These slow cooker baby back ribs are super easy to make!
I’ve done a clean eating rib recipe on the barbecue before. But in the process of doing so, I wondered how much more tender this clean eating slow cooker baby back ribs recipe could be if cooked in a slow cooker. You see, I never cooked ribs before the aforementioned rib recipe, so my curiosity got the better of me.
I did a little research which only left me more confused, so instead, I just dived in, stuck those suckers in the slow cooker and “let her rip”. When they were done and I went to lift them out of the crock, the bones came clean off the meat, and the meat that was left behind was absolutely scrumptious!
I poured a little of the sauce left behind in the crock over the ribs and added a touch of salt. Amazing!
MORE HEALTHY PORK RECIPES:
SLOW COOKER BABY BACK RIBS RECIPE:
Let your slow cooker make the ribs while you do other things.
- 6 oz. can tomato paste (no sugar added)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried mustard powder
- 1/2 tsp. ground black pepper
- 1 tbsp. honey
- 1/2 cup apple cider vinegar
- 1/2 cup water
- salt (to taste after cooking)
- 2 1/2 lb. baby back ribs
Mix together all ingredients except the ribs, whisking well to combine.
Place the ribs in the slow cooker with the meaty side towards the wall of the crock.
Brush on the sauce, coating the ribs on all sides. If you have any sauce left over, just scrape it out of the bowl onto the top of the ribs and spread evenly.
Cook on low for 4-6 hours or until the meat easily slides from the bones.
Transfer to a plate and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry® archives, originally posted 7/20/15.