These easy Crockpot Barbecue Ribs are best served with with Sweet Potato fries and homemade coleslaw (Note: this meal is best made in the morning for eating in the evening as they can be slow cooked). Kids love this recipe, and if you aren’t a fan of ribs or want a cheaper cut of meat, you can use a pork or beef roast, or even stew meat! Below, I’ve included directions on how to make all three things, but omit the sweet potatoes and coleslaw if you prefer other sides.
You need:
- 3-4 lbs beef or pork ribs (or roast if you’d prefer)
- Homemade coleslaw (recipe below, consider making ahead)
- 2 medium sweet potatoes
- 1.5 or more cups tomato sauce (from jar, no spices added)
- 1 6oz can tomato paste
- Spices of choice to taste (I used 1 T minced garlic, 1 tsp onion powder, salt pepper, and paprika)
- ¼ cup honey + ¼ cup molasses (or ½ cup of either one)
- 2 T Worcestershire
- 1 T apple cider vinegar
What to do:
- Turn Crockpot on low (Note: if you don’t have a crockpot, you can do this same recipe in the oven for 2 hours at 325, but the flavor is not quite as good)
- Put ribs or beef into crockpot or large oven safe dish and top with tomato sauce and paste, spices, honey/molasses, Worcestershire and apple cider vinegar and stir. Put lid on and cook on low for about 8 hours (or in oven for 2 hours)
- Make cole slaw with above recipe and put in fridge
- About 45 minutes before you plan to eat, slice sweet potato into thin strips and toss in 3 T olive oil with spices of choice and salt
- Bake at 400-425 until browned and crispy
- Remove, serve all together. Can substitute salad for coleslaw
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