Best 7 Slow Cooker Barbecue Sauce Recipes

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

SLOW-COOKER BARBECUE SAUCE

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients in cooker.
• Cover; cook on Low heat setting 6 to 8 hours.
• With wire whisk, vigorously beat sauce before serving. Sauce will hold on Low heat setting up to 2 hours; stir occasionally. Store covered in refrigerator up to 2 weeks.

SLOW COOKER BBQ SAUCE

Steps:

• Combine all ingredients in a crock-pot or slow cooker. Cook on high for 3 hours, then reduce to low and cook for additional 2 hours.
• Remove lemon slices and allow sauce to cool before storing in the refrigerator.

SLOW COOKED BBQ RIBS (FOR CROCK POT)

Steps:

• Do not pre-heat the slow cooker.
• Dice up the onion, add to crock pot.
• Rub the ribs with salt and pepper, add to crock pot.
• Dump BBQ sauce on top.
• Cook on low setting for 8-10 hours.
• Try not to lift the lid too much.
• The meat will FALL OFF THE BONE!

SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
• Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
• Cook low and slow for eight hours or high for four hours.
• After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
• Cut the ribs, serve with bbq sauce.
• Enjoy!

SLOW-COOKER BARBECUED RIBS

Steps:

• Spray inside of 4- to 5-quart slow cooker with cooking spray.
• Remove inner skin from ribs; cut into 4-inch pieces. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Layers ribs and onion in slow cooker. Pour cola over ribs.
• Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
• Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Steps:

• Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
• Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
• Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
• Set aside to cool before serving.
• Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
• Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
• In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
• Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.