Garlic Herb Honey Hickory Baby Back Ribs: 10-Minute Crockpot Dinner Step-by-step instructions

Before you start

Before starting, pat the ribs dry with paper towels. If they are in a rack, they can go in as is; if you prefer individual ribs, cut between the bones. Smash the garlic cloves by placing them on a cutting board and pressing with the flat side of a knife.

Rinse the rosemary sprigs and pat them dry. Have the barbecue sauce measured and ready. There is no need to sear or brown the ribs first—the slow cooker does all the work.

Instructions

Layer and Sauce

1. 1Layer the ribs in the slow cooker
   Place the pork baby back ribs side by side in the bottom of a 6-quart slow cooker. If the racks are too long, cut them in half to fit snugly. Scatter the smashed garlic cloves and fresh rosemary sprigs over the ribs, tucking some underneath for even flavor.
   Look for Ribs cover the bottom of the insert; garlic and rosemary are scattered across the surface.
   Tip Smash the garlic cloves with the flat side of a knife to release their flavor without chopping.
2. 2Pour the barbecue sauce over everything
   Pour the honey hickory barbecue sauce evenly over the ribs, using a spatula to spread it so every surface is coated. The sauce should pool around the meat, but the ribs should not be completely submerged.
   Look for The ribs are fully coated in a thick, glossy layer of sauce.
   Tip For extra coverage, flip the ribs once after saucing so both sides are glazed.

At the end of this phase, the ribs are arranged in a single layer in the slow cooker, with smashed garlic and rosemary scattered over the top. The barbecue sauce is poured over everything, coating the meat completely. The sauce should pool around the ribs but not submerge them. The raw meat smells of garlic and rosemary, and the sauce looks thick and glossy.

Slow Cook

3. 3Cover and cook on low
   Cover the slow cooker with its lid and set the heat to low. Cook for 6 hours, without opening the lid during the first 4 hours, until the meat is tender and pulls away from the bone easily. The sauce will bubble gently around the edges of the insert. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the meat should be fork-tender and the sauce thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid—each peek adds 20 minutes to the cooking time.
4. 4Check for doneness
   Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone. The temperature should read at least 145°F (63°C). For fall-off-the-bone texture, cook until the meat easily separates with a fork, which may take up to 7 hours total. Let it rest for 3 minutes before slicing.
   Look for The thermometer reads 145°F (63°C) or higher, and the meat is pulling back from the bone ends.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the meat is not yet tender, continue cooking in 30-minute increments.

After several hours on low, the slow cooker is bubbling gently. The sauce has reduced slightly and darkened around the edges. The ribs are tender, and the meat is pulling back from the bones. An instant-read thermometer registers at least 145°F (63°C). The aroma is sweet, smoky, and garlicky. Do not open the lid during this phase except to check temperature.

Rest and Serve

5. 5Let the ribs rest
   Turn off the slow cooker and let the ribs rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute through the meat, keeping it moist and tender.
   Look for The sauce settles and the ribs are shiny with glaze.
   Tip Resting is brief for ribs, but even 5 minutes improves the texture.
6. 6Serve the ribs
   Using a serving fork, lift the ribs out of the slow cooker, letting excess sauce drip back into the pot. Transfer to a serving platter or individual plates. Spoon some of the garlicky sauce from the pot over the top before serving.
   Look for The ribs are glistening and the meat is sliding off the bones.
   Tip Use a second fork to help guide the ribs if they are very tender.

The slow cooker is turned off, and the ribs rest in the warm sauce for a few minutes. The sauce is thick and clings to the meat. When lifted with a fork, the ribs are glistening and the meat is practically falling off the bone.

The garlic cloves have softened into sweet confit, and the rosemary is fragrant. Serve immediately, spooning extra sauce over the top.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using a sauce that is too thin, which can result in watery ribs; choose a thick, sticky barbecue sauce.

Overcrowding the slow cooker can also cause uneven cooking—make sure the racks fit in a single layer. Finally, do not rush the cooking time; low and slow is essential for tender ribs.

How to tell it’s done

The ribs are done when an instant-read thermometer inserted into the thickest part of the meat (without touching bone) reads at least 145°F (63°C). For fall-off-the-bone tenderness, cook until the meat easily separates from the bone with a fork.

The sauce should be bubbling gently and slightly thickened. If the ribs are not yet tender, continue cooking in 30-minute increments until they reach the desired texture.

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