Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Do I still need to boil my pork back ribs if I'm slow cooking in the slow cooker on low.?


How about giving me more then a NO, any recipes.

4 Answers

  • 1 decade ago
    Favorite Answer

    NO! Never boil ribs! egads, that saps all the flavor out of them.

    Coca-Cola Crockpot Pork Ribs

    2 lbs country style(semi-boneless) pork ribs

    2 cans Coca-Cola

    1 cup tomato catsup

    1/2 cup Worchestershire sauce

    1/2 cup karo syrup

    1/2 cup any prepared BBQ sauce

    1/8 cup yellow mustard

    1 tablespoon salt

    1 tablespoon black pepper

    4 teaspoons sugar

    Chopped onion, peppers, garlic or other spices to your taste (optional)

    Place all ingredients in list in slow cooker and cook for about 6 hours, until meat is tender. Add water to liquid as needed to cover meat. If you like to flavor your ribs or roast with onions, garlic, or other spices, add those to the cooked meat mixture about an hour before serving time.


    BBQ Ribs, Melt in Your Mouth (Slow Cooker)

    2 sides pork spareribs (about 6 pounds), separated

    1 (28-ounce) can chunky tomato sauce

    1/3 cup brown sugar

    2 tablespoons red wine vinegar

    1 tablespoon Worcestershire sauce

    1 tablespoon reduced-sodium soy sauce

    1 tablespoon chili powder

    2 teaspoons ground cumin

    1 teaspoon paprika

    1 teaspoon garlic powder

    1/2 teaspoon salt

    1/4 teaspoon cayenne pepper

    Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.

    Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

    --Robin Miller, Food Network



    2-4 lbs. boneless beef or pork ribs

    1/4 c. salt

    1/4 c. sugar

    2 Tbsp. paprika

    3 (18 oz.) bottles K. C. Masterpiece Barbeque Sauce


    Preheat oven to 250ºF.

    Mix salt, sugar, and paprika. Roll each portion of meat in sugar-salt-paprika mixture. Place meat in large baking dish in about one inch of water. Cover with foil.

    Bake at 250ºF for one hour - remove from oven - turn meat. Bake at 250ºF for another hour - remove from oven. Drain liquid, add barbeque sauce as desired - increase heat to 400ºF degrees. Bake 30 minutes, uncovered. Remove from oven and serve


    Sweet-Hot Baby Back Ribs & Sauce

    2 tablespoons ground ginger

    1 teaspoon salt

    1 teaspoon black pepper

    1/2 teaspoon dried crushed red pepper

    3 slabs baby back pork ribs (about 5 1/2 lb.)

    2 limes, halved

    Sweet-Hot 'Cue Sauce (recipe below)

    1. Combine first 4 ingredients in a small bowl.

    2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

    3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

    4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over un-lit side, stacking 1 on top of the other.

    5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

    6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce. Makes 6 servings

    Sweet-Hot 'Cue Sauce

    2 (10-oz.) bottles sweet chili sauce

    2 cups ketchup

    1/3 cup firmly packed dark brown sugar

    1 teaspoon ground ginger

    1 teaspoon pepper

    1/2 teaspoon dried crushed red pepper flakes

    Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.

    Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce. Makes 4 cups

    --Southern Living, AUGUST 2007

  • Anonymous
    1 decade ago sure to add barbecue sauce while they are still raw. The slow cooker will push the sauce into the meat as they cook. Cook for a little longer than usual and they will fall off the bone.


  • 1 decade ago


  • rml313
    Lv 6
    1 decade ago


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