Fall off the Bone Slow Cooker Ribs

These Slow Cooker ribs are going to melt in your mouth and fall off the bone! They are cooked low and slow so they are perfectly tender and then covered in a sauce that’s absolutely to die for!

Ribs, whether short or baby back are fall off the bone tender and absolutly delecatable. You have to try these recipes that prove it, Instant Pot Short Ribs, Slow Cooker Short Ribs, and Sticky Asian Ribs.

Slow Cooker Ribs

These slow cooker ribs are seriously the BEST ribs you will ever have! Done in the slow cooker you get that super tender, fall off the bone texture that is divine. Then it’s finished off in the oven with your favorite BBQ sauce for a taste that’s right out of the restaurant, only better! These take a little bit of time but they are so worth it and once you place them in the slow cooker, it’s hands off. The crockpot does all the work. Your whole family is going to devour these.

The dry rub creates flavor that will penetrate below the surface of the meat as it cooks. Helping to tenderize and flavor it. Then you will layer it with even more BBQ flavor that you are going to lick your fingers clean, it’s so good. These slow cooker ribs are so good you are going to put them on your list to make again and again. And the best part, they are super easy to make!

What You Need For Slow Cooker Ribs

• Pork baby back ribs: I bought one that was 4lbs.
• Brown sugar: Helps to caramelize the ribs.
• Paprika: Adds color and taste with a little bit of heat.
• Garlic Powder: Much needed garlic flavor that is yummy.
• Onion Powder: Gives a great onion flavor to the ribs.
• Salt and Pepper: Add to taste.
• Homemade Bbq Sauce: use your favorite store-bought sauce.

How to Make Fall Off The Bone Ribs

1. Prep Ribs: Prepare your ribs by removing the membrane and patting dry with a paper towel.
2. Dry Rub: Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub evenly on top of the ribs.
3. Cut in Half: Cut the ribs in half. Add half of the rack of the ribs into the bottom of the slow cooker. Pour half of the sauce on top and layer with the other rack with the remaining sauce. You can also wrap the ribs around the slow cooker if the top will fit on.
4. Slow Cook: Cook the ribs on low for 6-7 hours or high for 3-4.
5. Crisp: Preheat oven to 425 degrees. Remove the ribs and set them on a baking sheet. Pour the sauce on the top. Cook for 10 minutes until the tops get crispy. Brush with additional sauce if needed.

All About Ribs!

Ribs are the main event for this slow cooker dinner! Tender, juicy fall of the bones ribs are just what you will get when picking and preparing the right set up ribs.

• What Kind of Ribs: This recipe is for baby back ribs, but if you want to use St. Louis style ribs, you can. They are meatier and longer so make sure they fit your slow cooker. They also need a longer time to cook, so do not cook them on high. Low and slow is the only way to go for them.
• Remove the Membrane: Use a fork, knife to get under the membrane. If it seems a bit slippery use a paper towel to grab a hold of it and pull it off. Once in a while, the butcher will have taken it off, so if you can’t find it, it’s ok.

Slow Cooker Rib Tips

These are going to be some of the best ribs you will ever have! Slow cooker ribs are tender and juicy every time!

• Dry Rub: Be generous with the dry rub, if you need to double the recipe and make sure the ribs are well coated on both sides. You really want the rub everywhere so that you have great flavor.
• Cooking: The ribs will be best cooked slow and low, so if you have time do that. If you don’t they will still be tender and delicious on high.
• Broil: Putting them in the oven after you have slow-cooked them will caramelize the BBQ Sauce giving them an absolutely delectable crispy skin but still tender and juicy inside.

How Long to Cook Ribs in the Slow Cooker

Ribs are tender and juicy all on their own when using a slow cooker. I recommend cooking them low and slow for 6 to 7 hours or until their eternal temperature reaches 145 degrees Fahrenheit. This will ensure that fall off the bone deliciousness!

• Slow Cook Ribs on High: If you are short on time or just remembering to make dinner cook for 3 to 4 hours long.
• Slow Cook Ribs on Low: Make time to cook for 6 to 7 hours if possible. It is super simple to make but so worth the wait!

What to Serve with Fall off the Bone Ribs

I would love to just sit and eat my weight in ribs, really, these are that good! But it is important to have a well-balanced meal. A great side dish can make this meal taste like you are at a restaurant but, trust me, it will be way better! This is going to be a meal your loved ones are going to rave over. Perfect for special occasions such as Father’s Day, Graduation party, or a special birthday. this is the ideal meal!

Side Dishes

Copycat KFC Coleslaw

Side Dishes

Copycat Texas Roadhouse Rolls

Side Dishes

Perfect Air Fryer Baked Potatoes

Side Dishes

World’s Best Baked Beans

Storing Your Rib Leftovers

These are a great leftover meal, warm them up for lunch at the office and everyone will be jealous!

• Fridge: These will keep in an air-tight container or tightly wrapped in the fridge for 5 days. Warm them up in the microwave for 30-second intervals, or on a lower power level. You do not want to re-cook the ribs, just warm them, otherwise, they’ll become tough.
• Freezer: Tightly wrap leftover ribs in plastic wrap, then foil and freeze for up to 2 months. Let them thaw overnight in the fridge and heat them as you desire.

More Slow Cooker Recipes

Slow cookers have to be one of my all-time favorite inventions. Being able to dump ingredients into it and walk away all day and come home to a delicious homecooked meal is every person’s dream come true. I have been there on those days where I get home from a busy day and I still have to figure out dinner and everyone is hungry RIGHT NOW! Those are those days I wished I had put something in the slow cooker in the morning. They can tenderize meat like no other, make the best soups, and even decadent desserts. A slow cooker in your kitchen is a must! Try these recipes with yours!

Dinner

Slow Cooker Beef Bourguignon

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

Dinner

Slow Cooker Mongolian Beef

Dinner

Slow Cooker Beef Tips

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Slow Cooker Ribs

These Slow Cooker ribs are going to melt in your mouth and fall off the bone! They are cooked low and slow so they are perfectly tender and then covered in a sauce that's absolutely to die for!

Course Dinner, Main Course

Cuisine American

Keyword baby back ribs, ribs, slow cooker ribs

Prep Time 10 minutes

Cook Time 6 hours 10 minutes

Total Time 6 hours 20 minutes

Servings 6 people

Calories 603kcal

Author Alyssa Rivers

Ingredients

• 4 pounds pork baby back ribs
• 1 Tablespoon brown sugar
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups Homemade BBQ Sauce or Store Bought

Instructions

• Prepare your ribs by removing the membrane and patting dry with a paper towel.
  
• Prepare the rub by combining brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub evenly on top of the ribs.
  
• Cut the ribs in half. Add half of the rack of the ribs into the bottom of the slow cooker. Pour half of the sauce on top and layer with the other rack with remaining sauce. You can also wrap the ribs around the slow cooker if the top will fit on.
  
• Cook the ribs on low for 6-7 hours or high for 3-4 hours.
• Preheat oven to 425 degrees Fahrenheit. Remove the ribs and set on a baking sheet. Pour the sauce on the top. Cook for 10 minutes until the tops get crispy. Brush with additional sauce if needed.
  

Nutrition

Calories: 603kcal | Carbohydrates: 42g | Protein: 37g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1534mg | Potassium: 721mg | Fiber: 1g | Sugar: 34g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

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Air Fryer Eggplant Pizza

This Air Fryer Eggplant Pizza is healthy and delicious and absorbs the flavor of whatever you put on it! It is quick and easy to make and the toppings are endless!

Pizza is a favorite at our house and we love this healthy twist. Try these other whole wheat, zucchini, or even keto pizzas!

Eggplant Pizza Recipe

If you haven’t tried eggplant before, this is a great way to start! Eggplant is a hidden gem and is perfectly tender when cooked. Since it takes the flavor of whatever you put on it, you do not have to worry about the veggie flavor being too overpowering. It is a healthy alternative to regular crusts that’s low carb but has more body-loving antioxidants, vitamins, and minerals! This is also a great choice to make if you want something gluten-free. Our Zucchini Lasagna is another favorite to try utilizing this versatile veggie!

Using an air fryer to cook these Eggplant Pizzas takes the hassle out of dinnertime. You can cook them in half the time with perfectly crisp edges and bubbly cheese! You can also use the air fryer to reheat them which makes it a perfect tool for leftovers. This became such a fun and easy thing to have for pizza night. We made this with our homemade marinara sauce and the whole family loved it!

Easy Eggplant Pizza Ingredients

Making these pizzas is quick and easy and you only need a few simple ingredients! You can even switch out the sauce for one of your choosing. All of the measurements for each of these ingredients can be found in the recipe card below.

• Eggplant: Half inch slices work best for this Eggplant Pizza.
• Homemade Marinara Sauce: This homemade sauce is super easy to whip up and only requires a few simple ingredients, but the fresh, delicious flavor makes ALL the difference!
• Colby Jack: Colby Jack cheese is the perfect melty cheese for these pizzas. You can also try using mozzarella if you want something less sharp.
• Pepperoni: Since these are individual sized pizzas, using mini pepperoni slices works great!
• Italian Seasoning: If you do not have Italian seasoning on hand, you can use this recipe to make your own! You can customize your own blend to taste.

How to Cook Eggplant Pizza in an Air Fryer

Using an air fryer makes dinnertime so quick and easy! You can cook up to four pizzas at a time and the whole family can help!

1. Preparing the eggplant: Pat the eggplant with a paper towel to remove excess moisture. Place the eggplant in a single layer in the air fryer and cook at 400 degrees for 2 minutes. Then flip the eggplant and cook for an additional 2 minutes.
2. Add Toppings: Spread the sauce evenly over the eggplant. Top with cheese and pepperoni and sprinkle with Italian seasoning.
3. Air Fryer: Cook for 5 more minutes or until the cheese is bubbly and lightly brown on the top.

The Best Eggplant Air Fryer Tips

These tips are going to help you make the perfect air fryer eggplant pizza. It is best to watch carefully not to overcook

• Eggplant: The perfect eggplant will be heavy, medium in size and have a glossy, dark purple skin.
• Use Nonstick Cooking Oil: This will keep the eggplant from sticking to the bottom of the air fryer. You don’t have to use a metal insert, just place them in the bottom of the basket.
• Seasoning: Season the eggplant with salt and pepper or even our homemade Italian seasoning before cooking for extra flavor.
• Cooking time: Make sure not to overcook your eggplant. You will know that it is ready when it is golden brown in color and tender. An overcooked eggplant will be too soft.
• Bread Crumbs: You can dip the eggplant in an egg wash and bread crumbs before cooking for extra flavor and texture.
• Cooking in Oven: These pizzas can also be made by putting them in the oven at 425 degrees Fahrenheit for 10 minutes, checking it until the cheese bubbles.

What to Serve with Eggplant Pizza

You can serve these pizzas with a salad, pasta salad, or breadsticks for an Italian twist! These are easy sides to put together and will complete your meal in a matter of minutes. You can even have the sides prepared in advance to cut down on prep time for dinner since making the Eggplant Pizza is so quick!

Side Dishes

Easy Italian Tortellini Pasta Salad

Dressings, Sauces, and Dips

Classic Caesar Salad with Asiago Caesar Dressing

Salads

Antipasto Salad Recipe

Salads

Italian Chopped Salad

Storing Your Homemade Eggplant Pizza

It is best to enjoy these pizzas fresh, but you can also store them in an airtight container in the refrigerator for up to 3 days. These are great to reheat in the oven, skillet, or microwave for a quick lunchtime meal. Kids can also easily heat them up in the air fryer!

More Air Fryer Recipes

Using an air fryer saves you time and effort. It tastes great if not better than cooking in an oven or skillet. You are going to LOVE these other popular air fryer recipes!

Dinner

Perfect Air Fryer Steak

Dinner

Crispy Parmesan Air Fryer Chicken Tenders

Dinner

Brown Sugar Garlic Air Fryer Salmon

Dinner

Perfect 10 minute Air Fryer Shrimp

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Air Fryer Eggplant Pizza

Course Dinner, Main Course

Cuisine American

Keyword air fryer eggplant pizza, eggplant pizza

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 pizzas

Calories 239kcal

Author Alyssa Rivers

Ingredients

• 1 medium sized eggplant sliced into ½ slices
• 1/2 cup marinara sauce.
• 1 cup Colby jack or mozerella cheese
• 1/2 cup Pepperoni or favorite toppings
• 1 tablespoon italian seasoning

Instructions

• Pat the eggplant with a paper towel to remove excess moisture. Place the eggplant in a single layer in the air fryer and cook at 400 degrees for 2 minutes. Then flip the eggplant for 2 minutes and cook.
• Spread the sauce evenly over the eggplant. Top with cheese and pepperoni and sprinkle with italian seasoning.
• Cook for 5 more minutes or until the cheese is bubbly and lightly brown on the top.

Nutrition

Calories: 239kcal | Carbohydrates: 10g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 611mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 508IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 2mg

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Mouthwatering Fruit Salsa with Cinnamon Pita Chips

Mouthwatering Fruit Salsa with Cinnamon Pita Chips is an easy to make salsa filled with vibrant fresh fruit and paired with the best homemade cinnamon-sugar chips!  The sweet and warm flavors of the crispy cinnamon pita chips and colorful fruit salsa will make this your new favorite version of chips and salsa this summer!!

These tortilla chips are so unforgettable and satisfying your family and friends will begging you to make them over and over.  For more fruit salsas that would be fantastic to dip into with your Cinnamon Pita Chips try Fresh Fruit Salsa or Mango Salsa!

Amazing Fruit Salsa with Cinnamon Pita Chips

One thing I have really been enjoying as the weather warms up is all the fresh fruit recipes.  So, when I discovered this mouthwatering fruit salsa, I was in love!  When I dipped a cinnamon pita chip into it for the first time, I was amazed! I knew I had to type this one up right away and share with you!

This fruit salsa is so easy to make and the lemon juice helps the fruit to stay fresh and the colors to stay vibrant.  The sugar creates this amazingly sweet sauce that will make you want to lick the bowl! The crispy chip is the perfect vessel to scoop up all the flavors of the fruit with its warm seasoning.  You will not be able to get enough of this cinnamon chips and fruit salsa combination this summer!

What’s in Fruit Salsa?

The most incredible thing about this fruit salsa is how versatile the ingredients are.  Use what is fresh and looks colorful and ripe at your local farmers market, the produce isle at your favorite grocery store, or even in your garden!  The lemon juice will help your diced fruit stay fresh as long as possible and the sugar will bring out the flavors and give this salsa a natural glaze.

• Strawberries: Hull before dicing into small pieces. The goal is to have all the fruit be even sizes.
• Granny Smith Apples: Peel first before chopping and mixing in with the other fruit.
• Kiwis: Scoop out of peel and dice. I love the soft texture of this fruit in the salsa.  A great contrast to the apples.
• Blueberries: The only fruit you won’t have to cut!
• Mango: Peel, then cut into small pieces and mix together with all the ingredients.
• Sugar: Adds sweetness and helps form a glaze from the juices in the fruits!
• Lemon Juice: If you are using a fresh lemon you will need about half a lemon.

Cinnamon Pita Chip Ingredients:

The ingredients for the cinnamon pita chips are staples at my house.  I don’t even have to make a run to the store to make these chips happen!  Pair them together with fruit salsa as a quick appetizer for guests or for an afternoon snack for hungry kids!  You really can’t go wrong when these ingredients are involved!

• Flour tortillas: Cut into triangles, then coat with butter and cinnamon sugar.
• Butter: Brushing with butter on both sides helps the tortilla to crisp up.  You could also swap out for a cooking spray on both sides if you prefer.
• Sugar: Sweetness sprinkled on top of the chip.
• Cinnamon: Warm spice covering the chip that perfectly compliments sweetness.

How to Make the Best Fruit Salsa with Cinnamon Pita Chips:

When I found out how simple it is to make pita chips at home, I was amazed.  They are so quick and easy to prepare and it is so worth the extra few minutes to have fresh tortilla chips.  First of all, the smell is amazing!  The buttery tortilla crisping up while the cinnamon-sugar coating melts in, fills the kitchen with an unbelievably delicious smell!   Then, chop up some of your favorite fruit and stir it together with lemon juice and sugar and voila, you have a huge hit on your hands!

1. Prep: Heat the oven to 350 degrees.
2. Combine ingredients for salsa: In a small bowl mix together the strawberries, apples, kiwis, blueberries, and mango, with sugar and lemon juice.
3. Prepare tortillas: Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet.
4. Bake tortillas: Place tortillas in your preheated oven for 8-10 minutes or until they become crisp.

Tips for Choosing the Freshest Fruits:

To create the best tasting salsa, carefully choose your fruit.  Here are some things to look for when selecting the best fruit…

• Strawberries: Look for healthy green leaves and bright red color.  Size doesn’t really effect the flavor, so don’t worry too much about that!
• Blueberries: Ripe blueberries should be a deep blue color.  If you are picking them yourself, they should come right off and not have to be twisted or pulled off the stem.
• Mangos: Picking a good mango is not about color.  Instead, look for one that is soft when you squeeze it, but not mushy.
• Kiwi: Size does not matter when it comes to the ripeness of a kiwi.  When you apply gentle pressure on a ripe kiwi it should yield slightly.  If it is still hard, allow it to ripen on your counter a few more days before using.
• Granny Smith Apples:  Bright green skin with small spots indicates a ripe apple.  The skin inside should be white and crisp.

Storing Fresh Fruit Salsa:

I would be super surprised if you have any of this left over after you take it to a gathering of any kind!  People seriously go crazy over this salsa!  However, I do know that there are occasions where you may find yourself with leftovers.

• How do I store fresh salsa? Store in an airtight container.  Shallow containers or re-sealable bags work best. The key is to allow the least amount of air in the container as possible.
• Can I make salsa ahead of time? Yes! It will last 3-5 days in the refrigerator when properly stored.  I love to store it in the basket of a salad spinner for best results.  The juice drips out and keeps the fruit from getting soggy.  Then, I add the juice back to the fruit right before serving.
• Can you freeze fruit salsa? Salsa will be good for 2 months in the freezer.  Thaw overnight in the refrigerator when ready to use.
• Which fruit works best in a fruit salsa? Try to choose a balanced combination of both sweet and acidic fruits. Sweet fruits include: grapes, bananas, persimmons, figs.  Acidic fruits would be: grapefruit, pineapple, and sour apples.
• How to store fresh fruit until I am ready to make salsa? Prepare the fruit as if you are going to use it right away.  Wash, peel, cut, and allow fruit to dry completely.  Then, lay fruit out flat on a parchment paper lined baking tray and allow to freeze. Then remove fruit and put in a resealable bag.  This will freeze the fruit in individual pieces instead of one big clump.  When you are ready to make your salsa, allow the fruit to thaw in the refrigerator, then mix together.  Just beware, the fruit may be slightly more fragile than normal after defrosting.

What to Serve with Cinnamon Pita Chips:

I love these pita chips with my mouthwatering fruit salsa any afternoon of the week! They get my kids eating fruit and are packed with delicious flavor!  I also love them as a dessert though! Together with a cream cheese dip or drizzled with melted chocolate, they are irresistible!

Storing Cinnamon Pita Chips:

I have learned recently the importance of making things ahead and storing them. It has come in handy so often when unexpected visitors stop by.  These tortilla chips have been a lifesaver a couple times already! I just pull them out and have a great tasting homemade snack or dessert in minutes!

• How do I store tortilla chips? Allow chips to cool completely before storing.  Place in an airtight container.  Store at room temperature.
• How long are Pita chips good? Homemade pita chips will last 4 days after being made.  If you refrigerate or freeze them they will last even longer!
• Can I freeze my homemade cinnamon pita chips? Yes, freezing tortilla chips will give them their longest lifespan.  To thaw place in the refrigerator overnight or simply microwave for 10-30 seconds to heat them back up to their fresh from the oven state!

More Delicious Fruit Salsa Recipes You’ll Love!

• Creamy Poppyseed Fruit Salad
• Blackberry Lime Fruit Salad
• 5 Minute Mango Salsa
• Mango Lime Avocado Salsa
• Honey Lime Poppyseed Fruit Salad

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Fruit Salsa with Cinnamon Pita Chips

Mouthwatering Fruit Salsa with Cinnamon Pita Chips is an easy to make salsa filled with vibrant fresh fruit and paired with the best homemade cinnamon-sugar chips!  The sweet and warm flavors of the crispy cinnamon pita chips and colorful fruit salsa will make this your new favorite version of chips and salsa this summer!!

Course Appetizer, Snack

Cuisine American

Keyword cinnamon pita chips, fruit salsa, fruit salsa with cinnamon pita chips, fruit salsa with pita chips, pita chips

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 People

Calories 230kcal

Author Alyssa Rivers

Ingredients

• 1 pound strawberries diced
• 2 Granny Smith apples diced
• 2 kiwis diced
• 1/2 cup blueberries diced
• 1 mango diced
• 2 Tablespoons sugar
• juice of half a lemon

Cinnamon Pita Chips

• 8 flour tortillas
• 2 Tablespoons butter melted
• 1/4 cup sugar
• 1 tablespoon cinnamon

Instructions

• In a small bowl combine the strawberries, apples, kiwis, blueberries, mango, sugar and lemon juice.

To make the cinnamon pita chips

• Preheat the oven to 350 degrees. Lay the tortillas in a single layer and brush with the butter. Sprinkle the cinnamon sugar on top. Using a pizza cutter, cut the tortillas into triangles and lay on a single layer on your baking sheet. Bake for 8-10 minutes or until they become crisp.

Nutrition

Calories: 230kcal | Carbohydrates: 45g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 233mg | Potassium: 303mg | Fiber: 5g | Sugar: 25g | Vitamin A: 419IU | Vitamin C: 67mg | Calcium: 64mg | Iron: 2mg

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