How Do You Cook Baby Back Ribs In A Crock Pot Crockpot-to-Grill Ribs Are Succulent and Easy

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Prep:
15 mins

Cook:
8 hrs

Total:
8 hrs 15 mins

Servings:
6
to 8 servings

Nutrition Facts (per serving)
566 Calories
31g Fat
26g Carbs
45g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 566
% Daily Value*
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 163mg 54%
Sodium 441mg 19%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 45g
Vitamin C 14mg 70%
Calcium 44mg 3%
Iron 2mg 11%
Potassium 878mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cook these succulent ribs all day in your crock pot and then when you get home from work, grill them until browned and crispy. You get the benefit of slow cooking plus the crispy-crunchy touch of the grill—without a lot of active attention on your part. What an easy and delicious meal.

Country-style pork ribs have more meat than regular spareribs and are usually sold without the bone. They are very tender when cooked for a long time, and as a result, the meat practically falls apart. They are delicious in this easy recipe with your own homemade barbecue sauce or a high-quality, store-bought favorite if you prefer.

Serve this hearty recipe with some grilled corn on the cob, along with coleslaw and baked beans.

Ingredients

  • 3 pounds country-style pork ribs

  • 1 medium onion, chopped

  • 4 cloves garlic, sliced

  • 1 cup apple juice

  • 1 cup water

  • 2/3 cup barbecue sauce

  • 1/4 cup apple jelly

  • 2 tablespoons honey

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 teaspoon dried oregano

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot-to-grill ribs recipe gathered

    The Spruce Eats / Maxwell Cozzi


  2. In a 4-quart crock pot, place the country-style pork ribs, the onion, and the garlic.

    Country-style pork ribs in crock pot

    The Spruce Eats / Maxwell Cozzi


  3. Bring the apple juice and the water to a boil in a saucepan or microwave oven.

    Apple juice and water in a measuring cup

    The Spruce Eats / Maxwell Cozzi


  4. Pour over the ribs.

    pour vinegar mixture over the ribs

    The Spruce Eats / Maxwell Cozzi


  5. Cover the crock pot and cook on low for 7 to 8 hours or until the meat is very tender.

    Ribs cooking in a crock pot

    The Spruce Eats / Maxwell Cozzi


  6. Prepare and heat the charcoal or gas grill for medium heat. Combine the barbecue sauce, apple jelly, honey, salt, pepper, and oregano in a small saucepan and heat until the jelly melts, stirring frequently.

    Combine the barbecue sauce, apple jelly, honey, salt, pepper, and oregano

    The Spruce Eats / Maxwell Cozzi


  7. Place ribs on the heated grill 6 inches from heat and brush with the sauce mixture.

    Ribs on the grill, brushed with sauce

    The Spruce Eats / Maxwell Cozzi


  8. Grill the meat for 20 minutes until ribs are browned, turning often and brushing frequently with sauce as they grill.

    Crockpot-to-grill ribs cooking on a grill

    The Spruce Eats / Maxwell Cozzi


Tip

  • Discard remaining sauce mixture after using it for the grill. It cannot be reused. If you like, you can make extra (double the recipe) and set some aside to use it for serving. Store any unused sauce in the refrigerator in a well-sealed container for up to a week.

How to Store and Freeze Crock Pot Ribs

  • Leftover ribs will keep in the refrigerator for three to four days, as long as they are wrapped well in foil or in an airtight container. Keep them wrapped and reheat them in a moderate oven (350 F) until hot, or pull the meat off the bone and toss them into a soup or with rice.
  • You can also freeze these ribs, as long as they are stored in the freezer in foil and placed in a zip-close plastic bag or an airtight container.

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