Creole Crock Pot Ribs
Juicy, flavorful, and fall-off-the-bone tender, these Creole Crock Pot Ribs are the ultimate comfort food with a Southern twist. Infused with a bold blend of Creole seasoning, garlic, paprika, and a hint of brown sugar, these ribs are slow-cooked to perfection in a rich hickory barbecue and apple cider vinegar sauce. The optional touch of liquid smoke deepens the smoky flavor, while a quick broil at the end caramelizes the sauce for a perfectly charred finish. With only 15 minutes of prep and the rest handled by your slow cooker, this recipe is an effortless way to enjoy restaurant-quality ribs at home. Ideal for family dinners, game-day gatherings, or any occasion that calls for crowd-pleasing comfort food, these Creole Crock Pot Ribs pack bold flavors and melt-in-your-mouth tenderness in every bite.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 3 pounds Pork baby back ribs
- 3 tablespoons Creole seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Brown sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1.5 cups Hickory barbecue sauce
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Liquid smoke (optional)
Instructions
Begin by preparing the ribs. Remove the membrane from the back of each rack of ribs for better texture and flavor absorption. Use a paper towel for grip and gently peel it off.
In a small bowl, mix together Creole seasoning, garlic powder, paprika, brown sugar, kosher salt, black pepper, and onion powder to create a dry rub.
Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it adheres well.
Cut the racks of ribs into sections of 3-4 ribs each to fit them in the crock pot.
In a separate bowl, combine the hickory barbecue sauce, apple cider vinegar, and liquid smoke (if using). Stir until well blended.
Layer the rib sections in the crock pot, brushing each layer with the barbecue sauce mixture. Reserve about 1/4 cup of the sauce for later use.
Cover the crock pot with the lid and set it to cook on low heat for 8 hours, or on high heat for 4-5 hours. Cooking on low is recommended for maximum tenderness.
Once the ribs are fully cooked and tender, transfer them carefully to a baking sheet lined with aluminum foil.
Brush the reserved barbecue sauce over the ribs and broil them in the oven on high for 3-5 minutes, or until the sauce is caramelized and slightly charred.
Remove the ribs from the oven and let them rest for a few minutes before serving. Serve with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 45.0 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
