Crock Pot Baby-Back Ribs
This recipe may seem unbelievable, but I've served it 50 times to rave reviews. The secret? Cooking the ribs without any liquid; they'll produce enough moisture themselves, resulting in tender, flavorful ribs.
This recipe may seem unbelievable, but I've served it 50 times to rave reviews. The secret? Cooking the ribs without any liquid; they'll produce enough moisture themselves, resulting in tender, flavorful ribs.
- Carbohydrate 2.624805 g
- Cholesterol 21.546 mg
- Fat 10.403235 g
- Fiber 1.07325 g
- Protein 4.525875 g
- Saturated Fat 4.50765 g
- Serving Size 1 1 Serving (174g)
- Sodium 8520.6735 mg
- Sugar 1.551555 g
- Trans Fat 0.788129999999999 g
- Calories 120 calories
Step-by-step
- Place crock pot on low
- Remove membrane from ribs
- May split rack in half if it fits easier in the crock pot
- Rub ribs generously with pork rub. salt and pepper added.
- Add No liquid to crock pot. believe me you wont need any liquid.
- Add ribs to crock pot and cook on low for 8 to 10 hours.
- Ribs are done when they are falling off the bone tender.
- At this point they can be served as is or broiled for 5 minutes with your favorite barbecue sauce added.
Charred exterior bark gives way to meat that detaches from the bone with negligible resistance. Long, slow thermal breakdown alters the collagen within the pork connective tissue, rendering it into gelatin. Skepticism surrounds methods omitting added water inside a slow cooker. Natural juices render out of the pork fat and muscle fibers during the initial hours of heating, creating an adequate cooking medium without dilution. Stripping the opaque silver skin membrane from the bone side prior to seasoning is mandatory. Spices cannot penetrate that tough barrier otherwise. Generous application of dry rub creates a thick crust during the eight to ten hours of low heat. Splitting a single rack in half allows the meat to fit vertically along the interior ceramic wall without overlapping. Scaling this preparation up requires avoiding double-stacking racks, as restricted airflow prevents proper rendering. Cooking extra racks demands multiple batches to maintain consistent contact with the heating element. Extended refrigeration changes the texture of cooked pork. Leftover ribs stored at four degrees Celsius remain viable for up to four days in an airtight container. Stripping chilled meat from the bones yields ideal components for breakfast hashes or quick tacos. Reheating requires gentle indirect heat, such as wrapping the portions tightly in foil and placing them in a one-hundred-fifty-degree oven for twenty minutes to prevent the lean muscle fibers from drying out completely.
