A quick simple slow cooker recipe for baby back ribs that produces the most tender ribs I have ever had.
Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each). I recommend leaving the membrane on, without it you will never get them to stay together for the grill.
Place in crockpot. Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover.This step can be done the night before.
Set to low for 6-7 hours. You can poke them occasionally to make sure they all get exposed to the braising liquid and that they're not getting too tender, they still have to make it to the grill.
Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat.
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Serving Size: 1 Serving (681g) | ||
Recipe Makes: 4 | ||
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Calories: 1513 | ||
Calories from Fat: 727 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.8g | 108 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 36.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 275.6mg | 85 % | |
Sodium 906.1mg | 31 % | |
Potassium 1310.9mg | 34 % | |
Total Carbohydrate 139.4g | 41 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 138.6g | ||
Protein 57.2g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1513
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