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Low and Slow Indoor Salt & Pepper Ribs

4 hr 15 min
15 min prep
4 hr cook

Serves 6

Ingredients

  • 1 St. Louis Ribs
  • 2 tsp Kosher salt, plus more as needed
  • 2 tsp Ground black pepper, plus more as needed
  • 1/2 cup Apple cider
  • 1/4 cup Apple cider vinegar

Instructions

  1. Cut ribs into thirds and season liberally with salt and pepper on both sides. Place ribs into crock pot.
  2. Add apple cider and apple cider vinegar. Cover and set crock pot to high heat.
  3. Cook 4 hours or until ribs are pull apart tender.
  4. Slather each rib with your choice of BBQ sauce and serve.

Nutrition

1gCarbs
41gFat
44gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories560
  • % Daily Value*
  • Total Fat
    • 41g
    • 63%
  • Saturated Fat
    • 15g
    • 75%
  • Trans Fat
    • 0g
  • Cholesterol
    • 160mg
    • 53%
  • Sodium
    • 820mg
    • 34%
  • Total Carbohydrate
    • 1g
  • Dietary Fiber
    • 0g
  • Sugars
    • 0g
  • Protein
    • 44g
  • Vitamin C
  • Calcium
    • 10%
  • Iron
    • 10%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.