A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. 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And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina","recipeIngredient":["4-1\/2 pounds pork baby back ribs","1-1\/2 teaspoons pepper","2-1\/2 cups barbecue sauce","3\/4 cup cherry preserves","1 tablespoon Dijon mustard","1 garlic clove, minced"],"recipeInstructions":[{"@type":"HowToStep","text":"Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce."}],"recipeYield":"5 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 921 calories","fatContent":"58g fat (21g saturated fat)","cholesterolContent":"220mg cholesterol","sodiumContent":"1402mg sodium","carbohydrateContent":"50g carbohydrate (45g sugars","fiberContent":"2g fiber)","proteinContent":"48g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":63,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Librartist"},"reviewBody":"A crock pot makes ribs very fall off the bone tender. But I like them brown & crunchy eat off the bone. They get too soggy in the crock pot","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathy234"},"reviewBody":"
Sauce is delicious, great ribs!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBandAid"},"reviewBody":"These are my husband's favorite ribs. I just made them again for his birthday. I cooked for 6 hours then put them under the broiler for 5 minutes to crisp up. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTooth"},"reviewBody":"I made this recipe at least 6 times, and passed it on too! Everyone loves it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveProcessor"},"reviewBody":"I have one other rib recipe that uses whiskey which is almost on par with this one...almost. I don't tweak this at all but I really don't like fatty ribs...kind of ruins the experience so, in order to thoroughly enjoy this recipe, I take about half an hour and pull all the fat I can, as well as silver skin off the meat and bones...then proceed. Stunning!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePlane"},"reviewBody":"I'm not one to usually eat ribs, but when I saw a small, meaty pack of ribs at the store, I had to try them. Absolutely, delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"I cooked the ribs without sauce in the slow cooker for 2 hours, drained off all the liquid, and then spooned sauce over each rib portion, put them back in the slow cooker for about 2 more hours. When we were ready to eat I put the ribs in the oven at 450 with the sauce from the cooker for about 20 minutes to heat through. The sauce was not runny when cooked this way. Delicious!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBox"},"reviewBody":"To girl43: Another way to reduce the fat in ribs is to boil them for a short while before beginning the cooking process. That gets rid of a lot of the fat. I love all kinds of recipes for ribs. As soon as I can lay my hands on some cherry preserves, I am going to try this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFish"},"reviewBody":"Followed recipe using boneless country-style ribs. Used \"Baby Ray's\" Original Sauce and the cherry preserves. The sauce was tangy with a little sweetness. Served over rice. I would make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBoomerang"},"reviewBody":"Good flavor, fall of the bone. Somewhat dry. Maybe cooking for 8 hours was too long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBattery"},"reviewBody":"My husband was disappointed that he didn't have time to do a run and grill the ribs I had purchased, so I fixed them with this recipe. He was very pleased with the results.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"The meat comes apart and the flavor is very tasty. It is an easy recipe for a busy family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Green8Ball"},"reviewBody":"We loved it, easy fell off the bones. I did not have cherry presserves so used strawberry, still good with my choice of bar-b-que sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRaindrop"},"reviewBody":"I also made this when I first saw the recipe in the magazine last year. Never having ventrured into making BBQ ribs b\/4 couldn't believe how easy and absolutely delicious these were. My son, who is quite an excellent cook, gave it rave reviews and asked for the recipe - That speaks volumes in our family. My trick to the runny sauce is to make double the sauce, add half to begin with and then the last 1-2 hours b\/4 serving drain the original sauce and add the fresh reserved sauce. This really freshens it up and gives you a better sauce to serve. (I just take the ribs & place in a bowl and pour the original sauce down the toilet!!??- Hope this helps!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleAirBalloon"},"reviewBody":"Used Peach preserves--yum. Have also used the same sauce on chicken wings--also a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTeepee"},"reviewBody":"Very nice spin on ribs.....loved them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottle"},"reviewBody":"Yum! I agree that the sauce is on the thin side and may try the suggestion to cook for awhile, then drain fat before putting sauce on. I substituted chery pie filling for cherry preserves and ran all the sauce through the food processor so the cherries weren't whole.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueProcessor"},"reviewBody":"Very good. Pretty much falls off of the bone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedScissors"},"reviewBody":"This sauce is yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPaw"},"reviewBody":"This is the second time I made this, only after 6 hours I finished them off on the grill. I slathered sweet baby rays sauce on for the finishing touch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButton"},"reviewBody":"This is the easiest ribs recipe. I am a beginner cook and you really can't mess this up. The meat falls off the bone. My husband and I actually ate these with just a fork!The portions are kind of high so I just cut everything in half.Next time I'm going to add some crushed red pepper to spice it up a bit more.LOVE LOVE LOVE IT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"44338","romance_copy_dek":"A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. 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