These spicy, sweet, sticky Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves will surely become a summer favorite! Made effortlessly in the slow cooker, the kitchen stays cool and the ribs are falling-off-the-bone delicious!
This delicious summertime recipe is sponsored by Sprouts. All opinions are my own.
I remember as a child the embrace of summer was immediate. One day we were in school, the next we were frolicking outdoors without a care. Especially since having school aged children, the end of the school year feels like three months jammed into one, leaving me figuratively crawling across the finish line on my hands and knees.
Memorial Day weekend is the gateway to summer and serves to kick start summer food and some well-needed chilling out. We did it right this year with Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves!
Now that summer is here, the parade of grilled specialties has begun: burgers, hot dogs, steaks, chicken, veggies and of course ribs. As much as I love to grill, I realized something valuable last summer: slow cookers aren’t just for winter.
During the peak summer months, I would do anything to keep my kitchen cool and slow cookers are fantastic for this. The ‘fix it and forget it’ ease of slow cookers allows setting up this delicious recipe for Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves in the cool of the morning and by dinner time succulent, falling-off-the-bone ribs will be ready complete with a spicy, sweet sauce (that part takes about 15 minutes of simmering stove top).
When my friends at Sprouts asked me to create another summer recipe after whipping up Olive Oil Ice Cream with Peach Ripple I knew a twist on classic ribs was in order. Smoky, spicy, sweet ribs made with Sprouts signature Blackberry Preserves had my mouthwatering before even starting the recipe. Adding cherry cola adds a sweet depth of flavor to the sauce making it irresistible.
Can I confess? When I look at a recipe that has more than a handful of ingredients I tend to assume it will take too long and shy away. In case you are like me I want to assure you that this recipe can be whipped up lickety split. The bulk of ingredients are spices that only take seconds to measure out and mix together. And boy each one is worth it. I feel sure you’ll fall in love with the flavor and texture of these ribs and their luscious sauce.
Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves
- 4 ½ pounds Baby Back Ribs , rinsed, patted dry with paper towels and cut into 4 sections
- 1 ½ teaspoon ground Black Pepper
- 1 ½ teaspoon Kosher Salt
- 1 cup Sprouts Signature Organic Blackberry Preserves
- 1/3 cup Ketchup
- 2 tablespoons Worcestershire Sauce
- 1/3 cup Apple Cider Vinegar
- 1 tablespoon ground Mustard
- 1 teaspoon ground Chipotle Powder
- ¼ teaspoon Cayenne Powder
- ½ teaspoon Smoked Hot Paprika
- ¼ cup Dark Brown Sugar
- ½ teaspoon Liquid Smoke
- ½ teaspoon Red Pepper flakes
- 5 medium cloves Garlic , minced or pressed,
- ½ teaspoon Onion Powder
- 12 ounces Cherry Cola
- ½ teaspoon Cornstarch
Instructions for cooking the Ribs:
Mix salt and pepper together in a small bowl. Rub into both sides of the ribs.
In a medium mixing bowl combine ¾ cups of the blackberry preserves, and all following ingredients EXCEPT the cherry cola and cornstarch. Whisk to fully combine ingredients. Brush on both sides of the ribs and place them into a 4 quart or larger slow cooker. Pour the remaining sauce in the slow cooker.
Pour 1 cup of the cherry cola (reserve the rest) into the slow cooker. Cook 8 hours on LOW spooning the liquid over any exposed ribs every few hours.
Instructions for making the sauce:
When the ribs are done cooking, gently remove them from the slow cooker (they will be almost falling off the bone) and place them in the oven on very low heat just to keep them warm. They may be wrapped in foil if preferred.
Spoon any excess fat from the surface of the liquid in the slow cooker (and discard) and pour the liquids into a medium saucepan. Alternatively, the slow cooker liquids may be poured into a heatproof bowl and allowed to cool slightly to skim any access fat from the surface (it will separate on the surface).
Spoon ¼ cup of the liquid into a small mixing bowl. Add the cornstarch, whisk to combine and return back to the saucepan of liquid.
Whisk in the remaining cherry cola (1/2 cup) and blackberry preserves (1/4 cup); bring the liquid to a boil. Reduce to a simmer, stirring periodically, until the sauce reduces to 1 ½ cups. (approximately 15-20 minutes).