Tested till perfect Fall-off-the-Bone Ribs in Barbecue Sauce
Fall-off-the-Bone Ribs in Barbecue Sauce
Photography by Mathew Kimura

Fall-off-the-Bone Ribs in Barbecue Sauce

Slow-cooking tenderizes these saucy Southern-style ribs and permeates them with flavour. By using a slow-cooker, dinner is ready when you are, so an extra hour at the mall won't spoil a thing. Serve with mashed potatoes and saut? brussels sprouts.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2003

Recipe4 out of 5 based on 32 ratings.
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  • Portion size 4 to 6


  • 3 lb 3lbpork back ribs, (2 racks)
  • 4 tsp 4tspmesquite seasoning or Cajun seasoning
  • 2 cups 2cupsketchup
  • 1/2 cup 1/2cupwine vinegar
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbspWorcestershire sauce
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Trim any visible fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place in large shallow glass dish.

In small bowl, stir together mesquite seasoning and 1/2 tsp (2 mL) each salt and pepper; rub all over ribs. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place dish with ribs under broiler; broil until browned, about 5 minutes per side. Transfer to slow-cooker.

In bowl, whisk together ketchup, vinegar, sugar and Worcestershire sauce; add to slow-cooker, stirring to coat ribs. Cover and cook on Low until tender, 8 to 10 hours.

Additional information :

Shortcut Fall-off-the-Bone Ribs in Barbecue Sauce: Trim, cut and season ribs; place directly in slow-cooker. Pour sauce over ribs; cover and cook on High for 6 hours or until tender.

Nutritional Information Per each of 6 servings: about

cal 533 pro 33g total fat 32g sat. fat 12g
carb 31g fibre 2g chol 88mg sodium 1,452mg

% RDI:

calcium 4 iron 16 vit A 14 vit C 25
folate 7
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