11:02 AM
Matt Peloquin
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| Slow Cooker Baby Back Ribs |
You have a slow cooker and use it to make all sorts of things like savory chicken, pot roast and stews. But did you know you can also prepare juicy, tender, fall-off-the-bone baby back ribs with it?
This recipe takes just minutes to prepare as the slow cooker does the rest of the work for you.
The ingredients are fairly simple, with a dry rub prepared for the ribs which are then cooked with a mixture of Sweet Baby Rays BBQ Sauce
and Old Rasputin Russian Imperial Stout.
The combination of the liquid smoke and the smoked paprika give these ribs a smokey flavor without the need for a grill or smoker!
and Old Rasputin Russian Imperial Stout.The combination of the liquid smoke and the smoked paprika give these ribs a smokey flavor without the need for a grill or smoker!
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| Slow Cooker Baby Bak Ribs Recipe |
Slow Cooker Baby Back Ribs Ingredients:
- 2 racks of baby back ribs
- 1/2 onion sliced
- 1 clove of minced garlic
- 1 & 1/2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 1/2 tsp. salt
- 2 tsp. liquid smoke
- 3/4 cup stout beer (Old Rasputin Russian Imperial Stout)
- 1 (18 ounce) bottle of Sweet Baby Rays BBQ Sauce
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| Slow Cooker Baby Back Ribs with Rosemary & Garlic Smashed Potatoes and Baked Mac & Cheese |
Slow Cooker Baby Back Ribs Recipe:
- In a small bowl, make the dry rub by combining the smoked paprika, garlic powder, onion power, black pepper and salt
- Remove the membrane from the back of the ribs
- Apply the dry rub evenly to both sides of the ribs. Save about 1 tsp. of the dry rub for later.
- Cut the (2) racks in half to create 4 even sized smaller racks
- Pour the beer into the slow cooker
- Add the liquid smoke
- Insert the 4 rib rack halves upright in the slow cooker if unit is 3.5 litters; insert the ribs flat for a larger liter unit
- Add the onions and garlic on top of the ribs
- Add the Sweet Baby Ray's BBQ sauce atop the ribs
- Cover the slow cooker
- Cook on low for 8 hours (4 hours on high for less tender ribs)
- Optional: If cooking for 8 hours in a 3.5 liter slow cooker, flip the upright ribs over so that the uncovered sides are on the bottom to cook for the remaining 4 hours
- Optional: 15 minutes before serving, remove 1/2 cup of the cooked juice and place in a bowl to cool. The addition of the pork fat will make the sauce more thinner, so letting it cool and congeal for 15 minutes will allow the sauce the thicken for use.
- Before serving, sprinkle a pinch or so of the remaining dry rub atop the ribs
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