Melt-In-Your-Mouth Barbecued Ribs

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The ribs are very tender, but I agree with other reviewers about browning off the ribs first. That always seems to seal in the flavor. I was almost going to do that as I always do but I thought I'd give the recipe a try.The sauce was also very tomatoe based as apposed to BBQ flaver. I added some BBQ sauce about an hour before they were done because the taste was sooooo tomatoey!! If you claim a recipe to be "Melt in your mouth BBQ ribs" then it should contain something close to that. I will do ribs in the crock pot again but not with this sauce.

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I used 2.5 lbs of baby back ribs, a 28 oz can of organic tomatoes instead of tomato sauce, browned the ribs in olive oil with salt and pepper, covered the bottom of the cooker with sliced onions and added half a hot pepper sliced to the sauce. Cooked them on low for an hour and then on high for five and served them red beans and rice, corn on the cob and steamed kale. Everyone loved them. and wants me to make them again. Perfect for a summer day when it's too hot to cook over coals.

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I wanted a good rib recipe that didn't heat up my kitchen and where I didn't have to go outside to grill. This was perfect. I made it just like the recipe, only I reduced the cayenne pepper by half for my husband who dislikes spicy foods. Took 10 min to prep - GREAT. The smell was good but I was worried about the strong smell of chili powder. I was worried they would have a mexican flavor not a BBQ flavor. When the ribs were done, they were tender and flavored but not overly so. I agree with one other review: I would use some salt and I did use BBQ sauce (Sweet Baby Ray's as a dipping sauce. My husband said they were good and would love for me to make them again. I will tweak this recipe again til I get the flavor just right or try some of the suggestions in the reviews.

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I took a twist on this recipe by using country style boneless pork ribs, that were cut very thick, I sprinkled them with garlic powder, kosher salt, and fresh ground black powder, then I browned the ribs with a quick sear in a grill pan on the stove, then layed them in the crock pot, mixed Robin's mixture of sauce on it, only substituting crushed tomatoes for chunky tomatoe sauce. I poured the mixture over the ribs, cooked them for 6 hours on low and they are my family's favorite ribs EVER. The next day I put a mesquite rubbed flank steak in the left over juices in the crock pot, and that makes amazing steak hoagies for dinner, and even the next day I use all of the juices from both meals to make an incredible base for my Brunswick stew. This is one of the greatest recipes that will make a whole week's worth of food with some creativity. NEVER throw out the sauce this makes, so many wonderful meals can be created from it!!

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The worst recipe I have ever made from Foodnetwork. I ended up removing the meat from the bones and mixing it with Arroz con gandules I had made to disguise the mess was more like pork stew, the so called BBQ sauce was like soup. waste of time, ingredients, and electric.

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So I put just a little twist to it. I used my own BBQ sauce but I don't put it on the meet right away. First I let the ribs cook with some spices. After it cooks on HIGH, I place the ribs in a platter then pour the BBQ sauce all over it. After that I put it in the oven on at 375 degrees fahrenheit and i let it cook for another 30 minutes and I serve it with some macaroni and cheese. I never have left overs!

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I was cleaning out my freezer and found five month old frozen country ribs and normally would have thrown them out, but with the economy the way it is today, I am glad I didn't. I just needed to find a recipe to help reconstitute them with some moisture and i knew they would need to be cooked low and slow,
a la the crock pot. So found this recipe. Only had one can (14oz of chopped
tomatoes, put them in the bottom of the crock and added all the rest of the ingredients, cooked on high for five hours and they turned out REALLY good.
If your meat is chewey after nine hours of cooking, you should go back to your
grocer or butcher and find out where they get their meat! Granted the sauce
wasn't like a thick barbeque sauce but I didn't use it anyways because I am a
heart patient and can't have all that fat. I also trimmed some of the fat off of each rib on the outside and left enough to render a tendy juicy rib, even though
it was falling apart, but that's the way I like it!

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Well...I'm a dietitian and I have to say that this recipe needs salt. It really lacks flavor of any kind. Possibly the onion/garlic recommendations prior would help- along with a good deal of salt and pepper. First time making ribs in crock pot....I would do it again as they are very tender. I will not use this recipe. Family ate them.....not with a smile on their face.

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These were very good in the slow cooker. Also made the bbq pizza recipe with the leftover pork. It was excellent.

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We made this recipe and enjoyed it. The meat was tender, albeit a bit fatty, and the sauce was delish. We used the extra for other dishes later in the week. Thanks Robin.