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
Ingredients
Optional Garnishes:
Instructions
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This is the Kirkland Signature Organic No Salt Seasoning I use to flavor the liquid mixture the ribs slow cook in.

Here are the uncooked ribs in the liquid mixture just before I close the slow cooker
I hope you love these ribs as much as my family does! If you make it, please tag me so I can see!