Crock-Pot Ribs with Balsamic & Sorghum

Crock-Pot Ribs with Balsamic & Sorghum

Cook up a batch of these Crock-Pot Ribs with Balsamic & Sorghum so you don’t have to give up a bbq favorite just because the weather’s getting colder.

That’s because you slow cook ribs in a crock-pot instead of cooking them on the grill.

No need for a fancy smoker either! All you need to have is a six quart slow cooker before attempting this slow cooker ribs recipe.

No need for a smoker to cook up a batch of these Crock-Pot Ribs with Balsamic & Sorghum. That’s because you slow cook ribs in your crock-pot instead of cooking them on the grill.

Why these crock-pot ribs are amazing!

To slow cook ribs in a crock-pot takes a little preparation the night before, but you’ll come home to a house that smells amazing.

Plus, you’ll have a meal on the table less than 30 minutes after arriving home. Slow cooker pork ribs are much faster (let along cheaper and healthier) than hitting your favorite barbecue joint on the way home from work.

You don’t have to worry about missing the smoky flavor of barbecued ribs with these slow cooker ribs either, as the smoked paprika in combination with the balsamic vinegar and Marsala cooking wine does the trick.

Slow cooker pork ribs take a little planning but are healthier and just as easy as picking up something at the local BBQ joint.

How to make slow cooker ribs

The slow cooker ribs recipe uses a rub of minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper along with sorghum syrup. You apply this mixture to the ribs and let it sit in the crock overnight in the refrigerator to give the ribs that amazing flavor.

What’s sorghum syrup? It’s a sweetener similar to brown rice syrup or molasses that’s very popular in the south for baking and cooking. You can buy sorghum online.

If you’re unable to find it or don’t want to buy sorghum just for this crock-pot ribs recipe, you can use real maple syrup, molasses, honey or agave nectar instead.

After marinating overnight, the slow cooker pork ribs are then slow cooked in balsamic vinegar and Marsala cooking wine. (Cooking wine, not Marsala wine.) You can find both in the vinegar section of the grocery store.

The slow cooker ribs recipe uses a rub of minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper along with sorghum syrup.

Serving up the slow cooker pork ribs

I cooked up the crock-pot ribs with some nutritious sweet potatoes to make this a true one pot recipe!

You can turn them into Marsala Sweet Potato Mash with the rest of the Marsala cooking wine.

Or serve the sweet potatoes a little smear of a buttery spread and a dash of sea salt.

However, my favorite way is to slice up the sweet potatoes and pour on some of the Balsamic & Sorghum Drizzling Sauce, since it’s not just for the ribs.

The Crock-Pot Ribs with Balsamic & Sorghum goes great with a side salad and some Wine and Rosemary Quinoa, too!

The slow cooker pork ribs are cooked with sweet potatoes right in the crock-pot making this a true one pot meal!

Best slow cooker ribs for your party!

Crock-Pot Ribs also make a terrific party appetizer. Since you can fit two 3-pound slabs of pork loin ribs in a six quart slow cooker, just double the recipe and omit the sweet potatoes.

After about five to six hours, check to see if the pork ribs are cooked through, but not done so they’re falling apart. (The meat should stay on the bone.)

Cut the ribs apart, and place them back in the slow cooker on low for an hour before the party. Serve the drizzling sauce as a dipping sauce. Your guests will love ‘em!

Looking for another slow cooker rib recipe? Try Crock-Pot Baby Back Ribs with Sweet Potatoes.

Crock-Pot Ribs with Balsamic & Sorghum

Crock-Pot Ribs with Balsamic & Sorghum

Ingredients

  • 1 (3 pound) rack pork loin back ribs

For the rub

In the slow cooker

For the drizzling sauce

Directions

For the pork ribs

  1. To make the rub, combine minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper.
  2. Rub evenly over the rack of pork ribs.
  3. Place the rack of ribs inside the stoneware crock so the meat side is touching the inside of the crock. Place lid on crock and place in refrigerator to marinate overnight.
  4. In the morning, add water, Marsala cooking wine, and wrapped sweet potatoes to crock. Place stoneware crock into slow cooker on low and cook for 8 hours.

For the Balsamic and Sorghum Drizzle Sauce

  1. Combine drippings, water, balsamic vinegar and sorghum in a saucepan.
  2. Bring to a boil over medium-high heat.
  3. Lower heat to medium low. Simmer until reduced to about 1 cup – 15 to 20 minutes. Stir occasionally.
  4. Serve the Balsamic and Sorghum Drizzle Sauce on the ribs, the sweet potatoes, and anything else that may end up on your plate!
Prep Time: 1 Hour
Cook Time: 8 Hours
Total Time: 9 Hours
Servings: Serves 4 to 6
  • Serving size: 3 to 4 ribs and 2 sweet potatoes per person

Originally published on October 8, 2013. Updated with new pictures and information.

These Crock-Pot Ribs with Balsamic & Sorghum taste like ribs cooked on the grill. These slow cooker pork ribs will be a hit with family and friends! The sweet potato side dish is cooked right in the 6-quart slow cooker, making this a true one pot meal. #recipe #easy #recipeoftheday #healthyrecipes #glutenfree #easyrecipes #dinner #easydinner #ribs #pork #onepotmeal #onepot #slowcooker #crockpot

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