Slow Cooker Baby Back Ribs

Slow Cooker Baby Back Ribs

Miz Helen's Kitchen


3 to 4 pounds Baby Back Ribs


2 teaspoons brown sugar

2 teaspoons paprika

2 teaspoons garlic powder

2 teaspoons dry mustard

1/2 teaspoon coriander

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper


1 medium yellow onion chopped

3 cloves minced garlic

1 cup Ketchup

1/4 cup vinegar

1/4 cup Worcestershire

1/2 cup Honey

2 cups Apple Juice

2 Tablespoons Cornstarch

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper


For the rub:

In a small container mix all the Rub ingredients together.

Wash and dry the ribs, then cut them into sections that will fit the cooker.

Generously rub the ribs all over on both sides with the rub mix.

Cover the ribs and refrigerate for at least 4 to 8 hours or overnight.

For the sauce:

In a medium saucepan on medium heat sweat the chopped onion until the onion is clear.

Add the garlic, ketchup, vinegar, Worcestershire, Honey, Apple Juice, salt, black and cayenne pepper and heat the mixture to medium heat. Add the corn starch and bring to a boil, stirring constantly.

When the mixture comes to a boil, remove from the heat and continue to stir until the mixture begins to thicken.

To cook the ribs:

Remove the ribs from the refrigerator and bring the ribs to room temperature.

Turn the Slow Cooker on high and heat the cooker before placing the ribs inside.

Place the ribs in the Slow Cooker.

Pour the hot sauce over the ribs.

Cook on high for 4 1/2 hours.

Carefully remove the ribs to a serving plate and serve the sauce on the side.