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2. Break Out the Crock Pot: These Slow Cooker Recipes Work ... - AOL

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   Get the recipe for Slow Cooker Ribs. RELATED: 70+ easy BBQ side dishes ... Orange BBQ Ribs. Grilled ribs may look beautiful, but the slow cooker makes them fall-off-the-bone delicious without ...

3. BBQ Short Ribs Recipe - AOL

   homepage.aol.com/food/recipes/bbq-short-ribs

   Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot. 3. Bake at 350°F. for 1 hour or until the ribs are ...

4. 18 Easy Slow-Cooker Recipes for Super Bowl Sunday - AOL

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   Don’t skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you’d get from grilling. View Recipe Slow-Cooker Chicken & Pinto Bean Enchilada Casserole

5. 52 Recipes to Keep Your Slow Cooker Bubbling While You're Busy

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   1. Mashed Potatoes. This slow-cooker recipe makes mashed potatoes a convenient dish to prepare, and it can be made plain and simple or with extras like scallions or roasted garlic.

6. Here’s How You Can Smoke Ribs Without a Smoker - AOL

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   This simple gas grill technique can be used for sumptious ribs, as well as any other meat you'd like to smoke at home. No smoker? No problem. This simple gas grill technique can be used for ...

7. Ribs (food) - Wikipedia

   en.wikipedia.org/wiki/Ribs_(food)

   In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 6-8 hours creates a tender finished product. Fish ribs ...

8. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   St. Louis–style barbecue is characterized by its process of grilling and then saucing the meat. The cooking time for St. Louis–style barbecue is faster than other styles because it does not require smoking the meat for hours or applying a dry rub. [2] St. Louis barbecue sauce is tomato-based, sweet, and vinegary. [2]

9. Indirect grilling - Wikipedia

   en.wikipedia.org/wiki/Indirect_grilling

   Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring. [1]