Craving mouthwatering, fall-off-the-bone baby back ribs without the hassle? This slow cooker recipe delivers tender, juicy ribs with a caramelized crust and a tangy, sweet barbecue sauce. Perfect for busy weeknights or weekend gatherings, these ribs are sure to impress!
The secret to these ribs lies in the two-step process: a quick sear to lock in flavor and create a delicious crust, followed by slow cooking in a rich, homemade barbecue sauce. The result? Ribs that are incredibly tender and packed with flavor.
Ingredients:
- 1 cup water
- 1 cup ketchup
- 1 (6 ounce) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds baby back ribs
- Salt and pepper (for seasoning)
Instructions:
- Prepare the Sauce: In your slow cooker, combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt. Stir until the brown sugar and salt are fully dissolved, creating a rich, tangy barbecue sauce.
- Sear the Ribs: Season the baby back ribs generously with salt and pepper. Heat a large skillet over medium-high heat and sear the ribs on all sides until caramelized. This step adds depth of flavor and a beautiful crust.
- Slow Cook to Perfection: Place the seared ribs into the slow cooker, coating them evenly in the sauce. Set the slow cooker to Low and cook for 7-8 hours. The ribs will become incredibly tender, practically falling off the bone.
- Serve and Enjoy: Once cooked, remove the ribs from the slow cooker. If desired, skim off any excess grease from the sauce using tongs and a paper towel. Serve the ribs hot, drizzled with the flavorful sauce.
Tips: For a thicker sauce, simmer it on the stovetop after removing the ribs. This recipe can easily be scaled up for larger crowds—simply adjust the ingredient quantities accordingly.
Enjoy these slow cooker baby back ribs as a standout main dish, paired with your favorite sides like coleslaw, cornbread, or mashed potatoes. Perfect for family dinners, game day, or summer barbecues!
