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“Secret’s in the Sauce” BBQ Ribs

A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    5 servings

Ingredients

  • 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

Directions

  • 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. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.
Nutrition Facts
1 each: 921 calories, 58g fat (21g saturated fat), 220mg cholesterol, 1402mg sodium, 50g carbohydrate (45g sugars, 2g fiber), 48g protein.

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Reviews

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Average Rating:
  • Janet
    Apr 28, 2020

    Good flavor, fall of the bone. Somewhat dry. Maybe cooking for 8 hours was too long.

  • Roseann
    Oct 30, 2019

    I made this recipe at least 6 times, and passed it on too! Everyone loves it!!

  • carolynstanek
    Jul 10, 2019

    My husband was disappointed that he didn't have time to do a run and grill the ribs I had purchased, so I fixed them with this recipe. He was very pleased with the results.

  • walkerjo
    Feb 5, 2019

    I'm not one to usually eat ribs, but when I saw a small, meaty pack of ribs at the store, I had to try them. Absolutely, delicious.

  • karenbc
    Nov 22, 2018

    It says to add sauce later or else you will have a watery mess, but in the recipe it says to add it with ribs in crockpot?

  • Deborah
    Oct 8, 2018

    Is the sauce still secret? How about the recipe or is it store bought?

  • Penrosemarie
    Jul 7, 2018

    Too sweet for my taste.

  • Jeffrey
    Apr 14, 2018

    Very nice spin on ribs.....loved them!

  • DWare5883
    May 4, 2016

    Very good. Pretty much falls off of the bone.

  • Girl43
    Jan 28, 2016

    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!