Crockpot BBQ Ranch Ribs
I love using my crockpot on days when I know I won't have much time to prepare dinner in the evening. This is a simple recipe you can put in your crockpot in the morning and have an amazing meal by dinnertime!
I love using my crockpot on days when I know I won't have much time to prepare dinner in the evening. This is a simple recipe you can put in your crockpot in the morning and have an amazing meal by dinnertime!
- Carbohydrate 171.209131171617 g
- Cholesterol 0 mg
- Fat 2.98894884686861 g
- Fiber 3.18842672871012 g
- Protein 8.60163113215836 g
- Saturated Fat 0.286978452671339 g
- Serving Size 1 1 Recipe (1490g)
- Sodium 5360.00003492216 mg
- Sugar 168.020704442907 g
- Trans Fat 0.422786617137866 g
- Calories 687 calories
Step-by-step
- Place ribs into crockpot and sprinkle ranch dressing packet on top.
- In a medium bowl, whisk together ketchup, mustard, Worcestershire sauce, white vinegar, lemon juice, honey, brown sugar, pepper and salt.
- Pour BBQ sauce over ribs.
- Place lid on crockpot and cook on high for 3-4 hours or low for 6-8 hours.
Tender pork yields completely to the touch, pulling apart into long, moist strands coated in a thick, glossy glaze of spiced tomato and dried herbs. Economical cuts like boneless country-style ribs thrive in the moist, enclosed environment of a slow cooker, where connective collagen melts completely over six to eight hours on low heat. Storing the cooked meat directly in its surrounding sauce prevents moisture loss during refrigeration, ensuring the leftovers remain succulent for up to four days. Shredding chilled portions directly into a cold skillet allows the sugars in the ketchup, honey, and brown sugar to caramelize rapidly over medium-high heat without burning the lean protein. Swapping white vinegar for apple cider vinegar introduces a fruitier acidity, though adjusting the honey quantity downward by one teaspoon is necessary to offset the extra natural sweetness. Dividing large batches immediately after cooling prevents bacterial growth in the temperature danger zone below 140 degrees Fahrenheit. Repurposing the shredded meat into morning omelets or midday grain bowls maximizes the value of every pound purchased, stretching a single main course across multiple meals efficiently.
