Slow-Cooker Recipe: Spicy Country Ribs

Very easy and very good. Thought the broiler dried them out.

I really loved it. I doubled the sauce because I had a lot of ribs in the cooker. My husband asked if I had put any vinegar in the sauce and he said that he did not like it. We had a lot left over and he has not wanted any of it.

We thought this was great. The sauce was perfect. I served this with biscuits, coleslaw and baked beans. I also did not broil the ribs. And putting the juices in the freezer for 10 minutes was a new trick for me. Just goes to show you there is always something new to learn.

We loved these ribs. I used regular Chile powder as my kids don't eat spice. I didn't broil them either since they just fell apart. I also didn't bother with the sauce, other than to just drizzle drippings over meat when I served. My whole family loved these! We will definitely make this recipe again, especially since it took very little time to dump everything in and get this started this morning.

Delicious. I used a bit more of the ketchup and added more chile powder than the recipe called for and because my hubby and I are garlic freaks we also had to add minced garlic. I used country ribs which is what the recipe calls so there is no need for anything to fall off the bone. I can't stand ribs on the bone for some reason but country ribs and this sauce is perfection.

Did not like the ribs sauce was bland also not enough sauce

These ribs were awesome! This is now my go to recipe for ribs! Instead of the broiler I threw them on the grill for a few mins. on each side. The sauce is excellent!!

Too vinegary. The meat tasted sour and fermented, all I could taste was the vinegar. Maybe use half the amount of vinegar next time. The meat was very tender though, falling off the bone, not dry at all, so that's a plus. I didn't reduce the sauce because cooking it down made my whole house smell like vinegar.

EXCELLENT! I don't even like ribs that much. I didn't need to broil them off, they fell right off the bone. Used regular chili powder, couldn't find the chipotle kind. Husband rated a 10! Easy and yummy!! Is definately going into the winter rotation!

I loved these ribs and I'm not a rib fan. I followed the recipe exactly as written except I skipped the browning under the broiler step. The meat was fall-off-the-bone tender and the sauce was tasty and plentiful with just a little bit of pleasant heat. I served the ribs with creamy cilantro coleslaw, biscuits, and an IPA.

Very easy and tasty. The meat fell off of the bones. I used aminced chipolte pepper (canned variety) instead of the powder. Also added the garlic powder. I skipped the broiler part. Definately will make this again.

Very easy and very good! This was a big hit at our BBQ. The only adjustment I made was to add garlic powder.

My family and I really like this recipe! I use frozen seasoning blend instead of a chopped onion and cayenne pepper instead of chipotle chile. Also, I double the sauce ingredients because the sauce is what really makes these ribs so good! You can make as much as your slow-cooker will hold, making this perfect for large parties. I make it much easier on myself (although less healthy!) by not totally separating the fat after cooking. But, I trim the ribs very well before cooking and do a pretty good job of skimming the fat off of the top of the sauce, so I have never noticed it being too fatty. You need to watch the sodium in this recipe, though! 2169mg per serving, according to the nutritional facts! Throw in some garlic instead of the extra salt, both the ketchup and worcestershire sauce have enough salt. Overall, a delicious meal. I serve with potato salad and corn on the cob.

I really liked the taste but next time I am not going to cook the ribs as long - at 6 hours in my crockpot they were a little too dry. Other than that, good solid recipe to make again! I served with redskin potato salad, easy coleslaw and cornbread for a quick weeknight dinner.