Description
Enjoy tender, fall-off-the-bone baby back ribs with a sticky, caramelized barbecue glaze—all without the need for a grill or smoker. This easy slow-cooker recipe delivers restaurant-quality ribs that are perfect for any occasion.
Ingredients
- 3 pounds baby back ribs
- Salt (to taste)
- Ground black pepper (to taste)
- ½ cup water
- ½ onion, sliced
- 1 clove garlic, minced
- 1 (18-ounce) bottle barbecue sauce
Instructions
- Prepare the Ribs:
- Trim the ribs if necessary and remove the silver skin from the back of the ribs for maximum tenderness.
- Season both sides generously with salt and ground black pepper.
- Assemble in the Slow Cooker:
- Pour ½ cup of water into the bottom of the slow cooker.
- Place the ribs inside, arranging them to fit. Cut into smaller sections if needed.
- Scatter the sliced onion and minced garlic over the ribs.
- Cook Low and Slow:
- Cover the slow cooker and set it to Low for 8 hours or High for 4 hours.
- Avoid lifting the lid during cooking to maintain consistent heat.
- Finish in the Oven:
- Preheat the oven to 375°F (190°C) near the end of the slow cooking time.
- Carefully transfer the ribs from the slow cooker to a baking sheet lined with foil or parchment paper. Discard the onions and garlic.
- Generously coat the ribs with barbecue sauce, ensuring every inch is covered.
- Caramelize the Sauce:
- Bake the ribs in the preheated oven for 10–15 minutes, or until the barbecue sauce thickens and forms a sticky glaze.
- Serve and Enjoy:
- Slice the ribs into individual portions and serve with extra barbecue sauce on the side.
Notes
- Silver Skin Removal: Removing the silver skin ensures tender ribs.
- Barbecue Sauce: Choose your favorite barbecue sauce to define the flavor—sweet, tangy, smoky, or spicy.
- Storage Tips: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 4 hours (High) + 15 minutes in the oven
- Category: Main Course
- Method: Slow Cooker, Oven-Baked
- Cuisine: American