Hard Cider BBQ Ribs make the room go “Oh, God, yes.”
Hard cider, BBQ sauce, and just a little Cajun seasoning for kicks. This ribs recipe is so easy, it’s barely a recipe at all. It isn’t so much about making things from scratch as it is about combining the right flavors. I’ve tried all kinds of hard cider and barbecue combinations and at the end of the day, this is by far the right one for me. I know it might be a bit difficult to track them down depending where you are in the country, but every bit of the flavor depends on it. It’s worth the hunt.
I have to state for the record that none of these guys are paying me, it’s just my personal experience and years of trial and error that got me this combination and it’s the one I stick with. I know it might sound strange to season the water when you boil them, but believe me, that’s a huge necessity for these ribs. You’ll taste the flavor in the end. Make sure to watch your ribs when you boil them. I never put the burner on max temperature because as soon as that fat starts to render the water will start to boil over. Make sure you leave a bit of clearance and maybe use a lid to avoid some big spill-overs. That being said that’s the only hard part, and yes the little kiss on the grill/frying pan is well worth the effort. Good luck, and enjoy!
Hard Cider BBQ Ribs Recipe
Prep Time: 10 mins | Cook Time: 4 hours 20 mins | Total Time: 4 hours 30 mins
Step 1. Place your barbecue sauce, N’Orleans Cajun Seasoning, and hard cider in the slow cooker and begin heating on high.
Step 2. While the slow cooker is heating up, cut ribs into 2-3 rib segments and place in a large pot. Fill with water, leaving a decent amount of clearance at the top. Add your creole seasoning to the water and set for boil. Once the ribs start to boil set a time for 20 minutes. Cook the full 20 minutes or until roughly a 1/4 inch of bone is poking out on the ends.
Step 3. Remove the ribs from the pot and place them in the slow cooker ensuring that the sauce almost completely covers the ribs. Turn them about half way through if there are still tops of them poking out to ensure an even cook. Cook for 3 1/2 – 4 hours or until fall of the bone tender.
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