Crock Pot Pork Ribs with Killer Barbecue Sauce
Crock Pot Pork Ribs with Killer Barbecue Sauce, Paleo, and low carb . beautyandthefoodie.com
Crock Pot Pork Ribs with killer Barbecue Sauce is a paleo and low carb favorite at my house. These are so easy and lip smacking good. And no grill or barbecue required, as these lovelies are made in the handy crock pot. I started making my ribs this ways years ago, and they quickly became my preferred mode of cooking ribs.
The crock pot does an amazing job at making meat really juicy and full of slow cooked flavor. There was also that grease fire grilling incident I had (only one time), that my family never lets me forget. Actually, they love to tell that story every time I make ribs. It would serve them right, if I did not share my ribs and homemade sauce with them. We do love to tease each other, and the fire was pretty impressive. I would have found the story very amusing, if it had happened to them, and not me, lol. By the way, no one was hurt and nothing was burned except the ribs in the incident.
The killer barbecue sauce is a paleo and low carb makeover of my Mom’s homemade barbecue sauce recipe, and yes she does use butter in it, which may sound odd, but it is awesome in it. My Mom was a strong believer in putting butter in just about everything! I did add a dairy free option though, so no worries if you’re dairy free.
Crock Pot Pork Ribs with Killer Barbecue sauce . First layer. beautyandthefoodie.com
Crock Pot Pork Ribs, layer 2. beautyandthefoodie.com
Crock Pot Pork Ribs, last sauce layer. beautyandthefoodie.com
Crock Pot Pork Ribs with Killer Barbecue Sauce, paleo and low carb. beautyandthefoodie.com
Products & Tools That are Helpful:
- 4 lbs . baby back pork ribs cut into twos * can use only one rack if making for a smaller group., about 2 racks
- 1 tsp smoked sea salt or regular sea salt (where to buy smoked sea salt)
- ½ tsp smoked paprika & 1/2 tsp garlic powder
- Killer Barbecue Sauce:
- 2 cups tomato sauce or puree (make sure tomato is the only ingredient)
- 1 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 ½ tbsp natural hickory liquid smoke I used this one (contains only smoke)
- 1 tbsp gf worcestershire sauce or for paleo use 1 tbsp coconut aminos
- 2 tsp organic molasses
- 3 tbsp coconut sugar for paleo version, or for low carb use 3 tbsp (erythritol), I used this one.
- 1 ½ tsp garlic powder
- 1 tsp sea salt
- 1 tsp onion powder
- 2 tbsp butter or can use coconut oil for dairy free
- tbsp *For a mild spicy kick can add an optional 1 red pepper sauce
- Kitchen Tools:
- quart A 7 or 8 quart oval crock pot
- 1 large baking dish or 2 medium size.
- Cut with a sharp knife the ribs into twos (to fit in the crock pot better).
Set oven broiler on low, and line a large baking dish or 2 medium sized ones with tin foil or parchment paper. Place ribs in baking dish and sprinkle with garlic powder, salt and paprika.
- Broil Ribs in oven for about 12 to 15 minutes, just long enough to sear or lightly brown the outside of ribs. While ribs are broiling, start making the barbecue sauce.
- Heat a small sauce pan over medium low heat, and add all the barbecue sauce ingredients to the sauce pan. Stir sauce in pan and continue melting and mixing until combined. Remove from heat. Reserve a 1/3 cup sauce for later (used after ribs are fully cooked). Set both sauce and reserved sauce aside.
- Remove ribs from oven and let cool a little.
- Plug in crock pot and set temperature to high or low (depending on time preference). Spoon a couple tbsps of barbecue sauce over bottom of crock pot.
- Use tongs to place and layer some of the ribs on top of sauce layer in the crock pot. Spoon a little of the barbecue sauce over the top of ribs, then add another layer of ribs and top with a little sauce. Repeat until all ribs are in the crock pot.
- Cover crock pot and cook for 5 to hours on high or 8 hours on low.
- When ribs are done, turn off crock pot and cool a little. Carefully remove ribs by gently using tongs or sliding a spatula under them. If you squeeze the tongs too hard, the meat will fall clean off the bone, as these are really juicy and good!
- I served these in twos, but they are super easy to cut into individuals, you could even use a butter knife at this point.
- Enjoy!!
Nutritional Data For Low Carb Version (using swerve sweetener option in barbecue sauce): Servings: 11 , Serving Size: 2 ribs, Cal: 248, Carbs: 4 g / Net Carbs: 3.2 g, Fiber: 0.8 g, Fat: 8 g, Protein: 17 g, Sugar: 2 g
Nutritional Data for Paleo Version (using coconut sugar option in barbecue sauce): Servings 11, Serving Size: 2 ribs, Cal: 261, Carbs: 8 g / Net Carbs: 7.2 g, Fiber: 0.8 g, Fat: 8 g, Protein: 17 g, Sugar: 5 g
* all nutritional data are estimates based on he products I used*
Here are more low carb barbecue sauce recipes to try:
Sweet and tangy Barbecue Sauce from DJ Foodie
I’m about to try this recipe tomorrow and am wondering about the molasses. Is that taken into consideration the carb count? Im keto for health reasons and noticed its 13carbs for 2 tbsp. Is there an alternative I could use?
You can leave out the molasses if you like.
Where do you get the liquid smoke from or at least the brand and the smoked sea salt? No links for them ;(. Trying without the smoke and using normal salt and so far it’s amazing.
Vicki
Vicky, Sorry, I will fix the broken links. You totally can use any brand liquid smoke and also regular salt instead of smoked salt. Here is the ones I used. Natural Liquid Smoke : http://amzn.to/2uoqsXG
Smoked Sea Salt: http://amzn.to/2t5UGiM
What did you use the reserved sauce for? I mean, is it put on while they are in the crockpot or at the table when serving? Thanks.
Carla, The reserve sauce is for at table when serving for dipping. My family likes extra sauce for dipping, lol.
This looks wonderful! Do you think it would still be good if I use bone-in beef short ribs in place of the pork?
Hi Emily, It could work but beef ribs were too big for my slow cooker.
I don’t see garlic salt on the ingredient list, but you say rub the ribs with it. Should it be powder? Is the list wrong, or the recipe? Thanks in advance.
Jani, It is garlic powder, salt (no garlic salt in the recipe). It was missing the word powder and the comma. I fixed it. Thank you.
Hi Stacey,
Still a bit flummoxed. On the ribs you show sea salt and paprika, only mention the garlic powder in the instructions, not on the top portion of the recipe for the ribbon seasoning. Soooo, add to the list, or remove from instructions?
Thanks in advance. Making this with a pork roast tonight.
Sorry Jani, I fixed it.
Where do I get •2 cups tomato sauce or puree, (make sure tomato is the only ingredient)
when you say make sure the only ingredient is tomatoes, what brand sells that way
Thanks
Kris, I use Pomi brand (it’s in a carton), but any brand tomato sauce without added sugar will work.
I used diced tomatoes canned and pureed them with my stick blender and it worked great. I always keep a case of canned tomato paste and canned diced tomatoes because they are more versatile. To be honest, the first time I made this, I was too lazy to even do that and used a couple cans of tomato paste that I thinned with water to a sauce and it still tasted amazing when the ribs were done. Such a great recipe. Yum!
I’ve made these several times with both regular pork ribs & baby backs. Delcious. I shared this link with the followers of my Facebook page – Mysideof50.
Thank you Cathy for making and sharing the recipe. I enjoy your blog by the way 🙂
I just made these last night and they were amazing! The lower sugar sauce was perfect for my Type I Diabetic hubby. Just wanted to share that I was feeling lazy so I didn’t bother to sear the ribs first-I just layered them with sauce and cooked about 3 lbs on Low for 7 hours. I’m sure the seasoning and searing beforehand would be even more delicious, but if anyone is pressed for time and wants fewer dirty dishes, this recipe is still fantastic without that step! Thanks for sharing a recipe for ribs that I can make even when it’s too hot to turn on the oven!
Christina, Thank you for your kind words and letting us know the recipe works without the pre-baking/ searing. It is great to know I can make these without the oven when the weather is so hot!! 🙂
I bought a slab of baby backs one sale. Usually I wrap it in foil and cook it low and slow in the oven. Thought I’d give this slow cooker recipe a try this time. I made the sauce and put everything in the crock pot and set it to cook all day. Then, I made some lettuce wrapped bacon cheeseburgers for lunch. And I realized that since I only had one slab there was plenty of sauce to make some BARBECUE Bacon Cheeseburger lettuce wraps and it was the bomb. One of the cheeseburgers I had already put yellow mustard on before I realized I could use the barbecue sauce for the ribs. And if anything the mustard kicked the sauce up a notch. Well worth a few squirts of mustard into the sauce to add a bit of tanginess to the tomato flavor.
Jo, thanks for trying the recipe! I love the mustard idea, especially on a cheeseburger. I am going to try that on a BBQ bacon cheeseburger wrap, as that sounds so delicious. Very creative 🙂
I love this recipe! I will finally get over my intimidation of making ribs and get these babies in my crockpot! Thanks!
Jeanne, thank you for your kind words. I find grilling them it intimidating too.
~Stacey