Slow Cooker Baby Back Ribs
A quick simple slow cooker recipe for baby back ribs that produces the most tender ribs I have ever had.
A quick simple slow cooker recipe for baby back ribs that produces the most tender ribs I have ever had.
- 4 cloves garlic minced
- 1/2 tablespoon lemon juice
- 1 cups brown sugar
- 1 rack baby back ribs (up to 2 racks)
- 3 cups pineapple juice
- 1 tsp. mustard powder
- 1/3 cup ketchup
- 1/3 cup red wine vinegar
- 2 tablespoon soy sauce
- 1 tsp. ground cloves
- 2 tsp. ground ginger
- 1 tsp. cayenne pepper
- your favorite barbecue sauce
- Carbohydrate 139.435395 g
- Cholesterol 275.562 mg
- Fat 80.8151425 g
- Fiber 0.872825009681284 g
- Protein 57.1551945833333 g
- Saturated Fat 29.76851975 g
- Serving Size 1 1 Serving (681g)
- Sodium 906.128541666666 mg
- Sugar 138.562569990319 g
- Trans Fat 7.79744037499999 g
- Calories 1513 calories
Step-by-step
- Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each). I recommend leaving the membrane on, without it you will never get them to stay together for the grill.
- Place in crockpot. Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover.This step can be done the night before.
- Set to low for 6-7 hours. You can poke them occasionally to make sure they all get exposed to the braising liquid and that they're not getting too tender, they still have to make it to the grill.
- Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat.
Rushing the connective tissue breakdown ruins pork ribs before they ever reach the heat source. Collagen requires hours of sustained moist heat to gelatinize, converting tough muscle fibers into tender bites. Cutting racks into smaller portions prior to cooking ensures every piece fits completely submerged within the liquid matrix. Leaving the silver skin membrane intact prevents the meat from falling apart during the extended braise, maintaining structural integrity for the subsequent finishing step. Pineapple juice contains bromelain, a proteolytic enzyme that breaks down protein surfaces; using canned pineapple juice yields predictable results because the canning process denatures these enzymes, whereas fresh pineapple juice can turn meat mushy if left for the full seven-hour duration. Whisking the braising components thoroughly dissolves the brown sugar before pouring it over the pork, preventing dense pockets of molasses from scorching at the bottom of the ceramic insert. Setting the appliance to low for six to seven hours provides the precise thermal window required for tenderness without losing the structural firmness needed for the grates. Monitoring the internal process prevents over-softening, which causes bones to detach prematurely. Transferring the softened pork to a medium-temperature grill creates exterior char without burning the thick sugar glazes applied during reduction. Brushing barbecue sauce onto the surface during the final minutes caramelizes the sugars rapidly when the lid is closed. Turning the portions every three to four minutes builds layers of sticky glaze while sealing in internal moisture.
