You will never, ever experience more tender baby back ribs than the ones you make in a slow cooker. Some kind of crazy magic happens under that lid, I tell you!
A "mistake" (which you really can hardly call a mistake because they taste great no matter what) I can make when making slow cooker recipes like this is cooking the sauce along with the ribs for the entire time. The problem with this is that the ribs give off so much liquid as they cook that the sauce will wind up watery and won't stick to the ribs. So I add the sauce after the ribs have cooked—works much better! That way you're left with glossy, sticky ribs, just how they should be.
If you're a fan of ribs that fall smooth off the bone... you’re in for a heavenly experience right here. Here are a few other of my favorite rib recipes to try next!
Do ribs need liquid in a slow cooker?
Nope! The ribs release a good amount of liquid as they cook, so there's no need to add any additional liquid.
What can you use instead of plum preserves for the sauce?
If you can't find plum preserves, apricot preserves work great! You could also try peach preserves. Speaking of the sauce, you can add as much or as little hot sauce as you like depending on your preferred spice level.
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Ingredients
2 packages pork loin back ribs (about 2 1/2 to 3 pounds each)
1 whole large onion, sliced thin
12 whole garlic cloves, peeled
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup plum preserves
1/2 cup ketchup
1/2 cup barbecue sauce
Several dashes hot sauce
Directions
Step 1Cut the racks of ribs in half and place them in the slow cooker.Add the onions, garlic, salt, and pepper, then place the lid on the cooker and cook on low for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
Step 2Strain off all of the cooking liquid, making sure not to lose any of the garlic or onions. Next, make the sauce. Combine the preserves, ketchup, barbecue sauce, and hot sauce in a medium bowl, and stir it until it’s all combined.
Step 3Pour the sauce over the ribs, and use tongs to move the ribs around in the sauce as much as you can. Note that the ribs will be falling apart by this stage, so you won’t be able to be too rough with them. Place the lid on the slow cooker and keep the ribs on warm for 20 minutes, or until you need them.
Step 4Serve ’em on a plate, if they can travel that far without falling to pieces.
Ree Drummond
Ree Drummond
Cut the racks of ribs in half . . .
Ree Drummond
And place them in a 6-quart (or larger) slow cooker.
Ree Drummond
Add the onions, garlic, salt, and pepper . . .
Ree Drummond
Then place the lid on the cooker and cook on low for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
Ree Drummond
This is what they look like after that time. Totally weird, but they’re about to get super delicious. Start by straining off all of the cooking liquid, making sure not to lose any of the garlic or onions. (Remove the ribs and pour the liquid through a mesh strainer if you want to be careful.)
Ree Drummond
Next, make the sauce. Combine plum preserves (or apricot!), ketchup, barbecue sauce, and hot sauce in a medium bowl. All the tangy, sticky, spicy good things in life.
Ree Drummond
And stir it until it’s all combined.
Ree Drummond
Pour the sauce over the ribs . . .
Ree Drummond
And use tongs to move the ribs around in the sauce as much as you can. Note that the ribs will be falling apart by this stage, so you won’t be able to be too rough with them.
The Pioneer Woman
I mean . . . look at how easily the bone comes out! It’s a world gone mad, I tell you.
Ree Drummond
Serve ’em on a plate, if they can travel that far without falling to pieces.
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