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Description
These tender and flavorful baby back ribs are slow-cooked with a delicious homemade sauce.
Ingredients
Scale
- 2 racks pork baby back ribs
- 2 teaspoons ground ginger
- 2 teaspoons ground pepper
- 1 teaspoon onion powder
- 6 cloves garlic (minced)
- 1 tablespoon sweet chili sauce (found in the international section of the grocery store)
- 2/3 cup soy sauce (reduced sodium)
- 2/3 cup balsamic vinegar
- 2/3 cup brown sugar
- 2/3 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons kosher salt
Instructions
- In a dish, whisk together the ginger, pepper, and onion powder.
- Add the garlic and mix again.
- Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
- Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).
- Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
- Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
- Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
- Place the dry rub ingredients into a small dish and mix together.
- Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
- Curl the ribs into the slow cooker, going around the sides.
- Pour the uncooked half of the sticky sauce mixture over the ribs.
- Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
- Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.
- Brush on some of the sauce from the saucepan and leave the rest for serving.
- Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.
- Allow to rest, tented with foil, for 3-5 minutes and serve.
Notes
- For best results, allow the ribs to marinate in the sauce overnight before cooking.
- This dish pairs well with coleslaw and cornbread.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 rack
- Calories: 650
- Sugar: 45g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg