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Slow Cooker Louisiana Ribs {Cajun-Style}

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Hello! These Slow Cooker Louisiana Ribs were so good! The recipe is adapted from Kelly at Wildflour’s Cottage Kitchen. Her rib recipe is made in the oven, I converted it to a slow cooker recipe because I know that ribs do well in the slow cooker too! I am participating in a blog hop where we all make a recipe from each other’s blogs, but we don’t know who made who’s recipe until today.

I am new to Kelly’s blog and I was happy to see how delicious all her recipes are. We seem to have the same taste in food. I was eying a few other of her recipes like her Millionaire Pie and her Cerveza Chicken Chimichangas.

The ribs start with a homemade Cajun dry rub. It may seem like a lot of ingredients, but if you cook a lot you will probably have most of the seasonings in your pantry.

Slow Cooker Lousiana Ribs {Cajun Style}

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I marinated my ribs overnight in a zip lock bag. It is not mandatory, but I love doing this because if I prep the ribs the night before I won’t have rib mess first thing in the morning as I am trying to fix breakfast.

Slow Cooker Lousiana Ribs {Cajun Style}

I cooked the ribs in my 6-quart slow cooker. I spray the crock pot with non-stick spray so clean up will be easier.

Slow Cooker Lousiana Ribs {Cajun Style}

I also used Kelly’s kicked up barbecue sauce recipe. Use your favorite barbecue sauce and add a few more ingredients to spice up the ribs even more.

louisiana ribs-2-3

Below is what the ribs look like after 8 hours of cooking with a little more barbecue sauce brushed on. DELISH!

Slow Cooker Louisiana Ribs

I served these beauties with slow cooker baked potatoes and homemade slaw. A perfect Sunday dinner.

Slow Cooker Louisiana Ribs {Cajun Style}

Slow Cooker Louisiana Ribs
 
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Author:
Serves: 4
Ingredients
  • 1 rack pork baby back ribs
  • ½ cup water
For the dry rub
  • 1 Tbsp. paprika
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 1 tsp. pepper
  • ¾ tsp. onion powder
  • ¾ tsp. dried leaf oregano
  • ¾ tsp. dried leaf thyme
  • ½ tsp cayenne pepper
  • ½ tsp. creole seasoning
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup packed brown sugar
For the barbecue sauce
  • 1 cup barbecue sauce (use your favorite!)
  • ½ tsp. molasses
  • ½ tsp. creole seasoning
  • ¼ tsp. garlic powder
  • ⅛ tsp. onion powder
Slow Cooker Size:
  • 6-quart or larger
Instructions
  1. Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside.
  2. Put the ribs on a large cutting board, flip them over so the curved side is up. Remove and discard the silver skin, I do this but getting my fingers under middle edge on one side and pulling up, most of the time I can get it off in one piece. Cut the ribs into 4 even portions. I do this because it fits nicely in the slow cooker.
  3. Using your hands rub the dry rub on the ribs on both sides. Place the rib pieces into the slow cooker that has been sprayed with non-stick cooking spray. Take half of the barbecue sauce and spread over the ribs (being careful not to contaminate the rest of the barbecue sauce with the raw meat, that sauce will be used later when the ribs are cooked.) Add the ½ cup water around the ribs.
  4. Cover and cook on Low for 8 hours without opening the lid during the cooking time.
  5. Brush the remaining barbecue sauce on the ribs.
  6. Enjoy!

Recipe Adapted from Wildflour’s Cottage Kitchen.

Shared at Meal Plan Monday at Southern Plate.

Sarah

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Comments

  1. Hi, Sarah, and nice to meet you!! Thrilled to pieces that you enjoyed my ribs!! I hope that you had as much fun as I did, and thank you so much for the kind write-up and gorgeous photos!! 😀

    Reply

  2. Sarah, these do sound amazing!!! I’ve never done ribs in the slow cooker but they look like they came out perfect!!! Cant wait to try it out!

    Reply

  19. Sarah, these look absolutely amazing! We always do ribs in the oven or smoker outside, but now I’m going to try them in the crockpot too!

    Reply

  24. Just like you I made my own adjustment. You adapted these from an oven method to the crockpot, I adapted them back to the oven, but, I mixed the spices with a half cup of BBQ sauce, coated the ribs and baked them at 325* in a Reynolds cooking bag, for an hour and a half. They were tender, moist and are now our new favorite. But use baby back ribs, not regular sized, as regular ribs are too fatty. Thank you for giving me the confidence to make my own changes like you did.

    Reply

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