Grilled Slow Cooker Ribs: The Ultimate Summer BBQ Hack

The scent of barbecue always takes me back to summer evenings at my grandfather’s. He wasn’t a fancy chef, but he had a magic touch with ribs. I remember him tending the smoker for hours, the smoky aroma filling the air and promising a feast. These Grilled Slow Cooker Ribs, however, offer a delicious, quicker alternative to traditional smoking, capturing that same incredible tenderness and smoky flavor with a fraction of the effort.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 to 9 hours
• Total Time: 8 hours 15 minutes to 9 hours 15 minutes
• Servings: 6
• Dietary Type: Generally gluten-free (check barbecue sauce ingredients)

Ingredients

• 3 1/3 lbs pork back ribs
• 1/4 cup packed brown sugar
• 1/2 teaspoon pepper
• 1 tablespoon liquid smoke
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 medium onion, sliced
• 1/2 cup cola
• 1 1/2 cups barbecue sauce

Equipment Needed

• 6-quart slow cooker
• Small mixing bowl
• Vegetable spray
• Grill

Instructions

1. Begin by preparing your slow cooker. Spray the inside of your 6-quart slow cooker with vegetable spray. This will prevent the ribs from sticking and make cleanup a breeze.
2. Prepare the ribs. Remove the inner skin from the pork back ribs. This membrane, also known as the silverskin, can be tough and chewy, so removing it will ensure a more tender final product. To do this, slide a butter knife under the membrane at one end of the ribs. Use a paper towel to grip the membrane and gently pull it away from the bone.
3. Make the rub. In a small mixing bowl, combine 1/4 cup packed brown sugar, 1/2 teaspoon pepper, 1 tablespoon liquid smoke, 2 finely chopped garlic cloves, and 1 teaspoon salt. Mix thoroughly until well combined.
4. Apply the rub. Rub the brown sugar mixture generously into the ribs, ensuring that all sides are coated evenly. This rub will create a flavorful crust and help to tenderize the meat during the slow cooking process.
5. Prepare the ribs for the slow cooker. Cut the ribs into approximately 4-inch pieces. This will make them easier to fit into the slow cooker.
6. Layer the ingredients in the slow cooker. Place the cut ribs on the bottom of the prepared slow cooker. Top the ribs with the 1 sliced medium onion.
7. Add the cola. Pour 1/2 cup cola over the ribs. The cola adds a subtle sweetness and helps to tenderize the meat even further.
8. Slow cook the ribs. Cover the slow cooker and cook on the low heat setting for 8 to 9 hours, or until the ribs are very tender. The cooking time may vary depending on your slow cooker, so check for doneness after 8 hours. The ribs are ready when they are easily pierced with a fork and the meat pulls away from the bone.
9. Prepare for grilling. Remove the ribs from the slow cooker and discard the liquid. Be careful, as the ribs will be very tender and may fall apart easily.
10. Grill the ribs. Place the ribs on a heated grill over medium heat (about 350°F or 175°C).
11. Glaze and grill. Brush the ribs generously with 1 1/2 cups of barbecue sauce.
12. Final grill. Cover the grill and cook the ribs for 15 minutes, turning and basting with more barbecue sauce occasionally, until the sauce is caramelized and the ribs are heated through. Be careful not to burn the sauce. Position the ribs 4 to 6 inches from the heat source.

Expert Tips & Tricks

• Don’t skip removing the membrane: This makes a huge difference in the final texture of the ribs.
• Use a good quality barbecue sauce: The flavor of the sauce will greatly impact the overall taste of the dish. Choose one that you love!
• Adjust the cooking time: If your slow cooker tends to cook faster, start checking the ribs at 7 hours. You want them to be tender but not falling apart completely.
• Broiler Alternative: If you don’t have a grill, you can broil the ribs for a similar effect. Place them on a baking sheet lined with foil and broil for a few minutes per side, watching carefully to prevent burning.
• Spice it Up: For a spicier flavor, add a pinch of cayenne pepper to the dry rub.
• Make Ahead: The ribs can be cooked in the slow cooker a day in advance. Let them cool, then refrigerate. Brush with barbecue sauce and grill just before serving.

Serving & Storage Suggestions

Serve these Grilled Slow Cooker Ribs hot off the grill with your favorite barbecue sides, such as coleslaw, corn on the cob, potato salad, or baked beans. They are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake at 300°F (150°C) until heated through, or microwave in short intervals. You can also freeze the ribs for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	809.2 kcal	N/A
Calories from Fat	545 g	67%
Total Fat	60.6 g	93%
Saturated Fat	22.2 g	110%
Cholesterol	204.1 mg	68%
Sodium	1091.1 mg	45%
Total Carbohydrate	21.2 g	7%
Dietary Fiber	1.1 g	4%
Sugars	13.9 g	N/A
Protein	42 g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice Rub Variations: Experiment with different spice combinations for the rub. Try adding smoked paprika, chili powder, or garlic powder for different flavor profiles.
• Cola Alternatives: If you don’t have cola, you can use apple juice or beer for a similar effect.
• Barbecue Sauce Options: Use your favorite barbecue sauce or make your own from scratch. There are countless recipes online to suit every taste. For a healthier version, look for low-sugar or sugar-free barbecue sauces.
• Pork Cut: While this recipe calls for pork back ribs, you can also use spare ribs. Spare ribs are meatier and require slightly longer cooking times.
• Smoky Infusion: To enhance the smoky flavor, add a few drops of hickory liquid smoke to the barbecue sauce during the grilling process.

FAQs (Frequently Asked Questions)

Q: Can I use frozen ribs for this recipe?
A: Yes, but make sure to thaw them completely in the refrigerator before cooking. This will ensure even cooking and prevent the ribs from becoming tough.

Q: Can I skip the grilling step?
A: While the ribs will be cooked through after the slow cooker, the grilling step adds a delicious caramelized crust and smoky flavor that is highly recommended.

Q: How do I know when the ribs are done?
A: The ribs are done when the meat is very tender and easily pulls away from the bone. You should be able to pierce them easily with a fork.

Q: What if my barbecue sauce starts to burn on the grill?
A: If the sauce is burning, move the ribs to a cooler part of the grill or reduce the heat. You can also baste them with a little water or apple juice to prevent burning.

Q: Can I add other vegetables to the slow cooker?
A: Yes, you can add other vegetables such as carrots, celery, or potatoes to the slow cooker along with the onion for a more complete meal.

Final Thoughts

These Grilled Slow Cooker Ribs are a guaranteed crowd-pleaser for any summer gathering. The combination of slow cooking and grilling creates incredibly tender, flavorful ribs with minimal effort. Don’t be afraid to experiment with different spice rubs and barbecue sauces to find your perfect flavor combination. So fire up the grill, gather your friends and family, and enjoy a truly unforgettable barbecue experience. Share your results and variations – happy grilling!