SLOW COOKER BABY BACK RIBS
“These are the best I’ve had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It’s not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I’m eating them within a half-hour of getting home, and they turn out perfect every time!”
3 POUNDS BABY BACK RIBS, TRIMMED
SALT AND GROUND BLACK PEPPER, TO TASTE
1/2 C. WATER
1/2 ONION, SLICED
1 CLOVE GARLIC, MINCED
1 (18 OZ. ) BOTTLE BARBEQUE SAUCE
HOW TO MAKE:
Prep : 10 m – Cook : 4 h 10 m – Ready In : 4 h 20 m
1-Season ribs with salt and pepper.
2-Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3-Cook on High for 4 hours (or Low for 8 hours).
4-Preheat oven to 375 degrees F (190 degrees C).
5-Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6-Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Per Serving: 501 calories; 29.6 g fat; 32.4 g carbohydrates; 24.3 g protein; 117 mg cholesterol; 1067 mg sodium.
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