LIVE
Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These ribs marinate all night and then slow-cook all day to get their incredible flavor.Slow-Cooker Size: 6-quart

Recipe by Oxmoor House February 2006

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 10 mins
Yield:
Makes 2 to 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ribs in a large shallow dish or zip-top freezer bag.

    Advertisement
  • Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.

  • Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.

  • Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.

  • Stand Your Ribs: Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they'll have crispy brown edges like ribs that have smoked for hours.

Source

Southern Living Slow-Cooker Cookbook

Advertisement