Slow-Cooker Baby Back Ribs: A Step-by-Step Guide

Cooking the ribs until the flesh is meltingly soft, the slow cooker handles most of the heavy work in this slow-cooker baby back ribs dish. But the broiler crisps them and provides a sticky-sweet finish, therefore enabling the magic.

Demand a hands-off method that assures consistently tender baby back ribs every time? Try baby back ribs cooked slowly.I constantly find myself taking out the slow cooker, even although most people favor dry-heat cooking techniques when making ribs like grilled baby back ribs or oven-roasted baby back ribs.

Rich, fiery and smokey slow-cooked ribs taste great. The connective structures in the ribs break down during the moist-heat cooking process, rendering them so soft that the flesh almost comes off the bone. That does not imply, however, they are overly delicate! We rub the ribs with a little barbecue sauce, then throw them under the broiler before presenting them. The heat glazes the sauce onto the ribs to provide somewhat crunchy edges and a sticky-sweet finish.

Slower Cooker Baby Back Rib Ingredients

• One of the two varieties of pig ribs are baby back ribs. Their cuts from the top of the ribs closest to the spine make them slimmer than the spare ribs, which are cut toward the belly. Not because they originate from a baby pig, but rather because they are the smallest of the two slices, they receive the moniker baby. We favor baby back ribs for this recipe because they cook faster and are more forgiving than spare ribs.
• On slow-cooked pork meals like baby back ribs, this spice rub tastes fantastic. Brown sugar gives a molasses-rich sweetness; a savory taste from garlic and onion powders; a little spice from black pepper; and a trace of smoke from paprika.
• "Water": The slow cooker should be filled with liquid for baby back ribs. We use water for simplicity, but you could add even more taste to the ribs using chicken broth, apple juice or a drink like Dr. Pepper.
• "Barbecue sauce": The ribs end sticky-sweet from the barbecue sauce. Create your own traditional barbecue sauce or rely on one of our recommendations for the best one available from the market.

Read also: How to Make a Moist Lemon Olive Oil Cake

Directions

Step 1: make the rib rub.

Combine in a small bowl the brown sugar, salt, garlic powder, paprika, onion powder and pepper.

Editor's Tip: Create the rib rub spice mix ahead of time. Store it up to six months in a closed container in a cold, dry environment.

Step 2: Get ready the ribs.

Cut the ribs into serving-sized portions. Give every component the seasoning mixture's rubbing action.

Step 3: slow-cook the ribs.

Put the water in a 6-quart slow cooker then add the ribs. Cook covered, low until meat is cooked, five to six hours.

Step 4: broil the ribs.

Bone-side down, transfer the ribs, to a foil-lined 15x10x1-inch baking sheet. Using the barbecue sauce, brush the ribs. Two to three minutes will help you brown them 4 to 5 inches from the heat. Enjoy them as-is or top them with more sauce. 

Read also: The Absolute Best Vegan Brownies

Slow-Cooker Baby Back Rib Storage Techniques

Store extra slow-cooker ribs refrigerated in an airtight container for up to four days. In a closed pan or aluminum foil pouch set in a 250° oven, reheat the ribs until they are cooked through. After removing the remaining flesh off the bone and giving it a nice chop, serve it over cheddar grits, use it to create burritos or swirl it into hearty soups like chili de carne.

Ideas for slow-cooker baby back ribs

In a slow cooker, can one overcook baby back ribs?

In a slow cooker, baby back ribs can be overdone; so, pay close attention to the texture of the ribs about five hours. Should a fork glide into the flesh without resistance, the ribs are cooked through. As an alternative, check the interior temperature—which should fall between 190° and 195°—using a meat thermometer. Should the ribs cook for much longer than six hours or over 205°, they will lose too much moisture and get mushy and dry.

For slow-cooker ribs, which sort of ribs are best?

Recipes calling for slow-cooker ribs call for baby back ribs, the tastiest ribs available. Since are leaner and smaller than spare ribs, they cook faster and more uniformly. Though they aren't really ribs, country-style ribs also cook nicely in a slow cooker. They have more connective tissue and cut from the shoulder region. Slow-cooker country-style ribs thus require more time to cook; schedule six to eight hours of cooking.

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 3 pounds pork baby back ribs
• 1/2 cup water
• 1 cup barbecue sauce

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