I live in an apartment building that does not allow BBQs, so my outdoor rib grilling options are limited. Over the years, I have tried many cooking methods, but my favourite way to cook ribs is likely to make professional chefs and BBQ pit masters alike cringe – I use my slow cooker.
I’m not sure if it is an urban cooking legend or just it was just me, but I was convinced that you had to add liquid when using a slow cooker. I was wrong. I’ve cooked baby back ribs, side ribs, and for the pork in this recipe photos – breast bones, all in the slow cooker. Each time they produced fall of the bone, fork tender ribs from slowly braising in the fat from the ribs that slowly releases during cooking.
This three ingredient recipe couldn’t be easier
Garam masala is an aromatic spice mix used commonly in Indian cuisine comprised of cinnamon, mace, peppercorns, coriander, cumin, and cardamon – and it pairs wonderfully with pork.
Some slow cooker recipes call for browning or searing meat before adding to the slow cooker, but I’ve tried this method several times and been able to eat straight from the cooker with satisfaction. Occasionally I will throw them under the broiler for a few minutes to crisp them up, but the extra step is optional.
* This recipes produces a dry rib. For those who like their ribs saucy, add sauce to the ribs in the slow cooker 30 minutes before service.
What you’ll need…
- 1.5 pound of pork ribs, sliced into 1-2 bone segment
- salt to season
- 3 tbsp garam masala
- Generously season the ribs with salt, and then rub the garam masala onto each rib segment.
- Add the ribs to the slow cooker and cook on low for 6-7 hours.
- Remove from the slow cooker and enjoy warm.