Crockpot Ribs: Easy Slow Cooker Rib Recipe | The Bewitchin' Kitchen (2024)

FAQs

Should ribs be submerged in slow cooker? ›

Cooking in the Slow Cooker

The ribs don't need to swim in liquid, but they should be moistened well — a cup or two of liquid is sufficient, depending on the size of your cooker and the number of ribs.

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices.

Can You Slow Cook Ribs Too Long? Yes, just like oven baked ribs, if you leave them in the crockpot for too long they can become dry and tough. This will likely not happen, but it is possible. So just use the timer on your crockpot if it has one or set your own.

The Instant Pot ribs were noticeably tougher, though that quicker method is absolutely sufficient when you don't have four hours or so to put into making ribs. These are all useful methods with their own pros and cons but for this test, slow cooker takes it!

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

To ensure the dinner cooks correctly and doesn't get soggy, decrease the amount of liquids you add. Usually only ½ to 1 cup of liquid does the trick. And, for extra flavorful results, try using liquid like broth, wine, or juice, instead of just plain water.

There are a few options for adding liquid to a slow cooker when cooking pork: Broth: You can use chicken, beef, or vegetable broth as the liquid in your slow cooker. The broth will add flavor to the pork and help to keep it moist.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast. Luckily, there are a few things you can do to fix dry and chewy ribs.

How do you keep ribs moist and tender? ›

This recipe skips the braising step, so you have to keep them moist another way. Steam and basting are the magical solutions to this conundrum. Using a small saucepan heat apple cider and butter and then place it in the grill with the ribs. The steam from the liquid will keep the ribs from drying out.

You would think that longer cooking times would simply mean more tender, succulent beef. Sadly, this is simply not the case. Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform.

Move over oven… The best part about Slow Cooker Barbecue Ribs is that they fit for any time…any season. Slow co*king ribs breaks down the connective tissue in the meat making them fall-apart, tender.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in.

When cooking in a slow cooker, the meat does not need to be submerged completely in liquid or sauce. Add your juicy pork cut of choice, herbs, spices, and any sauces or stocks and cook away! How long do you slow cook a pork roast? Low and slow is always the go for a tender pork roast.

The pork will produce a lot of liquid as it cooks. Just cook it on low. Our tendency is to drown meats in a slow cooker and that's not necessary. Usually, 1/2 cup is plenty … or none.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.