88% would make again
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"My husband, Randy, and I love barbecue ribs, but with our conflicting schedules, we rarely have time to fire up the grill," says Kandy Bingham, Green River, Wyoming. "So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour."
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Nutrition Facts: 1 serving (6 ounces) equals 376 calories, 13 g fat (5 g saturated fat), 81 mg cholesterol, 944 mg sodium, 34 g carbohydrate, trace fiber, 25 g protein.
Sweet and Savory Ribs published in Quick Cooking May/June 2003, p52
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Reviewed on Oct. 19, 2009 by annie4321
Excellent slow-cooker recipe. I placed the meat, then the onion. Cooked on low heat for 1 hour, then poured off fat. Put the sauce over meat, a little more salt and pepper. Reset my slow-cooker on high for 4 hours. Had to thicken the sauce with a flour\water mix 45 minutes before it was done(be sure the sauce is boiling before thikening it). All my family really liked it. (my husband and I, and our 4 children aged 15, 13,10 and 6) That's saying a lot!Next time, I will cook the meat longer by itself, and pour off fat. Mix the sauce in a saucepan, thicken it and then put on the meat and cook for the last hour.
Excellent slow-cooker recipe. I placed the meat, then the onion. Cooked on low heat for 1 hour, then poured off fat. Put the sauce over meat, a little more salt and pepper. Reset my slow-cooker on high for 4 hours. Had to thicken the sauce with a flour\water mix 45 minutes before it was done(be sure the sauce is boiling before thikening it). All my family really liked it. (my husband and I, and our 4 children aged 15, 13,10 and 6) That's saying a lot!
Next time, I will cook the meat longer by itself, and pour off fat. Mix the sauce in a saucepan, thicken it and then put on the meat and cook for the last hour.
Reviewed on Oct. 06, 2009 by Sprowl
This is a wonderful recipe, BUT put ribs in crockpot first, sliced onions on top--start cooking and 3/4 way thru carefully poor off grease. Now add rest of ingredients. Don't worry, the ribs cook fine alone (remember, they make their own grease to cook in), but the final sauce will be much better tasting.
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