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3 ways to deliciously celebrate Ribfest


Game Day ribs are great in the oven, in the crock pot or on the grill. Here’s how …

rib display

Game day ribs from our Meat Department taste great regardless of whether you make them in the oven, in the crock pot or on the grill. Here’s how … 

In the oven: 

– Bake at 250 for 3 hours, adding sauce the last hour. 

On the grill (adapted from all recipes): 

– Heat one side of a gas grill to 300

– Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.

– Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, another 1 1/2 hours.

In the crock pot (from Swift Premium): 


  • One rack of St. Louis Style Pork Spare ribs (3 1/2 to 4 pounds)
  • 1/4 cup packed brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1 small yellow onion, sliced and separated into rings
  • 3/4 cup apple juice or cider
  • 1 cup bottled barbecue sauce


Cooking Directions:

  1. Pat ribs slightly dry with paper towels. Combine brown sugar, chili powder, oregano, cumin, pepper, and garlic salt; rub on both sides of ribs. Cut ribs into 4-inch pieces. Layer pieces with onion in a 4- to 6-quart electric slow cooker, with thicker pieces on bottom.
  2. Pour apple juice over ribs. Cover; slow-cook on LOW for 4 to 5 hours or until tender.
  3. Discard liquid and onion from slow cooker. Generously brush ribs with sauce; return to slow cooker. Pour remaining sauce over ribs. Cover; slow-cook on LOW for 1 hour.

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