Slow Cooker Baby Back Ribs
These are the best I've had, short of the actual grilling method of course This is a very simple recipe that I came up with a few years ago It's not rocket science, just ribs cooked in the slow cooker and finished in the oven This is what I do when I want ribs during the week and have to work all day I'm eating them within a half-hour of getting home, and they turn out perfect every time
These are the best I've had, short of the actual grilling method of course This is a very simple recipe that I came up with a few years ago It's not rocket science, just ribs cooked in the slow cooker and finished in the oven This is what I do when I want ribs during the week and have to work all day I'm eating them within a half-hour of getting home, and they turn out perfect every time
- Carbohydrate 0.2755 g
- Cholesterol 183.70490985 mg
- Fat 53.4827070896667 g
- Fiber 0.0174999992052714 g
- Protein 36.612545022 g
- Saturated Fat 19.8000486171667 g
- Serving Size 1 1 serving (247g)
- Sodium 196.867472084001 mg
- Sugar 0.258000000794729 g
- Trans Fat 5.08149287733332 g
- Calories 641 calories
Step-by-step
- Season ribs with salt and pepper.
- Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
- Cook on High for 4 hours (or Low for 8 hours).
- Preheat oven to 375 degrees F (190 degrees C).
- Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
- Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Leaving silver skin on the underside of baby back ribs prevents spice penetration and yields a chewy bite. Stripping this tough membrane away allows collagen to break down freely during the initial four hours on high heat in the moist slow-cooker environment. Water at the base generates steam, rendering excess fat while keeping the meat succulent. Fresh garlic and sliced onion placed directly on the meat infuse aromatic compounds into the protein fibers as steam circulates. Discarding those spent aromatics before the final stage prevents burning, because raw onions turn bitter during high-heat finishing. Transferring the steamed rack to a baking sheet preheated to 375 degrees F ensures immediate bottom-side heat transfer. Brushing the surface with bottled or homemade barbecue sauce initiates the Maillard reaction and sugar caramelization during the crucial ten to fifteen minute oven window. Watch closely for bubbling sugars that darken at the edges to signal readiness. Heavy starches like coleslaw or potato salad provide a cool, acidic contrast to the rich, lacquered pork. Vinegar-based slaws cut through dense animal fats by resetting the palate between bites.
