Hello, friends! 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 ribs in a slow cooker 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!
If you’re a fan of ribs that fall smooth off the bone . . . you’re in for a heavenly experience right here.
Cut the racks of ribs in half . . .
And place them in a 6-quart (or larger) 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.
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.)
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.
And stir it until it’s all combined.
Pour 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.
I mean . . . look at how easily the bone comes out! It’s a world gone mad, I tell you.
Serve ’em on a plate, if they can travel that far without falling to pieces.
Succulent and delicious!
Here’s the handy dandy printable.