"Secret's in the Sauce" BBQ Ribs Recipe
- 4-1/2 pounds pork baby back ribs
- 1-1/2 teaspoons pepper
- 2-1/2 cups barbecue sauce
- 3/4 cup cherry preserves
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1. Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings.
1 each: 921 calories, 58g fat (21g saturated fat), 220mg cholesterol, 1402mg sodium, 50g carbohydrate (45g sugars, 2g fiber), 48g protein.
Reviews for "Secret's in the Sauce" BBQ Ribs
"Very good. Pretty much falls off of the bone."
"I have one other rib recipe that uses whiskey which is almost on par with this one...almost. I don't tweak this at all but I really don't like fatty ribs...kind of ruins the experience so, in order to thoroughly enjoy this recipe, I take about half an hour and pull all the fat I can, as well as silver skin off the meat and bones...then proceed. Stunning!"
"This sauce is yummy!"
"This dish is absolutely delicious! Super simple to prepare, and a huge hit with my family and at events. Every time I make it people ask for the recipe!"
"My favorite BBQ sauce. I am not into overly spicy or smoke flavor sauces. My son said best sauce I have made."
"So good! Used a combo of two BBQ sauces which balanced out the sweetness."
"I made this recipe exactly as is. Cooked the ribs for 7 hours in the slow cooker and the meat fell off the bone. However, we found the sauce extremely sweet. Will not make again."
"The meat comes apart and the flavor is very tasty. It is an easy recipe for a busy family."
"We loved it, easy fell off the bones. I did not have cherry presserves so used strawberry, still good with my choice of bar-b-que sauce."
"a different flavor for the ribs."
"easy and average..won't use this recipe again."
"These were easy to make and the addition of the cherry preserves gives them a spicy/sweet flavor. I cooked mine on low for 10 hours since I started them early in the morning for supper and they turned out great! Fell off the bone, just as promised! :)"
"Made this recipe for guests coming over for dinner one night. They fell in love with it. They wantr to come again for these ribs. Everyone who tries these ribs says they are the best. I so agree."
"These were a winner in my house. Even my super picky kids ate them without complaining!"
"This recipe was so intriguing, I had to try it though slow cooking isn't my favorite way to prepare ribs. In our area cherry preserves are difficult to find and quite expensive, so I prefer to stick with the sauces we know and love. I just didn't think the additional expense was worth the resulting taste."
"Followed recipe using boneless country-style ribs. Used "Baby Ray's" Original Sauce and the cherry preserves. The sauce was tangy with a little sweetness. Served over rice. I would make again."
"This recipe is wondeful.I didn't have any cherry preserves so I used Grape instead.They were delicious served with rice and fresh sourdough bread. Yes will make them again and again.."
"I cooked the ribs without sauce in the slow cooker for 2 hours, drained off all the liquid, and then spooned sauce over each rib portion, put them back in the slow cooker for about 2 more hours. When we were ready to eat I put the ribs in the oven at 450 with the sauce from the cooker for about 20 minutes to heat through. The sauce was not runny when cooked this way. Delicious!!!!"
"First time I made ribs....this recipe was delicious!"
"This is the second time I made this, only after 6 hours I finished them off on the grill. I slathered sweet baby rays sauce on for the finishing touch."
"My whole family loved these. so tender!"
"Delicious! Sauce was a little runny, but everyone still loved it!"
"slow cooker caught my eye as I have more energy in the mornings, I look for these types of recipes. The flavor was wonderful and meat fell from the bones. Will for sure keep this recipe as a favorite."
"Awesome recipe! Loved the sauce. I used the country style ribs, Sweet Baby Ray's BBQ sauce, and peach preserves. Falling off the bone after 6 hours. Would not change a thing. Finger lickin' good!"
"There's no way it can be 921 calories a serving."
"Used Peach preserves--yum. Have also used the same sauce on chicken wings--also a hit!"
"These were awesome. Cooked for 8 hours and they were perfect. Even my picky husband loved them. The sauce is great served over mashed potatoes."
"This is the easiest ribs recipe. I am a beginner cook and you really can't mess this up. The meat falls off the bone. My husband and I actually ate these with just a fork!The portions are kind of high so I just cut everything in half.Next time I'm going to add some crushed red pepper to spice it up a bit more.LOVE LOVE LOVE IT!"
"I love this sauce!!! My family asks me to make it all the time now. I cooked my ribs in pinapple juice, onion and garlic for the first 5 hrs. then dumped that out and cooked them with the sauce the last half hour. They are sooo tender and delicious. The sauce is not runny this way."
"Following some of the previous recommendations we used Sweet Baby Ray's barbecue sauce, peach preserves, and skimmed the fat off after a few hours. The result was a great sauce and very tender ribs. Will definitely make again!"
"These were to die for - I replaced the sauce 1/2 hour early like honeydoodle2 suggested and that worked great! Thanks for sharing. :-)"
"Sauce was very thin as some posters mentioned but the ribs were super tender and took on the flavor of the sauce, so it really didn't matter."
"Excellent. Better than Lloyd's ribs. My husband loved them. Said I could "keep my knives" as they do on Top Chef!!!"
"This recipe sure made fall off the bone ribs easy. The bbq sauce was a bit on the liquidly side like others have said. I solved this by removing the ribs when cooking time was up and pouring the bbq sauce in a sauce pan to reduce it a little. It only took about 10 minutes on med-hi. I also decided to use peach preserves instead of the cherry....I'm sure any flavor would be just as good."
"My husband was really excited about trying this, and I was pleasantly surprised. Our very good friends own a bbq rest., so we eat bbq ALOT, which kinda makes us critical of other bbq. This was better than I was expecting. I don't like the texture of meats if they cook too long in the crock pot, so I only cooked them about 6 hours or so, but it was delicious! Also tried what another reviewer said about replacing the cherry preserves with peach, and loved that even more!"
"I also made this when I first saw the recipe in the magazine last year. Never having ventrured into making BBQ ribs b/4 couldn't believe how easy and absolutely delicious these were. My son, who is quite an excellent cook, gave it rave reviews and asked for the recipe - That speaks volumes in our family. My trick to the runny sauce is to make double the sauce, add half to begin with and then the last 1-2 hours b/4 serving drain the original sauce and add the fresh reserved sauce. This really freshens it up and gives you a better sauce to serve. (I just take the ribs & place in a bowl and pour the original sauce down the toilet!!??- Hope this helps!!"
"My family loved this recipe. I also made it when it came out last year. It is in my saved recipes and I have shared this recipe with all my friends. We have crock pot fridays at work and I know what I will be making when my turn comes up."
"I made this recipe last year when it came out in the TOH magazine. My family LOVED it!! In fact my step-son took the recipe to his mom and now she makes these delicious ribs too! They are SO easy!...Now I just need to find a bigger crockpot, because my 6qt doesn't make enough when everybody's here :-)"
"I've made this recipe twice, and it's wonderful. I thicken the sauce with a bit of cornstarch, because it is a bit runny. My family loves it, and I have shared it with my coworkers who agree. Yum!!"
"bwooley-stop and figure up the calories--it IS 921 calories for ONE serving."
"I have also tried this with apricot preserves and it was even more delicious. The meat falls off the bone."
"I was somewhat disappointed with this recipe. I went to the store and bought the most expensive bbq sauce thinking it would prevent the sauce from getting runny, like other people said it did, but it still ended up being very watery. The sauce definitely wasn't as thick as it looks in the picture. The ribs were definitely nice and tender but next time I would probably only cook them for 7 hours because 8 was almost too long. The flavor of the ribs was defintely lacking, we had to dip them in regular bbq sauce. Anyways, I liked the idea of cooking them in a slow cooker but next time I will definitely alter the ingredients and preparation."
"Can't rave about this enough. Simple and easy to prep. Really delicious. Have served this numerous times to guests who have all given it rave reviews."
"The "secret" which was the cherries didn't add anything extra to the sauce. I could have just used regular bbq sauce and it would have turned out the same. If you want the meat to fall off the bone and be juicy..its no secret. I just cooked it at 325 in the oven for a few hours. I felt let down with this recipe. I don't know how it got a blue ribbon."
"This was excellent! I followed the recipe exactly and I didn't have any trouble with the sauce being runny. Maybe the brand of BBQ sauce could contribute to the runny sauce?The BBQ sauce I used was Sweet Baby Ray's Barbecue Sauce."
"Yum! I agree that the sauce is on the thin side and may try the suggestion to cook for awhile, then drain fat before putting sauce on. I substituted chery pie filling for cherry preserves and ran all the sauce through the food processor so the cherries weren't whole."
"Since i read in the reviews that the sauce became too thin, instead of altering the recipe i cooked it as suggested but made more sauce to serve on the side. That was a great solution to the sauce problem."
"Cherry flavor really comes through to the meat. I had to spoon off some grease, no big deal though. Even better cold the next day."
"This was excellent and so easy. As noted in previous reviews, the sauce is on the thin side, but my husband and I still enjoyed it immensely, spooning it over the meat."
"I made these ribs and they went over so much I have given the receipe to four other friends that had tasted them Yes, I plan to contine to use this receipe over and over."
"Great flavor, but my sauce turned out runny as well. Next time, I'll brown the ribs in the oven for a bit to get the fat out and see if that helps."
"Awesome, quick, easy , great flavor!"
"I have very picky eaters that never eat cooked fruit but when I made this dish it went over so well I well have to remake it again and again ..etc etc"
"Turned out great for me. I didn't have cherry preserves so substituted red currant jelly instead. Super easy and tasty for a busy weeknight dinner or weekend when you want to take it easy."
"I followed the recipe exactly, and they turned out great. I see some others had some trouble with the sauce turning out runny, but I didn't have that problem. Very tasty, will make again."
"These were yummy! Definately will make again!"
"I made this recipe in the slow cooker and my family loved it. My only complaint was that the sauce was really runny. Any suggestions?"
"P.S. I drained the fat off of the ribs after the first 45 min."
"I made these in the oven.I baked the ribs in the oven for 45 min. at 350*, then I put on the sauce and baked for another 45 min. They were so delicious. Got rave reviews!! Sauce was so tasty!"
"One of the worst recipes I have made in a long time. The flavorless ribs end up swimming in a watery, greasy, flavorless sauce. I followed the recipe exactly. I don't understand how this recipe even made it in the magazine. I really want to know if TOH is even testing their recipes anymore. I don't see where I went wrong with following the recipe exactly. The ribs looked nothing like the picture shown here."
"Oh my, talk about yummy! The "secret" is picking your favorite sauce! And, it is so easy. Thanks Tanya!"
" What's the recipe (or brand) for the 2 1/2 cups of sauce?
"I initially thought the same thing but then noticed that the calories are calculated as though the entire recipe is one serving, not divided into the 5 servings as catorgized in the recipe."
"Wow. I was interested and ready to make these ribs but took a look at the nutrition facts. 921 calories, 58 grams of fat, etc. I think I will keep looking for another recipe."
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.