These ribs have been in my recipe box for some time now. They’re one of my favorite busy-night meals, too. My aunt, Monica, made these ribs for one Sunday get-together and I’ve loved them ever since. She even makes her own barbeque sauce, but I haven’t perfected that…yet!
You’ll need ribs, your seasoning of choice, vegetable oil, and a little water. I recommend using baby back or short ribs. Spare ribs are good for barbequeing, but they’re really too fatty for the crock pot. The seasoning I used is just a Rib & Brisket Rub from a local packing house.
Unwrap the ribs and place on a large pan to catch the mess.
Pour on a little vegetable oil.
Shake on some seasoning.
And rub it all in.
Flip it over.
Cut into sections of two to three ribs.
I ended up with six sections. Which is enough for our family, but if you have big eaters, you may want to use two slabs of ribs.
Throw them in the pot and add about a half inch of water in to help them get started.
Find yourself a pretty little helper to push the buttons.
Cook the ribs on high for six hours or on low for eight. Ten hours is just too long and the meat will completely fall off of the bone.
This is after three hours of cooking.
And this is after six hours.
Serve them up with your favorite sides and enjoy!
This is a great quick, easy meal for a busy night! Try it soon!