Bacon ribs slow cooked in a crockpot deliver tender, fall-off-the-bone ribs wrapped in savory bacon. It’s an irresistible combo! With just a few simple ingredients and steps, you can have restaurant-quality bacon ribs made easily at home in your trusty slow cooker.
This complete guide will walk through everything you need to know to cook bacon ribs to perfection in a slow cooker. From choosing the right cut of ribs to seasoning tips and ideal cook times you’ll have all the secrets to making these delicious ribs. Let’s get cooking!
Selecting the Best Ribs for the Slow Cooker
The first important step is choosing the right type of pork ribs. For the slow cooker, meaty baby back ribs are the best option Sometimes called loin or back ribs, this rib cut comes from the upper part of the ribcage near the spine
Look for racks that are 2.5 to 3 pounds, which will feed 2-3 people. Baby back ribs have lots of tender meat layered on top of the bones. Avoid lean racks with minimal marbling, as you need fat for moisture, flavor and tenderness.
Preparing Ribs Before Seasoning
Before cooking, the ribs require some simple prep:
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Remove membrane: Ribs have a papery membrane on the back that can make ribs chewy. Loosen it with a knife tip and pull it off.
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Trim excess fat: Cut off any hard pieces or large fatty areas, leaving a thin layer over the racks.
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Blot dry: Thoroughly pat the ribs with paper towels to remove surface moisture. This aids browning during cooking.
Seasoning Options for Maximum Flavor
Seasoning is key for infusing the ribs with flavor before slow cooking. You can choose either a dry rub or wet marinade-style seasoning.
Dry Rub
A homemade dry rub of spices and herbs is classic. Try brown sugar, chili powder, salt, garlic powder, pepper and smoked paprika. Generously apply the rub on all sides, pressing to adhere.
Wet Seasoning
For a wet seasoning, brush on a thin coating of mustard, olive oil or vinegar, then sprinkle on your favorite spices like thyme, oregano, onion powder and paprika.
Whatever seasoning you choose, let the ribs rest for 2-24 hours refrigerated and uncovered. This firms up the meat, dries the surface and allows time for flavors to penetrate.
Wrapping the Ribs in Bacon
To create irresistible bacon ribs, you’ll need to wrap regular sliced bacon around each rib bone. Here’s how:
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Place one slice of bacon over the top end of a rib bone.
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Wrap it around the rib, slightly overlapping the bacon.
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Secure the bacon to the rib by skewering with a toothpick.
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Repeat with the remaining ribs and bacon slices.
Refrigerate the bacon-wrapped ribs for 30 minutes before slow cooking to allow the bacon to adhere to the ribs.
Slow Cooking for Fall-Off-the-Bone Texture
The low, gradual heat of the slow cooker breaks down collagen and fats, resulting in tender, juicy ribs.
Place the bacon-wrapped ribs on their sides or standing upright in the slow cooker. Ideal cooking temperatures are:
- High: 4-5 hours
- Low: 7-8 hours
Cooking too long can make ribs mushy, so stick within these time ranges for the best texture. If cooking larger or meatier racks, add 30 minutes to the cook times.
Keep the lid closed and don’t peek or you’ll lose heat and moisture. Cook until ribs are very tender when pierced with a fork.
Saucing and Browning
During the last 30-60 minutes of cook time, open the lid and brush ribs all over with your favorite barbecue sauce.
Re-cover and continue cooking to allow the sauce to caramelize onto the ribs. Repeat one or two more times for maximum sticky glaze coverage.
For extra browning, place the sauced ribs under the broiler for 1-2 minutes. Watch closely to avoid burning.
Allowing Ribs to Rest
Once cooked, transfer ribs to a platter and let rest for 10-15 minutes. This allows meat juices to re-absorb for moister, more tender ribs.
While resting, make a quick sauce from the leftover juices in the slow cooker. Simmer the juices with stock, vinegar and spices to serve alongside the ribs.
Handy Tips for Slow Cooker Bacon Ribs
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Line the slow cooker with foil for easier cleanup.
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Use wood chips soaked in water in the cooker for smoky flavor.
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Cook ribs on a rack over 1 cup broth for extra moisture.
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Finishing ribs under the broiler or on the grill adds texture.
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Let ribs cool completely before refrigerating leftovers for up to 4 days.
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Gently reheat leftover ribs in the oven or microwave before serving again.
Frequently Asked Questions
What’s the ideal internal temperature for done ribs?
Cook until ribs reach an internal temperature of at least 195°F-205°F.
Can I use other cuts of ribs besides baby backs?
You can use spare ribs or St. Louis-style ribs, but allow slightly more cook time.
Do I need to add liquid to the slow cooker?
No, the natural fats in the ribs will prevent them drying out. But you can add broth for extra moisture.
My ribs look done but still seem tough. What should I do?
Continue cooking for another 30-60 minutes until very tender when pierced. Cook time can vary.
Is it safe to reheat fully cooked leftover ribs?
Yes, leftover cooked ribs can be safely reheated. Cover in foil and reheat gently in a 300°F oven or microwave.
Make Drool-Worthy Bacon Ribs Tonight
Now that you’re armed with this complete guide to slow cooker bacon ribs, you can start enjoying these irresistible ribs at home. Impress your family with your newfound slow cooking skills and this restaurant-worthy recipe. Trust me, these bacon-wrapped pork ribs are worth the minimal time and effort!