in the bottom too.

Since I bought a 6.5 lb package of ribs (froze the other half), I'll be trying this again. Next go around I'll marinate overnight, use only 1/2c water, and add an extra hour (will still check at 8hrs though).

Overall they turned out good, but not great like I was expecting based on other reviews.

Melissa Martin said...

Can I just say, THESE ARE AMAZING!!! I admit, I was skeptical at first, sherry? Well, I had some so I gave it a try and we LOVE it! I will be making this again and again! I will also be featuring it on my blog next week!
http://kensingtoncottage.blogspot.com

Kai Lumpkin said...
This comment has been removed by the author.
Kai Lumpkin said...

I have less than 3 lbs of ribs I am defrosting now - hoping that it works out well...since it's only ME eating. Might end up having to put them in partially frozen, since I didn't think to take them out last night.. fingers crossed!

Suzanne said...

This recipe was GREAT! The meat fell off the bone and was absolutely delicious. Our 2 and 3 year old loved them....they ate 4 ribs each! We will definitely cook this again very soon.

Marc Wolbert said...

Try with beef ribs! They're larger and just as tasty!

Lolo said...

My first attempt at ribs and they were succulent! I substituted the sherry for a nice Savignon Blanc so that I could drink it too... 2 hours on high and 3.5 hours on low. Definitely fall off the bone delicious. Next time maybe 2 crock pots with 2 racks? A keeper recipe for sure! Thanks so much!

Maria said...

What would you recommend as a non-alcoholic substitute for sherry?

deaallen said...

Is there a trick for standing them up? Could you use country style ribs or would that make to much fat/liquid?

Susan Cornock said...

Just an FYI on frozen meat. I find that freezing it first if leaving it all day helps from over cooking. I do this with almost all meats I put in crock and it is just as yummy! Will be trying this for sure! Thanks for posting!

Susan Cornock said...
This comment has been removed by the author.
Ron and Cheryl Pierce said...

We tried these today and I have to say they were a huge hit with our family. We ate them all and I was told next time I needed 2 racks of ribs so we could have more. I was skeptical about standing them up, but it worked just great. Thanks for sharing this great recipe!

babigi said...

I read the cooking sherry might ruin the dish because of all the salt thats added..did anyone use real sherry?

Gary W Allen said...

Take the recipe to the next level - forget the sherry and water and substitute with a 120z bottle of stout or other dark beer - now you're cookin'

Kelly Wilson said...

Here's a little trick I use for crockpot cooking when I have to work. I prepare the crockpot and then plug it in to one of those little timers you can buy to control your Christmas lights ($5-6 at Walmart). This way the crockpot doesn't turn on until I need it to and I can make a variety of meals without over cooking :)

Mia Moore said...

Can you add some liquid smoke flavor to this recipe? My family loves smoke flavor on ribs.

Just Jackie said...

You're a genius! I've been cooking far too long and always had this issue with the crockpot over cooking when I'm gone. Although I would probably set the timer to go off when its done rather than to go on as food can have real food safety issues if left out over 2 hours at room temperature. Also frozen meat in the crockpot works just fine. Thanks again for the tip.

Just Jackie said...

You're a genius! I've been cooking far too long and always had this issue with the crockpot over cooking when I'm gone. Although I would probably set the timer to go off when its done rather than to go on as food can have real food safety issues if left out over 2 hours at room temperature. Also frozen meat in the crockpot works just fine. Thanks again for the tip.

AmyM072499 said...

I cooked them for dinner last night and they were REALLY good! I was happy with the simplicity of the recipe and the low maintenance cooking process.

I couldn't find cooking Sherry at my local grocery store so I bought a red cooking wine. Otherwise, I followed the directions exactly. The BBQ sauce melted off during the slow cooker process. So after they were fully cooked, I carefully took them out of the crockpot, slathered them with some more BBQ sauce and broiled them in the oven for 7-10 mins. This helped the sauce stick to the ribs. They were a big hit with the whole family!

On a side note, this was my 1st Pinterest recipe. Delicious!

Holly said...

This recipe was my inspiration for trying ribs in the crock pot for the first time on Christmas!! I kind of blended this recipe with another (not many indgredients in either) but basically I used beer instead of sherry and then just salt and pepper on the ribs.

I used baby back ribs.

I poured in 1/2 a bottle of Sweet Baby Rays at the beginning and then cooked on high for 2 hours then on low for about 3.5-4 more. then I took them out and slathered on a bunch more SBR's and stuck them in the oven for about 15 minutes and they were YUMMY!! Fall off the bone but you could still pick them up and eat them if you so chose!!

Thanks!!!

Spenser. Michaela. Aria. said...

For those looking for a substitute for the cooking sherry, you can use apple cider. You can also use apple cider vinegar, but make sure to use half apple cider vinegar, and half water. {hope that makes sense}

aleileic said...

Made these yesterday for my pork and sauerkraut. Turned out extra tender and falling off the bone. put in the oven and added more sauce. my family loved them so I will be making over and over again!!

Aleisha said...

Made these yesterday for my pork and sauerkraut. Turned out extra tender and falling off the bone. put in the oven and added more sauce. my family loved them so I will be making over and over again!!

Aleisha said...

Made these yesterday for my pork and sauerkraut. Turned out extra tender and falling off the bone. put in the oven and added more sauce. my family loved them so I will be making over and over again!!

Donnerdo said...

Never cooked with cooking sherry...where do you find it?

Donnerdo said...

Blush, blush...never cooked with cooking sherry, where do you find it?

Love4Colton said...

Do you cook with the ribs vertical or is that just for the prep?! Anyone?

Robert Smith said...

It's got to be Sweet Baby Ray's!

Robert Smith said...

It's got to be Sweet Baby Ray's!

SassyMom said...

Do your ribs fall over when you pour the bbq sauce on??? Do you leave them laying down or do you stand them back up?? How important is this standing up business??? I am going to try this recipe tomorrow. Looks yummy!

Mama Sings The SAH Blues said...

I pretty sure when she says to cook them standing up, that means standing vertical. If you're doing a two slabs (NOT cut into pieces, just curving them around the sides of the crock pot), they stand up on their own, at least until they too tender. Country style ribs are not usually attached, so they would probably fall over and then be lying in the juices. They'll still be tender, though. Also, cooking sherry can be found near the vinegar & condiments at the grocery store. Keep in mind, just like cooking with wine, you shouldn't cook with any liquor you wouldn't drink from a glass, otherwise, you may not like the taste of your dish. Apple Cider vinegar & water (50/50 ratio), apple juice or cider all are good substitutes. Add liquid smoke if you like that flavor. We live in AZ, so I throw them on the grill to give them smokiness & grill marks. They're in the crock pot now & I have very high hopes they will turn out amazing. My ribs were pre-marinated and sauced, so I'm going to use only 1/4 of the suggested liquids. That will ensure they aren't overly wet but provide enough moisture to make them juicy and tender. FYI, it is NOT recommended to put frozen meat in the slow cooker. The slow thaw provides a perfect environment for food poisoning. If you've done meat this way, you've been extremely lucky no one has ever gotten sick. Thank you Team Hess, for your great cooking suggestion!!

Will & Greta said...

I just had to write to you to thank you for this recipe. We've made these ribs twice now and they are AMAZING!!!

My two year old can get picky sometimes...but he scarfs these down. I absolutely love cooking in the crock pot (especially with a wild toddler running around), and this is my favorite recipe by far.

THANK YOU!!!

Simensen Family said...

I love this recipe! I used Sweet Vermouth in the place of Cooking Sherry and they turned out wonderful! I also used the juice to make a great gravy... Thank you so very much for a mouth watering recipe!

Simensen Family said...

I love this recipe! I used Sweet Vermouth in the place of Cooking Sherry and they turned out wonderful! I also used the juice to make a great gravy... Thank you so very much for a mouth watering recipe!

Maureen van der Kooy said...

I followed another suggestion because I had no sherry in the house. I used a bottle of Leinie's Red instead of the sherry and water and they were AMAZING!!! Definitely a keeper!! Best ribs we have ever had and so easy too!!

Erica Ruiz said...

My family lovez this recipe!!! Best one so far! yet very very easy! Takes 5 minutes to prepare it , leave for the day and come home to fall off the bone ribs(literally) Thanks so much for sharing!

Erica Ruiz said...

My family lovez this recipe!!! Best one so far! yet very very easy! Takes 5 minutes to prepare it , leave for the day and come home to fall off the bone ribs(literally) Thanks so much for sharing!

Chelsea Ashby said...

I am currently cooking this recipe for the second time- it is delicious! The only thing I do different is that I baste the ribs about every hour with the sauce in the bottom of the crockpot- I think it really helps keep all the meat tender and flavorful!

Kristin Koehler said...

I did try these this morning. I have been working night shift so I threw them in the crockpot when I got home and they cooked as I slept. In my sleepy haze I omitted the water.

What I did:

I rinsed the raw pork ribs and then I rubbed BBQ sauce (Bullseye brand), and salt and peppered to taste. Then I stood them around the side of my crock pot. I poured 1/4 C. actual liquor-store sherry over the top of the ribs and let it run to the bottom of the pot. Then I did the same with the BBQ sauce called for. I cooked for almost exactly 8 hours, took the ribs out of the crockpot, basted on more BBQ Sauce and placed under the broiler for 5-6 minutes. It gave them that beautiful glazed, fresh look and then we ate up.

Things I think I'll do different next time: Instead of sherry I think I'll use coke or beer. For no reason other than I hate the vinegar-tasting base in cooking sherry and don't want to have to go to the liquor store. I think that I'll marinate the ribs overnight as to me they were a tad bland. My hubby agreed. They were good and I will definitely make again...but will marinate.

Other than that...this recipe is awesome. Thanks for giving me the start of something great. I'll make a few changes to suit our personal taste...but this makes for great ribs.

If you've never done it...I HIGHLY recommend putting them under the broiler after basting more sauce on. It truly gives them that same finish that Texas Roadhouse ribs have. The crockpot just doesn't (because they're standing). I've come to love my broiler lately after learning to properly cook steaks using my broiler, etc.

Thanks again!

Carolina Artiach said...

Instead of cherry I used Carlo Rossi Burgundy and I have made these a couple times now. They are pure perfection. Usually my family loves ribs in the barbecue or the oven or even on the stove but from now on we only eat it in the crockpot!

Londi said...

Tryint this tonight! Super excited!

Janet Harbor said...

Yummy this looks and sounds so delicious I'm going to try this tomorrow for dinner :-)

Jennifer Frangiamore said...
This comment has been removed by the author.
Jennifer Frangiamore said...

This is not a good idea. It is like leaving raw meat on the counter for hours. It can easily grow bacteria. This is why they don't make slow cookers with delayed start options.

Kristin Koehler said...

Um...they do make slow cookers with delayed start options? I own one and it's still in the top 5 slow cookers being sold on Amazon.

bookgraphics said...

I make a very similar recipe except I marinate the ribs overnight in a ziploc bag - marinade: 1 1/2 cups apple cider, 2 tablespoons soy sauce, 2 tablespoons Worcestershire Sauce, 1/4-1/2 teaspoon cayenne pepper. Pour the marinade from the bag into the crockpot, coat the ribs in BBQ sauce and stand them up in the crockpot and cook on LOW setting for 8 hours.

Kristi Lewellen said...

Can i use Boneless Country Style pork Ribs with this recipe?..If not can u give me a crockpot recipe for Country Style Ribs?

TC said...

I made these a few months ago and they were soooooooo amazing I have requested them today for my birthday!

Elizabeth Butler said...

We make our crock pot ribs like this all the time...we marinate our ribs overnight in coke or beer & a seasoning blend I created just for ribs, otherwise the recipe is the same we just use the liquid they were marinated in instead of water/sherry. We will never cook ribs another way. They are just so good & do simple this way. I'm gonna try it with sherry next time.

Elizabeth Butler said...

We make our crock pot ribs like this all the time...we marinate our ribs overnight in coke or beer & a seasoning blend I created just for ribs, otherwise the recipe is the same we just use the liquid they were marinated in instead of water/sherry. We will never cook ribs another way. They are just so good & do simple this way. I'm gonna try it with sherry next time.

Mrs.Craig said...

I have one that when its finished cooking it goes into keeping it warm mode

Tamara Reid-Alvarez said...

My ribs wouldn't stand up in the crock pot. Is that going to be a problem?

Tamara Reid-Alvarez said...

My ribs wouldn't stand up in the crock pot. Is that going to be a problem?

Jody Hancock said...

is the picture you have with this recipe an actual picture of the ribs that you made? I don't know how you could get the caramelized sauce in a crockpot. Just wondering. Thanks

Heather Spradling said...

what kind of cooking sherry did you use?