Tested till perfect Slow-Cooked Barbecue Ribs

Slow-Cooked Barbecue Ribs

Shortcuts - Use prepared barbecue sauce. - Dinner cooks by itself in a slow-cooker. - To ease cleanup, line baking sheet with foil before broiling ribs.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe3 out of 5 based on 30 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbpork back ribs, (2 racks)
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 1 1large carrotcarrots, diced
  • 1 stalk 1stalkcelery, diced
  • 2 2minced garlic cloves
  • 2 tsp 2tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 bottle (455 ml) 1bottle (455 ml)barbecue sauce
To change the number of servings, enter the number, then press "calculate". or reset


Trim any fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place on rimmed baking sheet. Broil until browned, 7 minutes per side. Transfer to slow-cooker.

Meanwhile, in large nonstick skillet, heat oil over medium heat; fry onion, carrot, celery, garlic, thyme, salt and pepper until onion is softened, about 5 minutes. Remove from heat. Add barbecue sauce.

Add to slow-cooker, stirring to coat ribs. Cover and cook on low until ribs are tender, 8 to 10 hours.

Nutritional Information Per serving: about

cal 405 pro 25g total fat 27g sat. fat 9g
carb 14g fibre 2g chol 56mg sodium 899mg

% RDI:

calcium 4 iron 15 vit A 45 vit C 13
folate 7
All rights reserved. TVA Group Inc. 2015