For a simple dinner, prepare pork riblets in the slow cooker. Add vegetables on top, and you have a complete meal. When you walk in the door, a two-person one-pot meal has been cooking all day.
The pork riblets in the slow cooker recipe literally fall off the bones. The riblets were very tender.
While cooking ribs, I became aware of bones I had not previously noticed. They are circular and flat.
But with this meat that has been cooked in a slow cooker all day, there is no need to be concerned about bones.
You can include any type of vegetable with the pork dinner. I frequently cook vegetables in the slow cooker with the meat on top of foil-wrapped foil.
Usually, I seal the foil to keep the steam inside. This time, however, I left the foil open. Naturally, the lid was shut, so there was no need to be concerned about the crock’s steam leak.
Along with the meat, I’ve added potatoes, onions, and carrots. It’s all a matter of preference.
What kind of ribs should I use to make slow cooker ribs?
Pork ribs, such as baby back ribs, spare ribs, and St. Louis ribs, will work best with this recipe and method. Louis style ribs, and country style pork ribs. Try my slow cooker short rib recipe or my recipe for traditional braised beef short ribs for beef short ribs. These Smoked Beef Ribs are also highly recommended if you have a smoker.
How To Make Crock Pot Apricot BBQ Riblets
One of the things I L. O. V. E. The great thing about making ribs is that you can complete all the “prep” work the day before. Nobody wants to spend their entire day in the kitchen, missing the party, on the day of your event.
two racks of extra meaty baby back pork ribs are a good place to start. Ask the butcher if he can slice the rack of ribs lengthwise (no one has time to mess around with puny ribs!). Most grocery store butchers will to do this for you. (You don’t want to use the husband’s circular saw for this; I’ve found they tend to object to their tools being used as kitchen appliances! They have the equipment for slicing through those bones.)
Four “mini” racks of riblets will result from cutting the ribs, which are ideal for this recipe.
TIP: When cooking pork ribs, always remove the membrane from the back. To do this, lift the membrane with a sharp knife after sliding it underneath. Lift the membrane with your index finger, then start to peel it off in one continuous sheet. Removing the membrane produces a tender rib.
Combine 1/2 cup brown sugar, 1 teaspoon each of garlic salt, onion, and dry ginger with 1 teaspoon each of chili powder for the rib rub. If you’re feeling spunky…you can add 1/8 teaspoon cayenne pepper.
Each rack of riblets should be lightly rubbed with the brown sugar mixture on the front and back. Let the riblets set for 10-15 minutes. This enables the sugars to start dissolving and the rub to marinate into the meat.
Place riblets in a 6 or 8 quart Instant Pot. Roll, or curl, them to fit them into the pot.
Put 1 cup of apple juice or apple cider in the Instant Pot’s bottom. As the steam builds in the pressure cooker, this gives the meat an additional flavor boost.
Place the lid on your Instant Pot. Make sure the vent valve is in the “shut” position and lock the lid into place. By pressing the “meat” button, you can set the cook time to 45–50 minutes with a 30-minute natural release.
Carefully remove the riblets from the Instant Pot using tongs, being careful that they don’t fall apart. Place the riblets in the refrigerator after spreading them out on a baking sheet lined with silicone. Let the ribs cool completely or refrigerate them overnight!
It will be simpler to separate the ribs into individual riblets for the slow cooker as the riblets cool and the meat firms back up.
Remove the Riblets from the refrigerator. Cut the rack of ribs into individual riblets with a sharp knife. This makes serving them straight from the slow cooker simple.
How To Make Apricot Cilantro BBQ Sauce
Mix 1/2 cup apricot preserves, 1 1/2 cups BBQ sauce, 1/4 teaspoon hot sauce, 1/2 teaspoon ground ginger, and 1/2 teaspoon garlic powder in a medium bowl.
Add 1 Tablespoon Chopped Cilantro. Mix until well combined.
TIP: If you can’t stand cilantro—I know some people have VERY strong opinions about the leafy green herb—just omit it from the dish. This sauce will still be fantastic.
