Slow & Easy Baby Back Ribs
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Slow & Easy Baby Back Ribs Recipe
Slow & Easy Baby Back Ribs
4 lb. pork baby back ribs, cut into 2-rib portions
1 medium onion, chopped
½ cup ketchup
¼ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste or tomato sauce
2 Tbsp. paprika
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 tsp. salt
¼ tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
Place ribs in a 5 quart 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. 4 servings
(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)
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