Crock Pot Sweet And Tangy Ribs Recipes

SLOW-COOKER SWEET AND TANGY SHORT RIBS

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
• In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.

SLOW-COOKER SWEET-AND-SOUR COUNTRY RIBS

Steps:

• In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).
• Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

SPICY-SWEET RIBS AND BEANS CROCK POT

Steps:

• Place beans in a 5-quart electric slow cooker; set aside.
• Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
• Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
• Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
• Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
• Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
• Pour over ribs; stir gently.
• Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
• Remove ribs.
• Drain bean mixture, reserving sauce.
• Skim fat from sauce.
• Arrange ribs over bean mixture; serve with sauce.
• Serve on a bed of rice.

CROCK POT SWEET AND SAVORY RIBS

Steps:

• Put the ribs in your slow cooker.
• In a bowl, mix together the scallions, soy sauce, splenda, molasses, vinegar, sesame oil, lemon juice, hot sauce, garlic, ginger, chili powder, red pepper flakes, and Hoisin Sauce.
• Pour the sauce over the ribs.
• Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

TENDER 'N' TANGY RIBS

Steps:

• Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

SWEET AND TANGY SLOW COOKER BAR-B-Q PORK

Steps:

• In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
• Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
• Cover, and cook 8 hours on Low.

BBQ CROCK POT RIBS

Steps:

• Gather your ingredients.
• Trim the rack of ribs. Remove the membrane from the back of the ribs using a butter knife to wedge between the membrane and bone. If you don't remove this, the ribs will not be able to fall off the bone. Combine the rub ingredients and coat both sides of the ribs with the rub.
• Add the ribs to a 4 quart or larger crock pot insert. Place the ribs around the edge of the slow cooker, leaving an opening in the center. Pour the apple cider and liquid smoke into the opening. Place the insert in the crockpot and cook, covered on high for 4 hours or on low for 8 hours.
• Carefully remove the ribs from the crockpot when they have reached the internal temperature of 165F. Place the ribs on a parchment lined baking sheet. Set your oven to broil and place the rack in the upper (but not too high!) part of the oven.
• Brush the top of the ribs with the barbecue sauce. Place the ribs under your broiler for about 5 minutes or until the sauce has caramelized.
• Allow the ribs to rest for 5 minutes and then cut and serve. Serve with more barbecue sauce if desired.