These slow cooker ribs are fall of the bone tender and so delicious. No one would ever guess that they took you 5 minutes to prep!
I start to get so excited around this time of year – school is almost out, the weather is stunning, and everyone is putting final touches on their summer plans! Of course, with summer, comes BBQing and all of the delicious food. If you’re short on time or don’t own a barbecue (or simply want to keep things as easy as possible), these slow cooker ribs won’t disappoint! The slow cooker transforms tough ribs into melt-in-your-mouth dinner with minimal effort.
I’ve included the recipe for my BBQ sauce below, but feel free to swap homemade BBQ sauce out for a Paleo-friendly brand. A couple of my favorites are Noble Made and Primal Kitchen.
INGREDIENTS
3 to 4 lbs. baby back ribs
For the BBQ sauce:
8 ounces tomato paste, preferably in a jar
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne
1/2 teaspoon crushed red pepper
2 teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon onion powder
3 cloves garlic, crushed
2 tablespoons coconut aminos
INSTRUCTIONS
1) If making the homemade BBQ sauce, combine all ingredients together and mix well.
2) Cut the ribs into 3 or 4 segments.
2) Place them in the bottom of the slow cooker.
3) Pour the BBQ sauce over the ribs.
4) Cook on low for 6 hours.
Chef’s Tip: You can enjoy the ribs as is, but they are significantly improved by placing them in an oven safe dish and brushing them with an additional ¼ to 1/2 cup of barbeque sauce. Broil for 3 to 5 minutes or until BBQ sauce caramelizes.
Interested in other slow cooker dinners?
Chocolate Rubbed Pot Roast
Slow Cooker Chicken Verde
Slow Cooker Bone Broth
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Mexican Inspired Chicken Soup
This Mexican take on chicken soup is so delicious that it becomes difficult to enjoy chicken soup any other way!
Prep Time20 minutes
Equipment
Ingredients
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh black pepper
- 2 lbs. skinless boneless, chicken thighs, cut into 1.5 inch chunks
- 1 onion thickly sliced
- 4 cloves garlic minced
- 2 medium zucchinis chopped
- 2 carrots chopped
- 1 bell pepper chopped
- 2 medium carrots chopped
- 1 tablespoon tomato paste
- 5 cups chicken broth preferably homemade
- 2 cups salsa preferably a simple tomato salsa
Optional Garnishes
- cilantro
- jalapeno
- green onion
- lime
- avocado
Instructions
-
Combine the coriander, cumin, chili powder, salt and pepper. Toss the chicken with the spices. When the chicken is well coated, move it to the slow cooker.
-
Add the onion, garlic, zucchinis, bell pepper, carrots, tomato paste, chicken broth and salsa.
-
Cook on low for 4 to 6 hours, or until chicken is cooked through.
-
Adjust salt and pepper to taste.
-
Top with garnishes of your choice and serve!
Notes:
Links to my favorites: tomato paste, tomato salsa
