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Lots of good things going on today.
Clearly these ribs, but also some other fun things too!
First, my younger brother, Kai got into the school he wanted (FIDM) in LA and I could not be more exited for him. When he told me, it pretty much made my Monday. I might just be living vicariously through him though. He will be attending the same school that I always thought I wanted to go to…until I didn’t… and decided to change career paths… did a complete 360… and here I am.
It’s a long story and I have told it before, so I will not go over all the details and bore you…again.
But really, I am SO exited for him. I think it will be the perfect school for him, he is going to KILL it in the filming world.
And ok, I am pretty exited he is going to be in sunny, warm LA. The land of food photography props galore. Yess.
Alright, and equally exciting is some news about the goats. You remember yesterday how I said we would not be receiving milk from our goats until next summer? Yeah, well Heather, the woman who we bought our cute little goats, Mara and Layla, from emailed my mom telling her the birth stories of the two girls and giving us their lineage. She also said that she was going to need to cut down the size of her heard with their next round of babies and asked if we would be interested in taking a milking goat, Mara’s dam (mother) Tiramisu.
Oh my gosh, yes!!
Well, that’s what I said when my dad told me, BUT he’s a little scared to be taking on a milking goat with everything we already have going on…so I am working on him. And I need him on board because I definitely don’t have enough time to be milking goats twice a day, BUT I so want the milk. Like SO bad. The days need more hours. Yes, like a lot more hours.
So while this is not a done deal, I have both my fingers crossed…Tiramisu, she even has the perfect name – once we get her I promise to make some tiramisu with goat’s milk! I will update you on this front, once I know a bit more.
Ok and third, I spent most of Monday with little miss Asher. I haven’t spent a whole day with her since I officially moved out of the “rents” house.
My family went rafting, so Asher was stuck with boring, always working me. She talked my ear off, somehow convinced me that making a cake was a good idea (in the midst of my already messy, food filled kitchen) and then stole my laptop and watched gymnastic on YouTube for like two hours.
We also maybe danced around the kitchen screaming (cause neither of us can sing) the entire Taylor Swift 1989 album while we made the said cake. FYI, the girl know all the words to every song.
She’s six and probably Taylor’s BIGGEST and littlest fan ever. She knows it all.
Oh, and Asher also made this sweet comment, “Tiegs, all the food you made today is beautiful”. And then she asked to make a cake.
Girl sure knows how to play me.
But the best part of this post is most definitely these fall off the bone, spicy, sweet and bone lickin’ good, crockpot grilled fiery habanero apricot BBQ ribs.
You guys, the crockpot is the magic way to cook ribs. Like no joke, these ribs came out perfect. In fact, the Colorado BBQ Challenge was in town over the weekend and the entire family agreed that the chewy ribs they had there didn’t even come close to my ribs.
But then again, my BBQ sauce is kind of amazing too. It’s spicy, sweet and full of summer fruit. I know it seems a little weird to be adding fruit to a BBQ sauce, but when paired with those spicy habanero chilies it’s the perfect balance of sweet and spicy.
Clearly, I have the 4th of July in mind for these ribs. Cook them in the crockpot all day long and then just throw them on the grill right before eating. Could not be an easier or more delicious way to do it.
For reals.
If you do decide to make these for the 4th, you can easily double the recipe to make enough for two racks of ribs. My crockpot fit two full racks, but I don’t think it could fit a third. If you are looking to cook 3-4 racks, I would see if you can borrow a crockpot from someone you know. Kind of a pain, but I promise, once you try ribs in the crockpot you won’t be going back to whatever you did before. AND the cleanup is so easy too!
Heck yes!!!
Crockpot Grilled Fiery Habanero Apricot BBQ Ribs.
Servings: 4 Servings
Calories Per Serving: 1342 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Ribs
- 3 pounds baby back ribs around 1 rack
- 2 tablespoons honey or brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt + pepper
- 1 ounce beer just use your favorite, 12
Fiery Habanero Apricot BBQ Sauce
- 1 1/4 cups ketchup preferably organic
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup pineapple juice or you can sub apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
- 1 1/2 teaspoons kosher salt + 1 teaspoon pepper
- 8 ounces fresh or frozen raspberries
- 4-5 apricots diced
- 4-6 habanero chilies seeds removed (BE CAREFUL!! Wear gloves if possible)
Instructions
- Grabs the ribs and place them on a cutting board. Take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
- In a small bowl, combine the brown sugar, smoked paprika, chipotle chili powder, garlic powder, cinnamon, salt and pepper. Rub the mixture all over the ribs.
- Place the ribs in the bowl of a crockpot and pour the beer into the crockpot. Cover and cook overnight or 6-8 hours on low.
- Sometime while the ribs are cooking, make the BBQ sauce. Combine all the ingredients for the BBQ sauce in a medium size sauce pot. Bring the mixture to a boil and cook until the apricots are very soft, about 10-15 minutes. Once the fruit is soft, remove from the heat and allow to cool slightly, then puree the sauce in a blender until completely smooth. Pour into a glass jar. Store any leftovers in the fridge.
- Once the ribs are finish cooking and you are ready to grill them, preheat the grill to medium high heat.
- Remove the ribs from the crockpot and brush them with the BBQ sauce. Be careful when handling, the ribs are they are really going to want to fall apart. This is obviously what you want, but it does make them a little tricky to handle.
- Place the ribs on the grill and grill for 5-8 minutes or until light grill marks appear. Carefully remove the ribs from the grill and onto a serving plate. Brush with more BBQ sauce and serve warm. Enjoy!!
I mean come on, don’t these look delicious?!?
When you say 1 oz beer, then 12, you mean one 12 oz beer correct?
I use 12 oz. I’ve made this a multiple times and if you don’t have a good seal on your crockpot the liquid evaporates and the sugar will burn on bottom one the crockpot. So I sometimes have to add more beer to keep it from drying out.
Yes, it is a 12 ounce beer. Thank you!
So sorry, it is 1 (12 ounce) bottle of beer.
There’s not much salt in the rub for a whole rack of ribs. Did it taste under salted?
Hi Stan, The amount of salt should be fine, but please feel free to add more to your taste. Hope you love these and let me know if you have other questions. Thanks!
Teighan – you have done it – again. I usually bake my ribs in tinfoil for an hour or two or three (depending on how many) and then use broiler. Same premise here, only much easier and no heating up house. Anyone who cooks will know that these flavors will be fabulous together! I can’t wait to try these, after the tacosenchiladas and such have been done, as they are my fave. BBQ ribs are next on the Halfbakedharvest menu!
Awesome! I hope you love these Reni! Enjoy!
These are The. Best. Ribs. Ever!!!! Making them a second time right now. Served them first time for friends and they are still talking about them. Love your recipes!
YES!! So happy you and your friends are loving this recipe Ginny! Thanks so much! ?
I absolutely Love this recipe! I made it just today for my Husbands Birthday ~ He Loves Ribs! Every Single one of your recipes are right up my alley ~ Love it! I am so glad I found you ~ Thank you!
Thank you Christina! So happy you guys have liked everything!
Hi Tieghan –
I’m DYING to try these, but I’m wondering – how hot are they? I like spice, but I have to admit – I got a little nervous when I saw the recipe note about wearing gloves – haha! I’m thinking maybe I’ll just cut down on the number of habaneros since I don’t want to leave them out altogether.
Thanks in advance for your help 🙂
Brie can’t make them hot enough for me, haha. But you still need to wear gloves no matter how many you use. One tip, if you take out the seeds it will be less hot, that is where most of the heat is – Good luck!
Tieghan…..this was sooooooo good!!! The ribs were tender, meaty, and the sauce was amazing. We had 4 people over for dinner last night (6 people total), and I used 3.5 pounds of ribs. It was barely enough to feed six, especially since everyone wanted way more because everything was so delicious. Next time I”ll have to try and fit 2 of them in my crockpot. I think at least 0.75-1 pound of ribs per person is a good approximation.
I served this with your beer bread as well as a simple salad and my own recipe for blueberry apple pie for dessert.
I had to make a couple of changes:
-Could not find apricots so I used peaches instead
-I used regular chili powder instead of chipotle chili powder.
-We don’t have a grill and I wanted to make sure they would be flavorful, so I browned/baked in a 400 (F) degree oven for about 20 min before putting in the crockpot (not sure this actually did anything….I’ll probably skip this step next time).
-After the ribs were falling apart, I put the sauce on them and then baked them in the oven at 400 degrees F for 10-15 min (watch the sauce to make sure it doesn’t burn!). While you could broil them…baking was really easy and I didn’t want to risk scorching the sauce.
I halved the BBQ sauce recipe and now I’m really thinking I should have made the full batch and put the leftovers in the freezer. It was so yummy.
My husband and kept talking about the ribs before we went to sleep and how we need to make them again!
SOOO Happy you guys loved this and adapted it to your need. THANK YOU!
Amber you are so lucky to have a husband that likes food – mine thinks my sisters and I are obsessed with food (we are) and HalfBakedHarvest is the perfect site to indulge!
This is the third recipe of yours that I have tried – you continue to amaze me! Keep up the good work. I love your blog!
If I do not eat pork, is it possible to do this with beef ribs? Would they be as tender?
Thanks!
Hey Tracy,
I think that would be fine, but I personally have never tried it so I cannot say for sure. I do think the beef ribs would be great though. Let me know how it goes!
Tracy they will be just as tender with beef – trust me! I am a BBQ aficionado, my middle name is all things mexican and bbq. I have made tons of Pork and Beef bbq’s.
These ribs look sticky delicious, I’m loving that apricot bbq sauce! So good!
Congratulations to your brother and thanks for the recipe!. BTW, there are no apricots in the recipe?
drooling over here right now. I live in a land where bbq sauce is a rarity and i dream of bbq like this! I think I can tackle this problem with this recipe.
I finished dinner a couple hours ago, but if these were in front of my face I would eat them. All. Ok most. Looks so good!
How many litres/gallons (or whatever you measure it in) is your crockpot?
I have and 8quart crockpot. Let me know if you have any other questions.
Haha awww, your sis sure knows how to get ya! And congrats to your bro, so exciting! Annnndddd these ribs. Finger. Lickin’. Good.