I don’t know about you, but there’s just something about a stack of ribs, a cold beer and some fries. And there’s just not too many places anymore where you can get a rack of ribs and really be satisfied. So, I make them at home–and if you’re game to make these, trust me, you’ll be satisfied. Whether you make them or you have your hubby make them (because, ya know–I know that’s how some of you are…), you are gonna love these Baby Back Ribs (Slow Cooker Style). Not only are they delicious, and falling-off-the-bone tender–they are easy-peasy. You’ll want to make these during the week, on the weekends, and for the big game.
I made thee for the football game last week when we had some family over. They were so impressed–thought I’d picked them up from the local BBQ joint. But, no. I just popped these puppies on the grill for a minute, then in the slow cooker for a couple of hours until the meat just fell off the bone. And I may have made some homemade BBQ sauce, but that’s another recipe in the make. LOL! And when we finished wiping our fingers off, cheering our ‘boys on (even though this is their worst season in a long time…), everybody was asking for the recipe. So yummy. So. Very. Yummy.
Baby Back Ribs (Slow Cooker Style)
Baby Back Ribs (Slow Cooker Style). Not only are they delicious, and falling-off-the-bone tender--they are easy-peasy.
- 1 rack of Baby Back Ribs
- 3 cups Water, divided
- 1 tub Knorr Homestyle Beef Stock
- 1 cup Claude's Barbeque Brisket Marinade
- 1 T Smoke Sauce, Hickory flavor
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 1 cup Barbeque Sauce, your favorite
- Place 2 cups water into a microwave-safe measuring cup, add 1 tub Knorr Homestyle Beef Stock and Smoke Sauce.
- Put water and beef stock mixture in the microwave, and microwave on high for 2 minutes.
- Wash Baby Back Ribs and cut into 3 or more segments. Each segment should be small enough to fit inside your slow cooker.
- Place all the Baby Back Ribs into a gallon-size zipper-style bag.
- Remove water and beef stock mixture from microwave and stir. Pour over ribs in plastic bag. I usually place the plastic bag inside a bowl, just in case there are any leaks.
- Add Claude’s Barbeque Brisket Marinade to bag.
- Place the ribs in your refrigerator and marinate from 4 to 24 hours. The longer you marinate them, the more flavorful they will be.
- Remove ribs from marinade, and lay flat on a cookie sheet. Salt and pepper to taste, and sprinkle with Garlic Powder.
- At this point, I like to put the ribs on the grill, just long enough to sear (or brown) them on both sides. However, you can skip this step if you’d like.
- Mix 1 cup water with barbeque sauce, set aside.
- Place ribs in your slow cooker, pour barbeque sauce and water mixture over ribs.
- Cook on High for 4 hours, or on Low for 8 hours.
- When the meat's falling off the bone, remove the ribs and toss them in a bowl with a little more barbeque sauce--or dip 'em!
- My choice of sides for these wonderful ribs is baked beans and/or potato salad.