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Spicy Slow-Cooker Ribs

Spice Up Dinnertime With These Spicy Slow-Cooker Ribs

The following is an excerpt from a post that was originally featured on Half Baked Harvest and written by Tieghan Gerard, who is part of POPSUGAR Select Food.

Lots of good things going on today.

Clearly these ribs, but also some other fun things too!

First, my younger brother Kai got into the school he wanted (FIDM) in LA and I could not be more excited for him. When he told me, it pretty much made my day. I might just be living vicariously through him though. He will be attending the same school that I always thought I wanted to go to . . . until I didn't . . . and decided to change career paths . . . did a complete 360 . . . and here I am.

It's a long story and I have told it before, so I will not go over all the details and bore you again.

But really, I am SO excited for him. I think it will be the perfect school for him, he is going to KILL it in the filming world.

And OK, I am pretty excited he is going to be in sunny, warm LA. The land of food photography props galore. Yess.

All right, and equally exciting is some news about the goats. You remember yesterday how I said we would not be receiving milk from our goats until next Summer? Yeah, well Heather, the woman who we bought our cute little goats, Mara and Layla, from, emailed my mom telling her the birth stories of the two girls and giving us their lineage. She also said that she was going to need to cut down the size of her herd with their next round of babies and asked if we would be interested in taking a milking goat, Mara's dam (mother) Tiramisu.

Oh my gosh, yes!!

Well, that's what I said when my dad told me, BUT he's a little scared to be taking on a milking goat with everything we already have going on, so I am working on him. And I need him on board because I definitely don't have enough time to be milking goats twice a day, BUT I so want the milk. Like SO bad. The days need more hours. Yes, like a lot more hours.

So while this is not a done deal, I have both my fingers crossed. Tiramisu, she even has the perfect name — once we get her I promise to make some tiramisu with goat's milk! I will update you on this front, once I know a bit more.

OK and third, I spent most of Monday with little miss Asher. I haven't spent a whole day with her since I officially moved out of the "rents" house.

My family went rafting, so Asher was stuck with boring, always working me. She talked my ear off, somehow convinced me that making a cake was a good idea (in the midst of my already messy, food-filled kitchen) and then stole my laptop and watched gymnastics on YouTube for like two hours.

We also maybe danced around the kitchen screaming (cause neither of us can sing) the entire Taylor Swift 1989 album while we made the said cake. FYI, the girl knows all the words to every song.

She's 6 and probably Taylor's BIGGEST and littlest fan ever. She knows it all.

Oh, and Asher also made this sweet comment, "Tiegs, all the food you made today is beautiful". And then she asked to make a cake.

Girl sure knows how to play me.

But the best part of this post is most definitely these fall-off-the-bone, spicy, sweet, and bone-lickin'-good, crockpot grilled fiery habanero apricot BBQ ribs.

You guys, the crockpot is the magic way to cook ribs. Like no joke, these ribs came out perfect. In fact, the Colorado BBQ Challenge was in town over the weekend and the entire family agreed that the chewy ribs they had there didn't even come close to my ribs.

But then again, my BBQ sauce is kind of amazing too. It's spicy, sweet and full of fruit. I know it seems a little weird to be adding fruit to a BBQ sauce, but when paired with those spicy habanero chilies it's the perfect balance of sweet and spicy.

Cook them in the crockpot all day long and then just throw them on the grill right before eating. Could not be an easier or more delicious way to do it.

For reals.

If you do decide to make these for a party, you can easily double the recipe to make enough for two racks of ribs. My crockpot fit two full racks, but I don't think it could fit a third. If you are looking to cook three to four racks, I would see if you can borrow a crockpot from someone you know. Kind of a pain, but I promise, once you try ribs in the crockpot you won't be going back to whatever you did before. AND the cleanup is so easy too!

Heck yes!!!

I mean come on, don't these look delicious?!?

Crockpot Grilled Fiery Habanero Apricot BBQ Ribs

From Half Baked Harvest

Spicy Slow-Cooker Ribs

Ingredients

  1. For the ribs:
    3 pounds baby back ribs (around 1 rack)
    2 tablespoons honey or brown sugar
    1 tablespoon smoked paprika
    2 teaspoons chipotle chili powder
    1 teaspoon garlic powder
    1/2 teaspoon cinnamon
    1/2 teaspoon salt and pepper
    1 (12-ounce) beer, just use your favorite
  1. For the barbecue sauce:
    1 1/4 cups ketchup, preferably organic
    1 cup dark brown sugar
    1/4 cup molasses
    1/4 cup pineapple juice (or you can sub apple cider vinegar)
    1 tablespoon worcestershire sauce
    2 1/2 teaspoons ground mustard
    2 teaspoons smoked paprika
    1/2 teaspoon garlic powder
    1/4 to 1/2 teaspoon cayenne pepper (use less if you don't like the heat)
    1 1/2 teaspoons kosher salt, plus 1 teaspoon pepper
    8 ounces fresh or frozen raspberries
    4 to 5 apricots, diced
    4 to 6 habanero chilies, seeds removed (BE CAREFUL! Wear gloves if possible)

Directions

  1. Place the ribs on a cutting board. Take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then use your hands to pull the rest of the membrane off.
  2. In a small bowl, combine the brown sugar, smoked paprika, chipotle chili powder, garlic powder, cinnamon, salt and pepper. Rub the mixture all over the ribs.
  3. Transfer the ribs to the slow cooker and pour the beer in. Cover and cook overnight or 6-8 hours on low.
  4. Sometime while the ribs are cooking, make the barbecue sauce. Combine all the ingredients for the barbecue sauce in a medium-size sauce pot. Bring the mixture to a boil and cook until the apricots are very soft, about 10-15 minutes. Once the fruit is soft, remove from the heat and allow to cool slightly, then puree the sauce in a blender until completely smooth. Pour into a glass jar. Store any leftovers in the fridge.
  5. Once the ribs are finished cooking and you are ready to grill them, preheat the grill to medium-high heat. Remove the ribs from the crockpot and brush them with the barbecue sauce. (Be careful when handling the ribs; they are really going to want to fall apart. This is obviously what you want, but it does make them a little tricky to handle.)
  6. Cook the ribs on the grill for 5-8 minutes or until light grill marks appear. Carefully remove the ribs from the grill and place on a serving plate. Brush with more BBQ sauce and serve warm. Enjoy!
Image Source: Half Baked Harvest
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