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Slow Cooker Baby Back Ribs

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Tender, juicy, and flavorful baby back ribs cooked in a slow cooker and finished in the oven with a caramelized barbecue sauce glaze.

Ingredients

3 pounds baby back ribs, trimmed

Salt and ground black pepper, to taste

½ cup water

½ onion, sliced

1 clove garlic, minced

1 (18 ounce) bottle barbeque sauce

Instructions

  1. Season the trimmed baby back ribs with salt and black pepper on both sides.
  2. Place the ribs in the slow cooker, arranging them in a single layer.
  3. Add the water, sliced onion, and minced garlic to the slow cooker.
  4. Cover and cook on low for 4 hours or until the ribs are tender and cooked through.
  5. Preheat your oven to 375°F (190°C).
  6. Once the ribs are tender, remove them from the slow cooker and place them on a baking sheet lined with parchment paper or aluminum foil.
  7. Brush the ribs generously with your favorite barbecue sauce.
  8. Bake in the oven for 15-20 minutes, or until the sauce has caramelized and slightly thickened.
  9. Remove from the oven and let them rest for a few minutes before slicing and serving.

Notes

  • For extra spice, add cayenne pepper or chili powder before cooking.
  • Mix honey or brown sugar into the barbecue sauce for a sweeter glaze.
  • A few drops of liquid smoke can give the ribs a smoky flavor.
  • Leftover ribs can be stored in an airtight container for up to 3 days in the refrigerator.
  • To reheat, place ribs in the oven at 350°F (175°C) for 10-15 minutes.
  • Freezing: Wrap cooked ribs in plastic wrap and foil for up to 3 months in the freezer.

Nutrition

Find it online: http://recipesbyjanet.com/slow-cooker-baby-back-ribs/