Slow Cooker Baby Back Ribs Recipe

Baby back ribs: These are smaller, more tender ribs that cook beautifully in a slow cooker.

Bbq sauce: Adds a smoky, sweet flavor to the ribs.

Paprika: Provides a mild, sweet pepper flavor and a vibrant color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the spice mix.

Garlic powder: Infuses the ribs with a rich, savory garlic flavor.

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, ensuring your spice rub penetrates the meat more effectively for enhanced flavor.

• baby back ribs - Substitute with pork spare ribs: Pork spare ribs are meatier and have more fat, which can add extra flavor and tenderness when slow-cooked.

• bbq sauce - Substitute with homemade bbq sauce: You can control the ingredients and adjust the sweetness, tanginess, and spiciness to your preference.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the ribs.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and additional moisture to the ribs.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle, earthy flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• Allow the ribs to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Wrap the cooled ribs tightly in aluminum foil or plastic wrap. This will help to maintain their moisture and flavor.
• Place the wrapped ribs in an airtight container or a resealable plastic bag. This extra layer of protection will help to prevent freezer burn.
• Label the container or bag with the date. This will help you keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can be kept for up to 3 months.
• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This slow thawing process helps to maintain the texture and flavor of the meat.
• Reheat the ribs in the oven at 300°F (150°C) until they are heated through. To keep them moist, you can brush them with additional bbq sauce before reheating.
• Alternatively, you can reheat the ribs in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the ribs in aluminum foil to keep them moist.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 20-30 minutes, or until the ribs are warmed through.
  5. For a crispy finish, unwrap the ribs and broil for an additional 3-5 minutes.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the ribs in aluminum foil.
  3. Place the wrapped ribs on the grill and heat for about 10-15 minutes.
  4. Unwrap the ribs and grill for an additional 5 minutes to get a nice char.

• Microwave Method:

  1. Place the ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the ribs and continue to heat in 30-second intervals until warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the ribs in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the ribs are warmed through.

• Slow Cooker Method:

  1. Place the ribs back in the slow cooker.
  2. Add a bit more bbq sauce if desired.
  3. Heat on low for 1-2 hours, or until the ribs are warmed through.

• Knife: To remove the membrane from the back of the ribs.

• Mixing bowl: To mix the paprika, salt, black pepper, and garlic powder.

• Measuring spoons: To measure the paprika, salt, black pepper, and garlic powder accurately.

• Slow cooker: To cook the ribs slowly and make them tender.

• Tongs: To place the ribs in the slow cooker and to remove them once cooked.

• Basting brush: To pour and spread the bbq sauce evenly over the ribs.

• Cutting board: To place the ribs on while removing the membrane and applying the spice rub.

• Aluminum foil: Optional, to wrap the ribs after cooking if you want to keep them warm while they rest.

Pre-mix the spices: Combine the paprika, salt, black pepper, and garlic powder in advance and store in an airtight container.

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

Prep the ribs the night before: Remove the membrane and apply the spice rub the night before cooking.

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

Set and forget: Utilize the slow cooker's timer function to start cooking while you're away.