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 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 2 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon liquid smoke
- 2 tablespoons light brown sugar
- 2 tablespoons neutral oil (grapeseed, corn, or vegetable)
- 2 pounds 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 tablespoons molasses, 2 tablespoons Worcestershire sauce, 1 cup ketchup, 2 cloves garlic, 2 teaspoons paprika, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¾ teaspoon liquid smoke, 2 tablespoons 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 tablespoons neutral oil (grapeseed, corn, or vegetable), 2 pounds 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