fall-off-the-bone ribs

I really don’t think there is any other way to make ribs, other than cooking them down low and slow before slapping them on the grill. this allows for the flavors of the spice rub and BBQ sauce to really marinate the meat, and for the meat to become fall-off-the-bone tender. this also allows your dinner to cook itself while you’re at work and releases delicious aromas for you to enjoy when you get home!

this recipe is simple, simple, simple – rub your ribs down with spices and seasonings of your choice, cover them in your BBQ sauce of choice, and pop them in the slow-cooker for 8 hours on low, 3 hours on high, or even 25 minutes in the pressure cooker. once those babies are done cooking, grill them up while slathering more BBQ sauce on them. the ribs will become crisp and the sauce will become caramelized! **if you don’t have a grill or the weather is not permitting, you can always crisp/caramelize them up in the oven, under the broiler.

fall-off-the-bone ribs

yields: 4 servings               prep time: 10 minutes              cook time: 8 hours & 15 minutes 


3 lbs. baby back ribs

spices & seasonings of your choice

2 cups BBQ sauce, whichever kind you prefer

¼ cup brown sugar

4 Tbsp. apple cider vinegar

3 tsp. dried oregano

1 tsp. Worcestershire sauce

1 Tbsp. minced garlic


  • Season the ribs by massaging your favorite rub or seasonings into the meat.

  • Spray the base of your slow cooker with cooking spray then layer your ribs in.

  • In a small bowl, whisk together the remaining ingredients until well combined.

  • Pour half of the sauce over the ribs, ensuring they are all covered.

  • Place the lid on the slow cooker and cook for 8 hours on low or 3 hours on high.

  • You can alternately use a pressure cooker on high for 25 minutes!

  • Coat the grill with non-stick cooking spray and heat to medium-high heat.

  • Place the ribs onto the grill (meat side down) and cook for 2-3 minutes.

  • Flip the ribs and liberally spread the BBQ sauce on the top of the ribs, close the lid and cook for another 10 minutes, basting liberally throughout.

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