Try this baby back ribs recipe which requires very little work on your part and they will fall off the bones. Broiling them or using the grill at the end makes them restaurant-style sticky.
Sorry if the plate is a bit messy in the picture, it was my husband’s!
I have tried a few times to cook ribs at home but they were never right, tough and not good. The method of boiling them for a long time didn’t work for me, plus takes more time than I want to spend in the kitchen.
And I wanted to be able to eat them all year round, not just in the summer. Using the crock pot that someone told me about sounded great to me.
After watching a few TV food shows, I discovered that often a dry rub was used, so I decided to experiment a bit and this is the result.
I couldn’t believe how tender the ribs were and they were just falling off the bones.
I serve them with sauteed potatoes like in the picture and I also make a coleslaw to go with them.
Let me know how yours came out.
Baby Back Ribs in Crockpot
- portions of baby back ribs cut down to fit in your crock pot
- store-bought steak or ribs dry rub
- bottled BBQ sauce
Apply the dry rub to both sides of the ribs. Experts say to remove the skin on the back and I’ve seen on TV others keep it on because they say it keeps the flavors ... so I leave it on, but with the tip of a knife pierce this membrane in quite a few places to let the rub go in.
Cover the ribs with BBQ sauce. You will add more near the end of cooking time.
Set your crock pot on high and cook for 4 hours.
Then line a cookie sheet with non-stick foil or parchemin paper and place the ribs (meat side up) on it, add more BBQ sauce on them and broil for 15 minutes or use the grill instead if in summer.