Slow Cooker Baby Back Ribs Recipe

Baby back ribs: These are the star of the dish, providing tender and flavorful meat that becomes incredibly juicy when slow-cooked.

BBQ sauce: Adds a tangy and sweet flavor to the ribs, enhancing their taste and helping to caramelize the exterior.

Brown sugar: Adds sweetness and helps to create a caramelized crust on the ribs.

Salt: Enhances the overall flavor of the meat and the spice rub.

Black pepper: Adds a mild heat and depth of flavor to the spice rub.

Garlic powder: Provides a savory and aromatic element to the spice mix.

Onion powder: Complements the garlic powder and adds a subtle sweetness to the rub.

When removing the membrane from the back of the ribs, use a paper towel to get a better grip. This will make it easier to peel off the slippery membrane in one go, ensuring that your ribs will be more tender and absorb the spice rub more effectively.

• baby back ribs - Substitute with pork spare ribs: Pork spare ribs are meatier and can be cooked similarly in a slow cooker, though they may require a bit more time to become tender.

• bbq sauce - Substitute with homemade bbq sauce: You can make your own bbq sauce using ketchup, vinegar, brown sugar, and spices to control the flavor and ingredients.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can add a slightly different but pleasant flavor profile to the ribs.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the ribs.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist to the seasoning.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onion: Finely chopped onion can provide a fresher and more robust onion flavor than onion powder.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• For short-term storage, place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.

• For longer storage, wrap the ribs tightly in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When ready to reheat, thaw the ribs in the refrigerator overnight if frozen.

• Preheat your oven to 250°F (120°C). Place the ribs on a baking sheet lined with aluminum foil.

• Brush additional bbq sauce over the ribs to keep them moist and flavorful.

• Cover the ribs with aluminum foil and heat in the oven for about 20-30 minutes, or until they are heated through.

• Alternatively, you can reheat the ribs in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat on medium power in 1-2 minute intervals until warmed through.

• For an extra touch, finish reheating the ribs on the grill for a few minutes to get that freshly grilled flavor and texture.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover ribs on a baking sheet lined with aluminum foil.
  3. Brush a bit more bbq sauce over the ribs to keep them moist.
  4. Cover the ribs with another piece of aluminum foil to prevent them from drying out.
  5. Heat in the oven for about 20-30 minutes, or until the ribs are warmed through.

• Microwave Method:

  1. Place the leftover ribs in a microwave-safe dish.
  2. Add a splash of water or bbq sauce to the dish to keep the ribs moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on medium power for 2-3 minutes, then check the ribs. If they need more time, continue microwaving in 1-minute increments until heated through.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover ribs in the skillet and cover with a lid.
  4. Cook for about 5-10 minutes, turning occasionally, until the ribs are heated through.

• Slow Cooker Method:

  1. Place the leftover ribs back into the slow cooker.
  2. Add a bit of bbq sauce or water to keep them moist.
  3. Cover and cook on low for 1-2 hours, or until the ribs are warmed through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Brush the leftover ribs with a bit more bbq sauce.
  3. Place the ribs on the grill and cover.
  4. Grill for about 5-10 minutes, turning occasionally, until the ribs are heated through and have a nice char.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the ribs slowly and evenly.

• Mixing bowl: A bowl used to combine the brown sugar, salt, black pepper, garlic powder, and onion powder.

• Measuring cups: Used to measure the bbq sauce accurately.

• Measuring spoons: Used to measure the brown sugar, salt, black pepper, garlic powder, and onion powder precisely.

• Baking sheet: A flat, rectangular metal pan used in the oven to bake the ribs after slow cooking.

• Aluminum foil: Used to line the baking sheet to prevent sticking and make cleanup easier.

• Basting brush: A brush used to apply the additional bbq sauce on the ribs before baking.

• Oven: Used to bake the ribs at 375°F (190°C) to caramelize the sauce.

• Tongs: Used to handle and transfer the ribs from the slow cooker to the baking sheet.

Prepare the spice rub in advance: Mix the brown sugar, salt, black pepper, garlic powder, and onion powder ahead of time and store in an airtight container.

Use store-bought bbq sauce: Opt for a high-quality bbq sauce to save time on making your own.

Line the slow cooker: Use a slow cooker liner for easy cleanup.

Pre-cut the ribs: Cut the baby back ribs into smaller sections before cooking to fit them easily into the slow cooker.

Skip the oven step: If you're short on time, serve the ribs directly from the slow cooker.