Hamdi Saidani This Pioneer Woman Slow Cooker Baby Back Ribs recipe is a fall-off-the-bone tender recipe, which is made with a sweet and tangy plum preserve sauce. It’s the ultimate ‘fix it and forget it’ comfort food, ready after a long, slow cook.
Pioneer Woman Slow Cooker Baby Back Ribs 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
How To Make Pioneer Woman Slow Cooker Baby Back Ribs
- Layer the Slow Cooker: Cut the racks of ribs in half to fit them into your slow cooker. Place the ribs in the cooker, along with the sliced onions, garlic, salt, and pepper.
- Slow Cook Until Tender: Cover the slow cooker and cook on the LOW setting for 8 hours. It is very important not to lift the lid or disturb the ribs during this time.
- Make the Sauce: After 8 hours, carefully strain off all the cooking liquid from the slow cooker, leaving the onions and garlic behind with the ribs. In a medium bowl, whisk together the plum preserves, ketchup, barbecue sauce, and hot sauce until combined.
- Glaze the Ribs: Pour the sauce over the ribs in the slow cooker. Use tongs to gently move the ribs around to coat them in the sauce. Be very careful, as the meat will be extremely tender and falling off the bone.
- Keep Warm and Serve: Place the lid back on the slow cooker and keep the ribs on the “WARM” setting for at least 20 minutes to allow the sauce to heat through. Serve hot.
Recipe Tips
- How to get the most tender ribs? The two most important secrets are to remove the membrane from the back of the ribs before cooking, and to not lift the lid during the 8-hour cook time. The uninterrupted, steamy environment is what makes the meat fall-off-the-bone tender.
- What if I can’t find plum preserves? Apricot preserves or even a tart cherry jam are fantastic substitutes and will provide a similar sweet and tangy flavor profile to the sauce.
- Can I finish these on the grill or broiler? Yes! For a classic, caramelized, sticky finish, you can carefully transfer the sauced ribs to a foil-lined baking sheet and place them under a hot broiler for 2-4 minutes. Watch them very closely to prevent the sauce from burning.
- Do I need to add any liquid? No, and that’s the beauty of this easy recipe! The ribs and the onions will release a significant amount of their own liquid as they cook, creating a perfect, flavorful braising environment.
What To Serve With Slow Cooker Ribs
These are classic barbecue-style ribs that are perfect for a family dinner or a game day feast. Serve them with traditional sides like:
- Creamy coleslaw
- Southern-style potato salad
- Cornbread or corn on the cob
- Baked beans
How To Store Slow Cooker Ribs
- Refrigerate: Store leftover ribs with their sauce in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the ribs gently in a covered dish in a 300°F oven until they are warmed through. You can also reheat them in the microwave.
Slow Cooker Ribs Nutrition Facts
- Serving: 1 serving
- Calories: 680 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 40g
- Saturated Fat: 16g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
How do I remove the membrane from the ribs?
The membrane is a thin, silvery skin on the bone-side of the rib rack. To remove it, use the tip of a butter knife to loosen a corner, then use a paper towel to get a firm grip and pull the entire membrane off in one piece.
Why are my ribs dry?
Dry ribs are almost always the result of cooking them too fast or not having enough moisture. The u0022low and slowu0022 method for 8 hours is crucial. Peeking by lifting the lid releases a huge amount of steam and can dry out the meat.
Can I use a different cut of ribs?
Yes. While baby back ribs are very tender, you can also use meatier St. Louis-style spare ribs with this method. They may need an extra hour or two of cooking time to become fully tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sloppy Joe Mac and Cheese Recipe
- Pioneer Woman Italian Sloppy Joes Recipe
- Pioneer Woman Garlic Bread Sloppy Joes Recipe
Pioneer Woman Slow Cooker Baby Back Ribs Recipe
Description
The ultimate u0022fix it and forget itu0022 recipe for incredibly tender, fall-off-the-bone baby back ribs, all made easy in the slow cooker with a sweet and tangy sauce.
Ingredients
Instructions
- Cut the racks of ribs in half and place them in a large slow cooker with the onions, garlic, salt, and pepper.
- Cover and cook on LOW for 8 hours without lifting the lid.
- Carefully drain all the liquid from the slow cooker.
- In a bowl, whisk together the plum preserves, ketchup, barbecue sauce, and hot sauce.
- Pour the sauce over the ultra-tender ribs and gently toss to coat.
- Keep the ribs on the u0022WARMu0022 setting for at least 20 minutes before serving.
Notes
- u003cliu003eThe most important tip for this recipe is to not lift the lid during the 8-hour cooking time; this is the secret to perfectly tender, fall-off-the-bone ribs.u003c/liu003eu003cliu003eFor the most tender result, be sure to remove the thin membrane from the back of the rib racks before you cook them.u003c/liu003eu003cliu003eBe extremely gentle when you are tossing the cooked ribs in the sauce, as the meat will be so tender that it will want to fall right off the bone.u003c/liu003eu003cliu003eThis is the perfect make-ahead meal for a party; you can leave the finished ribs on the WARM setting for hours for guests to enjoy.u003c/liu003e
