Now, I lay the ribs in the slow cooker. If they’re too large, I might cut them in half to fit, as I want every piece to get that lovely flavor. Once they’re in, I pour the sauce mixture over them, making sure they’re well coated. I sometimes use a basting brush to evenly distribute the sauce too. After that, I cover the slow cooker and set it to low for about 6 to 8 hours. Seriously, when I come back to the kitchen, the aroma is just heavenly!
Once the ribs are perfectly cooked and the meat is falling off the bone, I’ll pull them out with tongs and brush on a little extra BBQ sauce for that glossy finish. If you like a bit of caramelization, I sometimes pop them under the broiler for a few minutes. Keep an eye on them so they don’t burn—I’ve made that mistake before! After a quick broil, I let them rest for a few minutes before cutting them into serving portions.
And there you have it! Tender, flavorful baby back ribs ready to delight your taste buds. They are perfect for serving with classic sides like coleslaw or cornbread. There is never a crumb left on the plate when I make these!
Pro Tips for Best Results
One thing I’ve learned is that seasoning is everything! The first time I made these ribs, I didn’t use enough spice in the rub, and they turned out a little bland. Now, I really pack it on. I love to let the spice mixture sit on the ribs for at least an hour before cooking; it makes a world of difference!
Another tip is to experiment with your BBQ sauce. I’ve tried both sweet and smoky flavors, and while I love a traditional tangy style, there’s something about a chipotle-infused sauce that takes it to the next level! Don’t be afraid to play around and find your perfect blend.
Lastly, if you want to double your recipe for a larger crowd, you can stack the ribs in the slow cooker, just make sure to alternate the direction so they cook evenly. I’ve done this successfully, and I promise your guests will be grateful!
Common Mistakes to Avoid
One mistake I made early on was not trimming the ribs enough. The excess fat can lead to a greasy dish instead of the tender meat you’re hoping for. I recommend taking the time to trim the ribs, especially around the edges. It makes a noticeable difference in the final product! (See the next page below to continue…)