Garlic Herb BBQ Baby Back Ribs: Slow Cooker Step-by-step instructions

Before you start

Before you start, pat the ribs dry with paper towels and, if needed, cut the racks to fit your slow cooker. Smash the garlic cloves with the flat side of a knife to release their oils.

Rinse the rosemary sprigs and pat them dry. Have your barbecue sauce measured and ready to pour. There's no need to sear or marinate the ribs—just layer everything in the slow cooker and turn it on.

Instructions

Layer and Sauce

1. 1Layer the Ribs
   Place the baby back ribs side by side in the bottom of a 6-quart slow cooker. If needed, cut the racks to fit, but keep them as whole as possible. Arrange them meaty-side up for even cooking.
   Look for The ribs should sit flat in the slow cooker, not overlapping too much.
   Tip For extra smokiness, rub the ribs with a little smoked paprika before adding.
2. 2Add Garlic and Rosemary
   Scatter the smashed garlic cloves and fresh rosemary sprigs evenly over the ribs. Tuck some garlic under the ribs if possible so the flavor permeates from all sides.
   Look for The garlic and rosemary should be distributed across the entire surface of the ribs.
   Tip Smashing the garlic releases more flavor than slicing.

At the end of this phase, the ribs are nestled in the slow cooker, topped with garlic and rosemary, and completely coated in a thick layer of barbecue sauce.

The sauce should cover every surface, and the garlic and rosemary should be evenly distributed. This is the 'dump and go' stage—no further attention needed until cooking is complete.

Slow Cook

3. 3Pour Over the Sauce
   Pour the barbecue sauce evenly over the ribs, using a spatula to spread it so every surface is coated. Make sure the sauce reaches the sides and edges of the meat.
   Look for The ribs should be completely covered in a thick layer of sauce.
   Tip If the sauce is very thick, warm it slightly to make pouring easier.
4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 6 hours, or on high for 3 to 4 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce should be bubbling gently around the edges and the meat should look caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender ribs, always use the low setting.

After several hours, the slow cooker will be filled with a bubbling, fragrant sauce. The ribs will have released their juices, creating a rich, aromatic liquid. The meat should look caramelized around the edges and easily pull away from the bone. The kitchen will smell of garlic, rosemary, and sweet barbecue.

Serve

5. 5Check for Doneness
   Test the ribs with a fork: the meat should be so tender that it nearly slips off the bone. If not done, continue cooking for another 30 minutes and check again. The internal temperature should read at least 145°F (63°C).
   Look for The meat should shred easily with a fork and look glossy with sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the ribs rest for 3 minutes before serving to let the juices redistribute.
6. 6Serve the Ribs
   Using a carving fork, carefully lift the ribs out of the slow cooker and transfer them to a serving plate. Spoon some of the sauce from the cooker over the top. Serve hot.
   Look for The ribs should hold together just enough to lift, but the meat should be falling off the bone.
   Tip For a thicker sauce, simmer the cooking liquid in a saucepan for a few minutes.

The ribs are now fork-tender, glistening with sticky sauce. When lifted with a carving fork, the meat should nearly fall off the bone. The sauce should be thick and cling to the meat, with a deep mahogany color. Serve immediately, spooning extra sauce from the cooker over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the ribs. Each time you open the slow cooker, heat escapes and extends the cooking time. Trust the process and wait until the minimum cooking time has passed.

Another mistake is using a thin, watery barbecue sauce; it can become too thin and not cling to the meat. Choose a thick, high-quality sauce for the best texture and flavor.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. You can also check the internal temperature with an instant-read thermometer; it should read at least 145°F (63°C).

For the most tender results, cook on low for the full 6 hours. If you're short on time, high for 3 to 4 hours works, but the meat won't be quite as fall-off-the-bone.

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