Epicure Recipes

Slow Cooker Stampede BBQ Ribs

Dairy-freeLunchGluten-freeFather’s DaySlow Cookers & RoastsDinnerHigh ProteinSugar ConsciousPork

6 hours

4 - 6 servings

Print

Come home to a dinner of tender, juicy ‘barbecued’ ribs — cooked while you were out!

Ingredients

  • 4 1⁄2 lbs (2 kg) racks of baby back ribs
  • 1 pkg Stampede BBQ Ribs Seasoning
  • 1 cup ketchup
  • 1 tbsp brown sugar
  • 1⁄4 cup vinegar
  • 1⁄4 cup water

Preparation

  1. Cut baby back rib racks into sections of 1–2 ribs. Place in slow cooker insert.
  2. In a mixing bowl, whisk together remaining ingredients.
  3. Pour over ribs. Stir to coat.
  4. Cover and cook for 6 hours on low or 3 hours on high.
  5. Transfer ribs to a serving platter. Pour remaining sauce into a large measuring cup. Skim off excess fat on ribs. Pour sauce overtop and serve.

Nutritional Information

Per serving: Calories 690, Fat 49 g (Saturated 18 g, 0 0 g), Cholesterol 195 mg, Sodium 620 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 12 g), Protein 42 g.

Tips

For Hawaiian Ribs: Simply add to recipe above 2 diced bell peppers and 1—8 oz (236 ml) can pineapple chunks with juice. Cover and cook for 6 hours on low or 3 hours on high. Serve over rice with sauce on the side.