Slow Cooked Ribs

These are so tender they will melt in your mouth.

I have to admit, I was a little hesitated to make these 

because let’s be honest, nothing can beat a smoked rib.

I was wrong! The crock pot makes them tender & the last few minutes

on the grill gave them the perfect smoked flavor.

*These are super tender so be careful taking them out of the crock pot! The will fall apart!*

DSC_0350 redoThe brown sugar & pineapple juice mixture doesn’t look pretty but it makes a great marinade.

DSC_0354 redoCut ribs to fit into the crock pot & cover with brown sugar & pineapple juice mixture.

DSC_0370 redoCarefully place cooked ribs on the grill & cover in bbq sauce.


1 (2-3 lb) rack of ribs
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I used Sweet Baby Ray’s)
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!). Take your slab of ribs (make sure that they are defrosted) & cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.

Mix the pineapple juice & brown sugar together then pour over the ribs. Put the lid back on the slow cooker & cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill & brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can’t have enough sauce!) they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!). Be careful not to burn them.

Original Recipe


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