Slow Cooker Short Ribs
The best part about these slow cooker short ribs is that they are so easy to make! Simply toss the browned ribs and sauce in the slow cooker and get ready to enjoy delicious, fall-apart ribs in a few hours!
Servings: 12 servings
Ingredients
- ¾ cup apple cider vinegar
- ¼ cup distilled white vinegar
- 2 tbsp molasses
- 2 tbsp Worcestershire sauce
- 1 cup ketchup
- 2 cloves garlic minced
- 2 tsp paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¾ tsp liquid smoke
- 2 tbsp light brown sugar
- 2 tbsp neutral oil (grapeseed, corn, or vegetable)
- 2 lb ribs (spare, baby back, or country-style)
Instructions
- In a large bowl, combine the apple cider vinegar, white vinegar, molasses, Worcestershire sauce, ketchup, garlic, paprika, salt, black pepper, liquid smoke, and brown sugar. Whisk to combine and dissolve the sugar. Set aside.¾ cup apple cider vinegar, ¼ cup distilled white vinegar, 2 tbsp molasses, 2 tbsp Worcestershire sauce, 1 cup ketchup, 2 cloves garlic, 2 tsp paprika, 1 tsp kosher salt, ½ tsp freshly ground black pepper, ¾ tsp liquid smoke, 2 tbsp light brown sugar
- If using a rack of ribs, cut into portions that contain 1-2 bones.
- Heat oil in a skillet over medium-high heat. Sear the ribs on each side until well browned, 4-6 minutes per side. Be sure to not crowd the skillet or the ribs will steam and not brown.2 tbsp neutral oil (grapeseed, corn, or vegetable), 2 lb ribs (spare, baby back, or country-style)
- Once browned, place the ribs in a 4-6 quart slow cooker.
- Pour the prepared sauce over the ribs, making sure all are coated.
- Cover with lid and cook on low 6-8 hours. The ribs will be fall-apart tender. If a thickened sauce is desired, pour into a small kettle and simmer for 10-15 minutes to condense and thicken.
- Serve immediately and enjoy.
Video
Nutrition
Serving: 1serving | Calories: 253kcal