Crockpot Garlic Parmesan Baby Back Ribs Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Have all ingredients measured and ready to go.

If the ribs have a significant amount of excess fat on the surface, you may choose to trim it, though leaving a small amount can help keep the meat moist. Ensure your serving platter is ready nearby so you can transfer the hot, tender ribs immediately once they are finished cooking.

Instructions

Preparation phase

1. 1Prepare the ribs
   Place the raw baby back rib sections into the basin of your slow cooker. Ensure they are arranged in an even layer to allow for consistent cooking throughout the process.
   Look for The ribs should be evenly distributed across the bottom of the slow cooker insert.
   Tip Removing the membrane from the back of the ribs before cooking will help them become much more tender.

At this stage, the ribs should be neatly arranged in the slow cooker. The garlic, seasoning, and sauce have been added to create a uniform layer. Ensure the slow cooker is plugged in and ready for the long cooking cycle. The preparation is simple and quick, requiring only basic assembly before the machine does the rest of the work. Everything should look ready to braise, with the sauce beginning to settle around the meat.

Cooking phase

2. 2Season and sauce
   Scatter the minced garlic evenly over the top of the ribs. Sprinkle the herb seasoning packet over the garlic, then pour the garlic parmesan sauce directly over the ribs, ensuring everything is well coated.
   Look for The sauce should cover the ribs, with garlic and herbs visible on the surface.
   Tip Use a silicone spatula to scrape the measuring cup clean to ensure all the sauce is used.

Throughout the cooking cycle, the kitchen will begin to smell savory and aromatic. The slow cooker should remain closed to maintain a consistent temperature. You might notice some steam escaping, which is normal.

By the end of this phase, the meat should appear significantly shrunken from the ends of the bones, indicating that the connective tissues have broken down properly. The sauce will have reduced slightly, becoming thicker and more concentrated in flavor.

Finishing phase

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours. Once finished, check that the internal temperature of the pork has reached 145°F (63°C). Remove carefully and let the meat rest for at least 5 minutes before serving.
   Look for The meat should be very tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the ribs and simmer the sauce on the stovetop for a few minutes to thicken.

Once the cooking time is complete, the ribs should be extremely soft and tender. The garlic parmesan sauce will be clinging to the meat, creating a rich, glossy appearance. When you remove the ribs, they should be steaming and fragrant. Check the internal temperature to confirm they are safe to consume. Once they have rested for a few minutes, they are ready to be plated and served alongside your favorite side dishes for a complete, comforting meal.

Common mistakes

Avoid lifting the slow cooker lid during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially resulting in tougher meat.

Another common mistake is crowding the slow cooker; if the ribs are piled too high, they will not cook evenly. Finally, do not rush the cooking time. Slow cooking is all about patience; attempting to speed up the process by using a higher heat setting will often result in dry, chewy ribs.

How to tell it’s done

The ribs are done when the meat is extremely tender and pulls away from the bone with very little resistance. Using a digital meat thermometer, ensure the thickest part of the meat has reached an internal temperature of at least 145°F (63°C).

The sauce should be glossy and thickened, coating the meat thoroughly. Always allow the ribs to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat, resulting in the best possible texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest