Trim excess fat from ribs. Combine dry ingredients and rub
epper. Place ribs in slow cooker. Pour sauce over ribs, and turn
alf, leaving 6 to 8 ribs per section. In a large
Sprinkle the ribs with salt, pepper, garlic
In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
t slow cooker with cooking spray.
Remove inner skin from ribs.
Spray sides of 5 quart slow cooker with vegetable cooking spray.
Cut ribs in serving size pieces; sprinkle with black pepper and place in slow cooker.
Combine chili sauce, apple cider vinegar, brown sugar, and water; pour mixture over ribs.
Cover and cook for 6 to 7 hours on low.
After 3 hours move ribs around in slow cooker to spread sauce over ribs.
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
ides of your ribs .
Arrange ribs in the slow cooker by standing them
Spray inside of your 6 quart slow cooker with vegetable spray.
Remove the inner skin from ribs.
In a small mixing bowl, mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs.
Cut ribs into 4 inch pieces.
Place ribs on bottom of slow cooker with onions on top.
Pour cola over ribs.
Cook on low heat setting 8 to 9 hours or until tender.
Remove ribs and discard liquid.
Place ribs on heated grill.
Brush with barbecued sauce.
Cover and grill 4 to 6 inches from medium heat 15 minutes.
Season ribs with salt and pepper. Heat
Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
Transfer ribs to a serving dish. Brush remaining sauce on top.
Trim excess fat off ribs.
In a heavy skillet
Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.
minutes.
Pat the ribs dry with paper towels and
Season ribs with salt and pepper. Place in bottom of 5-quart slow cooker.
Combine remaining ingredients in food processor and process until smooth. Cover ribs with sauce. Cook on low 8 to 10 hours, or on high 4 to 5 hours. Serve warm.
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
ver medium-high heat. Sprinkle ribs with 3/4 t. salt
he metal rack in your cooker and add 1/2 cup