Slow and Easy Baby Back Ribs
“If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.” —Barbara Birk, St. George, Utah
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 4 lb pork baby back ribs cut into 2-rib portions
- 1 medium onion chopped
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup tomato paste or tomato sauce
- 2 tbsp paprika
- 2 tbsp Worcestershire sauce
- 1 tbsp prepared mustard
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
- Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.
- Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
1 serving: 916 calories, 62g fat (23g saturated fat), 245mg cholesterol, 1324mg sodium, 35g carbohydrate (26g sugars, 3g fibre), 52g protein.