I have made these ribs for the last three years during the Super Bowl. They are always a hit! With a bit of prep time the night before (I pre-bake the ribs and mix up the sauce), all you have to do the day of the game is get up reasonably early to pop everything in the slow cooker and stir it every once and awhile.
We had a pretty big crowd this year, so I bought a big package of pork side ribs at Costco. They wouldn’t all fit in the slow cooker, so I doubled the sauce and put whatever didn’t fit in the slow cooker in the Dutch Oven and cooked them in the oven at 225F for the same amount of time as the ones in the slow cooker. They turned out fine. At the end of the cooking time I spooned all the sauce into the Dutch Oven and placed it on the stove on high to thicken it.
I served the ribs with buttermilk biscuits to mop up the sauce. Once I placed them on the table, they were gone in minutes!
Super Bowl Slow-Cooker Ribs
4 lbs. pork ribs (either baby back or side ribs)
salt and pepper
2 teaspoons garlic powder or garlic sale
1 cup ketchup
1 cup barbeque sauce
1 cup chili sauce
1/2 cup brown sugar
4 tablespoons red wine vinegar
2 teaspoons dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
Preheat oven to 400F.
Season ribs with salt, pepper and garlic powder/salt. Place in a shallow baking pan. Brown for 15 minutes in the oven, then turn over and brown for another 15 minutes. Drain the fat.
In a bowl, mix together all the sauce ingredients.
Place the previously browned ribs in the slow cooker. Pour the sauce over ribs, and mix to coat all the meat. Place the cover on the slow cooker.
Cook on the low setting for 6 to 8 hours or until the ribs are tender. To thicken sauce, set the temperature to high and place the lid ajar during the last half hour.
(Note: The browning of the ribs and mixing the sauce can be done the night before)