This is a very special recipe… it’s not one you will find anywhere online. There a ton of ways to prepare slow-cooked ribs — on a grill, in an oven, in a slow cooker, etc. This recipe combines your slow cooker and your oven to result in a fall-off-the-bone, slap-your-mama texture, but a sticky sweet exterior that I personally love (and is usually achievable on the grill).
Well, it’s winter time, so I had no interest in heading outside last night to finish these on the grill. The secret to these ribs is a super flavorful liquid mixture to completely cover the meat in the slow cooker and then finishing them off for a few minutes in the broiler with the sauce. I purchased the fresh baby back ribs from the Amish market. And the best thing about this recipe is that it takes under 10 minutes to prep!
Sometimes I make my own sauce, but I didn’t this time. I just used my favorite store-bought brand, Sweet Baby Ray’s Honey BBQ sauce.
Even though I made these in the evening, BBQ ribs are perfect for both summer and winter nights. I would pair them with something lush like a glass of Cabernet or Merlot. For sides, my go-tos for ribs are mashed potatoes or mac & cheese and a slow cooked leafy green like collards or spinach.
Cut, garnish, serve. Enjoy! Tag @eattravelhustle on Instagram and hashtag it #eattravelhustle
Did you make this recipe?
Cut, garnish, serve.
Tag @eattravelhustle on Instagram and hashtag it #eattravelhustle
I hope you love these ribs as much as my family does! If you make it, please tag me so I can see!