Slow Cooked Baby Back Ribs is a recipe where you do a little work, let the oven do the rest. The result are ribs that are fall off the bone every time. I have given this recipe to friends an family and everyone has had success. The barbecue sauce has a deliciously hit of heat from the sriracha sauce which adds to the experience. Serve as a main dish with fries, coleslaw or potato salad. They are go well with a simple green salad, onion rings and noodles. You can make these in advance. See the notes regarding storing and freezing the ribs if they last that long!

Slow Cooked Baby Back Ribs

If you love ribs as much as I do then you are going to adore these. They are so tender that the bones falls out clean.

4.95 from 124 votes

Print Pinterest Add to Collection

Course: Main Dish, Side Dish

Cuisine: American

Keyword: Grill, Pork, Ribs, Sauce, Slow Cooker

Prep Time: 15

Cook Time: 2 15

Total Time: 2 30

Servings: People

Calories: 757kcal

Ingredients

Ribs Ingredients

3 lbs pork ribs baby back
salt to taste
ground pepper to taste

Sauce Ingredients

½ cup tomato ketchup
1 medium onion peel/finely dice
1 tbsp sriracha chilli sauce
½ tsp ground cumin
2 tbsp brown sugar light
1 tbsp apple cider vinegar
1 tbsp olive oil
salt to taste
ground pepper to taste

Instructions

Preparing the Ribs

Preheat your oven to 135C/275F/Gas Mark 1 and have 2 large baking trays ready.
Make sure the membrane is removed from the back of the ribs. Most butchers will do this as standard but its not difficult. Have a look in the notes.
Sprinkle a good amount of both salt and pepper over both sides of the ribs and place them rib side down into the baking trays. If they don’t all fit, then cut them in a convenient position.
3 lbs pork ribs, salt, ground pepper
Cover the trays with tin foil (aluminium) and place in the oven for about 3 hours. After 2 ½ hours check how well cooked the meat is. When the meat is falling off the bone and cooked all of the way through remove from the oven.

Making the Sauce

Add a saucepan over a medium heat and add the olive oil.
1 tbsp olive oil
Once hot, add the finely diced onion and cook until lovely and soft and translucent. This normally take between 5 – 7 minutes depending on you cooker.
1 medium onion
Add the ground cumin and stir into the onions.
½ tsp ground cumin
Add the tomato ketchup, sriracha, brown sugar and cider vinegar and stir to combine. Taste the sauce and season if required.
½ cup tomato ketchup, 1 tbsp sriracha, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, salt, ground pepper
Cook for a further 2 – 4 minutes then place to one side when hot and tasty.
The ribs should be ready now so remove form the oven and remove the tin foil, it’s done its job.
Tun on the grill/broiler to high.

Putting It Together

Using a pastry brush, brush the ribs with the sauce on both sides and place under the grill/broiler. Grill/broil for about 3 minutes or until the barbecue sauce starts to caramelise.
Remove from the grill and serve immediately with your favourite fries.

Notes

Removing the membrane

Using a sharp knife, slide the blade between the membrane and the ribs at one end of the ribs. Move the knife gently back and forth until you can easily get two fingers in. Use a kitchen towel to get traction on the membrane and with the other hand holding the ribs, slowly pull the membrane away keeping level with the ribs.

Storing and Freezing

You can store the cooked ribs in an air tight container in the fridge for up to 3 days. When needed, remove from the fridge and wrap in tin foil and pop in a preheated oven at 300F/150C/Gas Mark 2 for about 30 until they are warmed through.

If you freeze them, wrap in tin foil and place in an airtight container in the freezer. Thaw in the fridge and cookas above.