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.
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.
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.
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.
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.
Best slow cooker ribs for your party!
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
- 1 (3 pound) rack pork loin back ribs
For the rub
- 6 large garlic cloves, minced
- 2 tablespoons finely chopped lemon thyme
- 2 tablespoons sorghum syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon pepper
In the slow cooker
- 1 cup water
- 1 cup Marsala cooking wine
- 8 small sweet potatoes, wrapped in aluminum foil
For the drizzling sauce
For the pork ribs
- To make the rub, combine minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper.
- Rub evenly over the rack of pork ribs.
- 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.
- 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
- Combine drippings, water, balsamic vinegar and sorghum in a saucepan.
- Bring to a boil over medium-high heat.
- Lower heat to medium low. Simmer until reduced to about 1 cup – 15 to 20 minutes. Stir occasionally.
- Serve the Balsamic and Sorghum Drizzle Sauce on the ribs, the sweet potatoes, and anything else that may end up on your plate!
- Serving size: 3 to 4 ribs and 2 sweet potatoes per person
Originally published on October 8, 2013. Updated with new pictures and information.