Crock Pot Spicy BBQ Pork Ribs

These Crock Pot Spicy BBQ Pork Ribs feature fall-off-the-bone pork with a fiery BBQ sauce. Perfect for a hearty meal, it’s a simple recipe that blends bold, smoky flavors into a delicious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, hearty meal option that transforms fall-off-the-bone pork with a fiery BBQ sauce into a delightful treat, perfect for a satisfying meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with sides or alone—this recipe offers a delicious and spicy indulgence.

Recipe Tips and Tricks

• Sear the Ribs: Enhances flavor and texture.
• Use Low Heat: Ensures tender, juicy meat.
• Stir Occasionally: Prevents sauce from sticking.
• Check Doneness: Ribs should pull apart easily.
• Adjust Spice: Taste and tweak chili to preference.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the spicy appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Use Fresh Spices: Adds better depth.

Yield: 6 servings

Crock Pot Spicy BBQ Pork Ribs

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Spicy BBQ pork ribs, tender crock pot delight.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ cup low-sodium chicken broth
• ½ tsp black pepper
• 1 cup low-sugar BBQ sauce
• 1 medium onion
• 1 tsp chili powder
• 1 tsp salt
• 2 cloves garlic, minced
• 2 lbs baby back pork ribs
• 2 tbsp chopped parsley
• 2 tbsp hot sauce

Instructions

1. Prep the Ribs: Season ribs with salt, black pepper, and chili powder.
2. Sear the Ribs: Heat a skillet over medium-high heat and sear ribs for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Chop the Aromatics: Chop the onion and mince the garlic.
4. Combine Ingredients: Place onion and garlic around the ribs in the slow cooker. Pour in chicken broth, BBQ sauce, and hot sauce.
5. Set the Slow Cooker: Cover and cook on low for 6-8 hours until ribs are tender.
6. Check Doneness: Ensure the ribs pull apart easily with a fork.
7. Remove Ribs: Take out the ribs, brush with extra sauce from the pot if desired.
8. Adjust Consistency: If sauce is too thin, simmer uncovered for 10 minutes.
9. Rest the Ribs: Let them sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this spicy, tender delight!

Notes

• Sear ribs for flavor; use low heat for tenderness.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 699Total Fat 47gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 159mgSodium 730mgCarbohydrates 38gFiber 1gSugar 36gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pork Ribs (2 lbs): Baby back, for tenderness.
• BBQ Sauce (1 cup): Low-sugar, for tang.
• Hot Sauce (2 tbsp): For heat.
• Chicken Broth (½ cup): Low-sodium, for moisture.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Chili Powder (1 tsp): For smokiness.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Rib Swap: Use spare ribs or pork shoulder.
• Sauce Swap: Replace with homemade BBQ or ketchup.
• Hot Sauce Swap: Use sriracha or omit.
• Broth Swap: Use vegetable broth or water.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add cayenne or omit chili powder.
• Low-Sodium: Reduce or skip salt based on sauce.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water or broth.

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