Slow Cooker Kansas Ribs Slow Cooker Kansas Ribs

Slow Cooker Kansas Ribs | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

These ribs are packed with flavour but if you're looking to reduce your sugar intake, substitute a cup of strained tomatoes for the ketchup.

  • Prep time 5 minutes
  • Total time 8 hours & 30 minutes
  • Portion size 12 servings



Remove membrane from underside of ribs, if attached. Cut ribs into 2-rib portions; place in large bowl. Sprinkle Cajun seasoning over top; toss to coat, pressing to adhere. Transfer ribs to slow cooker. Whisk together ketchup, vinegar, sugar and Worcestershire sauce; pour over ribs, stirring to coat. Cover and cook on low until ribs are tender, 8 to 10 hours. Skim fat from surface of cooking liquid. 

Using slotted spoon, transfer ribs to cutting board; tent with foil. Whisk cornstarch with water until smooth; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. 

Toss together green onions, cilantro and jalapeño pepper; sprinkle over ribs. Serve with 2 cups of the sauce; save remainder for another use.

Test Kitchen Technique: Removing the slippery membrane from the underside of ribs can be tricky. To make it easier, use the tip of a sharp knife to lift the membrane from one end, then grip with paper towel and pull off.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 450 mg
  • Sugars 7 g
  • Protein 21 g
  • Calories 367
  • Total fat 26 g
  • Potassium 440 mg
  • Cholesterol 100 mg
  • Saturated fat 9 g
  • Total carbohydrate 10 g


  • Iron 12
  • Folate 5
  • Calcium 5
  • Vitamin A 7
  • Vitamin C 8
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Slow Cooker Kansas Ribs