Slow Cooker Sriracha Cranberry Baby Back Ribs are some pretty major comfort food!
Slow Cooker Sriracha Cranberry Baby Back Ribs
My family and I experienced an 8-week driving trip around the USA a few years back, and we drove endlessly across Texas until we were satisfied that we had found a proper place to eat BBQ ribs. Have you ever driven across Texas?? Yeah, it’s quite big. It goes on forever. But those ribs were worth the drive. My son Brooks (now an adult) goes absolutely nuts for ribs. He actually lives in Texas now, so he’s lucky to have access to those wonderful Texas BBQ ribs all over the place! When he still lived at home, I created this recipe for slow cooker sriracha cranberry baby back ribs, and he loved those, too.
🛒Ingredients needed:
- kosher salt and freshly ground black pepper
- garlic powder and paprika
- sriracha ketchup
- canned cranberry sauce
- baby back ribs
- water
✏️How to make Slow Cooker Sriracha Cranberry Baby Back Ribs:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
-
In a small bowl, mix together the paprika, garlic powder, salt and pepper and set aside.
-
In a medium bowl, whisk together the Heinz® Tomato Ketchup Blended with Sriracha Flavor and cranberry sauce until smooth. Remove 1 cup of the sauce and set it aside.
-
Remove the ribs from the package and pat dry, and set them meaty side up on a cutting board. Cut the ribs into 3 to 4 rib sections. Sprinkle the dry spice mixture onto the meaty side of the ribs and press to adhere to the meat.
-
Pour the water into the bottom of the slow cooker.
-
Spread the sauce generously onto both sides of the ribs. Set the ribs into the slow cooker. Cook on high heat for 3½ hours.
-
Remove the ribs to a baking sheet (meaty side up). Preheat your oven broiler. Brush the remaining 1 cup of sauce onto the meaty side of the ribs. Broil for 3 to 5 minutes, or until the sauce is bubbling. Serve immediately.
➡️Recipe Tips:
- Sriracha ketchup is made by Heinz (found in the condiment aisle) and Huy Fong Foods (Asian products). If you can’t find it, I did find a recipe for it >> Homemade Sriracha Ketchup.
- I haven’t tried it yet, but I think the whole berry cranberry sauce would be delicious in this recipe, too. So if that works better for your family’s tastes, I say go for it!
- Don’t skip that final broiling step. It really adds a nice rich kick to finish off these delicious ribs.
✔️What to serve with Sriracha Cranberry Baby Back Ribs:
- Classic Macaroni and Cheese seems like an obvious choice to go with these ribs.
- It’s also nice to have something fresh and green like a broccoli salad alongside the sweet and spicy ribs.
- For the grown ups, a light lager or a pilsner would be a great beer accompaniment.
★How to Store:
Leftovers can be stored in the refrigerator for up to 3 days. They should also freeze nicely for 2 to 3 months. In both cases make sure you have them tightly wrapped or in a tightly sealed container.
❤️Why I love this recipe:
- My family loves this slightly different kind of take on ribs and that’s an easy win for me.
- I love the Sriracha ketchup and cranberry sauce combination. They make these ribs both a little spicy and a little sweet, too.
- I’m always a fan of slow cooker recipes. Being able to get other things done while dinner cooks just makes life easier. Plus, this recipe makes a lot, so sometimes I can even get a second meal out of it!
Terrific Slow Cooker Recipes:
- Crockpot Cranberry Pot Roast
- Slow Cooker Paella
- Slow Cooker Cajun Chicken Alfredo
- Crockpot Apple Butter
- Slow Cooker Beef Burgundy
Slow Cooker Sriracha Cranberry Baby Back Ribs
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1½ tablespoons smoked paprika
- One 14-ounce bottle Sriracha ketchup
- One 12-ounce can jellied cranberry sauce
- 4 pounds baby back ribs
- 1 cup water
Instructions
- In a small bowl, mix together the paprika, garlic powder, salt and pepper and set aside.
- In a medium bowl, whisk together the Heinz® Tomato Ketchup Blended with Sriracha Flavor and cranberry sauce until smooth. Remove 1 cup of the sauce and set it aside.
- Remove the ribs from the package and pat dry, and set them meaty side up on a cutting board. Cut the ribs into 3 to 4 rib sections. Sprinkle the dry spice mixture onto the meaty side of the ribs and press to adhere to the meat.
- Pour the water into the bottom of the slow cooker.
- Spread the sauce generously onto both sides of the ribs. Set the ribs into the slow cooker. Cook on high heat for 3½ hours.
- Remove the ribs to a baking sheet (meaty side up). Preheat your oven broiler. Brush the remaining 1 cup of sauce onto the meaty side of the ribs. Broil for 3 to 5 minutes, or until the sauce is bubbling. Serve immediately.
Notes
- Sriracha ketchup is made by Heinz (found in the condiment aisle) and Huy Fong Foods (Asian products).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh, girl! Those look finger-lickin-good! I haven’t seen this Sriracha Ketchup yet. I’m gonna have to go hunt it down!
The cranberry-sriracha flavors here sound delicious, and I had no idea that Heinz made a sriracha ketchup! It’s nice to know that now I don’t have to make my own. 🙂
Oh goodness, yes. YESSSS!
I I have to find the sriracha ketchup and make these ribs!! My Hubby will love them!
Whoa, so spicy, so scrumptious! I need to find some Heinz Sriracha ASAP!
Can you make your own sriracha ketchup? What would be the proportions?
no idea, but this product is available in stores now!
My family loves Sriracha everything and considering ketchup is pretty much it’s own food group, I will have to give this a try. Ribs are always a huge hit.
Girl I think you done did it again!!!!!!!!!!! Can’t wait to try this recipe!
Look and sound really good. Thank you.
Lori, haha, I was born and raised in Texas so know how big the state is! and I think we drove across once! Wow, can’t wait to try Heinz Sriracha Ketchup!! I bet it’s delicious! And your baby back ribs look amazing! love that you made them in the slow cooker but then finished them in the broiler. Brilliant. Thank you so much for the link love!