Here’s The Easiest Way To Get Baby Back Ribs On Your Table

These ribs are perfectly seasoned with the right amount of flavors. The savory flavors used to cook these ribs are absorbed fully because of the method of cooking. The flavors are sealed inside the slow cooker, allowing the meat to get as much of the flavors as possible. And then there’s the coating of the barbecue sauce mixed with a little hoisin sauce. The exterior compliments the meat so well that you will not have any complaints from anyone. My family loves their ribs flavorful, but nothing fancy- exactly like this simple ribs recipe.

Check out what our friends from Shockingly Delicious have to say about this recipe:

“Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these Smoky Baby Back Ribs with a sweet barbecue glaze under the broiler.”

Slowly but surely- that’s the philosophy of the slow cooker. You just have to trust it and it will bring you your most convenient yet delicious meals. Wishing you a happy dinner with your family!

Ingredients

• 2 1/2 pounds Tyson baby back pork ribs
• 1/4-1/2 teaspoon McCormick smoked paprika
• Glaze: mixture of Sweet Baby Ray’s barbecue and Lee Kum Kee Hoisin sauces (about 1 1/2 tablespoons each)

Instructions

1. Spray inside of crock with nonstick spray. Cut ribs with scissors into 3- or 4-rib chunks and place in crock. Sprinkle with smoked paprika.
2. Place ribs in crock and cook on HIGH for 5 hours (or LOW for 8-10 hours). Test with a fork to make sure they are tender.
3. When ready to serve, remove ribs from crock, place them on a foil- or parchment paper-lined baking sheet, brush ribs with mixture of barbecue sauce and Hoisin sauce (mix at ratio of 1:1, or whatever ratio you prefer), and broil or grill ribs to finish them off. Watch carefully so they don’t burn (the sugar in the sauce will burn easily.)
4. Serves 4.

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Quick Tip: You can increase the poundage of ribs if you have more people to feed. Just increase the glaze amount as well, for the finish.

Thanks again to Shockingly Delicious for this amazing recipe.