Barbecue Ribs {Slow Cooker}

Did you guys know that I’m a military brat?
I was born at Camp LeJeune, North Carolina.  Then traveled down the east coast, up the east coast, and  overseas. The journey finally ended when my dad decided to put down roots at Fort Bragg, North Carolina.  I stayed there until I married Husband Man.
Even though I spent the majority of my childhood in the south, I don’t consider myself a true southerner.  Mainly because of all the other places we lived in that were above the Mason-Dixon Line.
I like to consider myself southern-ish.
I love country music.  I LOVE the foods of the south and I love those cute southern accents (mine has been known to come out of hiding depending on who I’m with).
Which is why when I came across this recipe, I had to try it!  It had south, south, south written ALL over it!
Living here in New Mexico, anything barbecue flavored is hard to come by.  It’s all about the Mexican and New Mexican food down here.  Even though we really love the food, it is nice every so often to make those childhood dishes.
This recipe was nostalgic to me and bought back lots of memories.  Plus, it also gets some major bonus points because you can make it in your slow cooker!  I know…genius right?!
This past Wednesday, I put them in at 9 am and by 5 pm they were ready!  I didn’t have to fuss with anything except the side dishes.  Don’t you just {heart} that?
So yes, bring the taste of the south into your home this week and make them for your family!  They will LOVE you for it 😉
Slow Cooker Barbecue Ribs
(serves 6)
4 lbs. pork or beef ribs (baby back or regular sized)
1/2 cup of dark brown sugar
12 oz. jar of chili sauce
1/4 cup of balsamic vinegar
2 tbsp. Worcestershire Sauce
2 tbsp. regular mustard
1 tsp. hot sauce
1 to 2 cups of bottled brown sugar barbecue sauce (optional)
1.  Cut each slab of ribs in half and place them in the slow cooker.
2.  In a medium bowl, combine the dark brown sugar, chili sauce, balsamic vinegar, Worcestershire Sauce, mustard, and hot sauce.  Stir until well mixed.
3.  Pour all of the sauce over the ribs, making sure to get some in between each layer.
4.  Cover and cook on high 1 hour and then on low for 6 to 8 hours.
5.  Once finished, brush tops of ribs with bottled barbecue if desired.
Recipe Source: Tweaked from the magazine, Fix-It and Forget-It: Slow-Cooker Magic, 2007 issue



  1. My husband always makes ribs on the grill, but this sounds amazing! Great for a day when you want ribs but don't feel like grilling.

    1. Yes…I totally agree with you on this. It's a great recipe to have on hand when there are other delicious on the grill that need to be made 😉

    1. Oh they were sooo good Melissa! Thank you for the compliment on the newsletter. It took a while to get it going…lol…so I hope it'll be good to go for now. If not, I may just pull out my hair…lol.

  2. I love that these ribs go in the crock pot! What a heat saver during the hot & humid summer! These look delicious! Can't wait to try them!

  3. Mmmm, my mouth is watering. There really is something about southern food that is just so tasty. Great recipe. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  4. Wow these look so good! I love the slow cooker option for ribs too! Can't wait to try this one. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    1. Oh…thank you for the pin! Yes…the slow cooker option makes it easier doesn't it? 😉

  5. Anonymous says:

    Has anyone here made them at home yet? I would enjoy the spice but my wife hates ANY spice. Would I need to leave out the hotsauce and chili sauce?

    1. If your wife does not like spices, I would leave out the hot sauce and maybe decrease the chili sauce to 1/2 cup or 1/4 cup. That way, you will still get to keep the flavor but the spices hopefully wouldn't be a problem.

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