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5 Minute Ribs

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There are a few recipes that I make consistently. These ribs are one of them. Not only are they the easiest meal you will ever make, but they are so foolproof that even the boyfriend can make them ( and that is saying something). Top that with the amazing smoky flavor without the grill and you have a knock out meal. Serve with a baked potato or some oven fries and you will have a family pleasing meal.

Cut ribs in half and place in slow cooker:

Add spice rub:

Pour BBQ Sauce over:

Take out and place in baking sheet to broil:

 

Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

5 Minute Ribs
Author: Meagan {I Eat Therefore I Cook}
Prep time:
Cook time:
Total time:
Serves: 4
Juicy, Fall off the Bone Ribs with Savory Spices and BBQ Sauce
Ingredients
  • 1 rack of pork loin back ribs (3.5-4 lbs)
  • 14.5 oz Your Favorite BBQ Sauce
  • 2 TBSP Chili Powder
  • 4 TSP Garlic Powder
  • 4 TSP Onion Powder
  • 4 TSP Pepper
  • 4 TSP Paprika
  • 2 TSP Ground Mustard
Instructions
  1. Slice rack of ribs in half. Place in slow cooker, with meaty side of ribs facing in and propped up against the crock pot. Mix spices together in a small bowl. Rub over all sides of the ribs. Pour BBQ Sauce evenly over ribs.
  2. Place lid on crock pot and turn to low. Let cook for 7 hours. Remove from crock pot and place on rimmed baking sheet. Preheat broiler to high. Pour a bit of the sauce left in the slow cooker over the top of the ribs. Broil until tops begin to char, about 10 minutes.
  3. Remove and enjoy!

 

3 Responses to 5 Minute Ribs

  1. Jessica says:

    Oh man..I’ve been craving ribs for like a week. I need to locate a crock pot and some ribs stat.

    • I Eat Therefore I Cook says:

      I highly recommend getting a crock pot. I used mine all the time and you can just throw stuff in there and hours later it comes out amazing! Thanks for stopping by!

  2. Pingback: Best Crock Pot Recipes on the Net (June 2014 Edition) | The Food Explorer

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