Slow Cooker BBQ Ribs
with corn on the cob / tangy cabbage and carrot slaw

Name: Slow Cooker BBQ Ribs
Cook time: 460 min
Total time: 460 min
Yield: 4
Ingredients: 1 Tbsp Paprika; 2 tsp Garlic powder; 1 tsp Coriander, ground; 1 tsp Salt; 1/2 tsp Chili powder; 1/2 tsp Black pepper; 2 lbs Baby back pork ribs (2 lbs ~ 1 rack / slab of ribs); 1 cup Stock, any type (only needed if cooked in the slow cooker); 4 ears Corn, shucked; for cooking Foil; 1/4 cup BBQ sauce (plus more for serving); for serving Butter; 1 clove Shallots, diced; 6 oz Carrots, shredded with a box grater; 10 oz Cabbage, green, very thinly sliced (sub coleslaw mix); 1 Tbsp Cilantro, chopped; 2 1/2 Tbsp Vinegar, apple cider; 1 Tbsp Oil, cooking; 1/4 tsp Sugar

Active: 40 min Total: 7 hr 40 min

Original GF Paleo Vegetarian

Want to make tender fall-off-the-bone ribs at home? The secret is to cook them low and slow, making the slow-cooker a perfect tool. Brush them with your favorite BBQ sauce and finish them in the oven for ribs that will rival any restaurant version.
Smarts: The ribs could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group

Ingredients

Metric

Servings:

Slow Cooker BBQ Ribs with Corn on the Cob:

Paprika - 1 Tbsp
Garlic powder - 2 tsp
Coriander, ground - 1 tsp
Salt - 1 tsp
Chili powder - 1/2 tsp
Black pepper - 1/2 tsp
Baby back pork ribs - 2 lbs (2 lbs ~ 1 rack / slab of ribs)
Stock, any type - 1 cup (only needed if cooked in the slow cooker)
Corn - 4 ears , shucked
Foil - for cooking
BBQ sauce - 1/4 cup (plus more for serving)
Butter - for serving

Tangy Cabbage and Carrot Slaw:

Shallots - 1 clove , diced
Carrots - 6 oz , shredded with a box grater
Cabbage, green - 10 oz , very thinly sliced (sub coleslaw mix)
Cilantro - 1 Tbsp , chopped
Vinegar, apple cider - 2 1/2 Tbsp
Oil, cooking - 1 Tbsp
Sugar - 1/4 tsp

Prep

Make dry rub - Combine paprika, garlic powder, coriander, salt, chili powder, and black pepper. (Can be done up to 5 days ahead)
Shallots / Carrots / Cabbage - Prep as directed and combine. (Note: If you’d like to shred the carrots and cabbage in a food processor, check out this video for carrots and this video for cabbage.) (Can be done up to 5 days ahead)
Prepare ribs - Set ribs on a cutting board. Remove and discard membrane. (Check out this link for step-by-step photos.) Rub ribs on all sides with dry rub. If needed, slice ribs into portions that will fit (stacked) in your slow cooker. (Can be done up to 2 days ahead)
Slow cook ribs - Pour stock into the bowl of a slow cooker. Add ribs and cook until tender, on low for 7 to 8 hours or high for 4 to 5 hours. (If you prefer to use the oven, place the ribs in a single layer on a sheet pan. Cover the pan tightly with foil. Bake at 275F / 135C until tender, 3 to 4 hours.) (Can be done 1 day ahead)
Corn - Shuck corn. (Can be done 1 day ahead)
Make slaw - Chop cilantro. Whisk together vinegar, oil, and sugar. Add shallots, carrots, cabbage, and cilantro. Toss to combine. Refrigerate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C degrees.
While oven is heating, bring a large stock pot of salted water for the corn to boil.
Spread slow-cooked ribs out, meat side up, on a foil-lined sheet pan. Brush ribs with BBQ sauce.
Bake ribs for 15 minutes to let the sauce flavor the meat.
When ribs are nearly finished baking, add corn to boiling water and boil until tender, 5 to 7 minutes.
Season slaw with some salt and pepper and toss it to combine.
Serve ribs over slaw. Enjoy corn on the cob with butter and some salt.

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