Slow-Cooker Molasses Garlic Baby Back Ribs Step-by-step instructions

Before you start

Before starting, pat the ribs dry with paper towels and remove the thin membrane from the back of each rack if the butcher hasn't already done so. This helps the smoke and sauce penetrate the meat.

Slice the onions thinly and measure out the brown sugar and BBQ sauce. No need to sear the ribs or brown the onions — the slow cooker does all the work. Have a 6-quart slow cooker ready, and you're set.

Instructions

Layer and Sauce

1. 1Layer the ribs and onions
   Place the two racks of baby back ribs side by side in the bottom of a 6-quart slow cooker, curling them slightly if needed to fit. Scatter the sliced Vidalia onions evenly over the ribs, then sprinkle the brown sugar over the onions and ribs.
   Look for The ribs should be in a single layer, with onions and sugar covering the top.
   Tip If the racks are too long, cut each rack in half so they fit comfortably.
2. 2Pour the glaze over
   Pour the molasses garlic BBQ sauce in thick ribbons over the onions and ribs, using a spatula to spread it evenly so the top of the ribs are well coated. Do not stir, as the sauce will melt and baste the meat during cooking.
   Look for The ribs should be completely covered with sauce, with some pooling around the edges.
   Tip For extra coverage, flip the ribs once after pouring the sauce, then return them meat-side up.

The ribs are nestled in the slow cooker with the onions and brown sugar on top, and the sauce is poured over in thick ribbons. The raw ribs are pale pink with a glossy coating, and the onions and sugar create a sweet-smelling base. Everything should look well coated, with sauce pooling around the edges.

Slow-Cook and Rest

3. 3Slow-cook on low
   Cover the slow cooker with the lid and cook on low for 6 to 7 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should be tender enough to pull apart with a fork, and the sauce should be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin at the end, remove the ribs and simmer the sauce on high for 15 minutes to reduce.
4. 4Rest the ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to set slightly, making it easier to handle.
   Look for The sauce should have thickened slightly, and the meat should be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to gently lift the ribs; they may want to break apart.

After 6 to 7 hours, the slow cooker is bubbling gently, and the sauce has darkened and thickened. The meat is visibly pulling away from the bones, and the onions have collapsed into a jammy, caramelized state. The aroma is intensely sweet, smoky, and garlicky. The ribs are fork-tender and hold together when lifted.

Serve and Enjoy

5. 5Serve the ribs
   Using a carving fork, lift the ribs out of the slow cooker and place them on a serving platter or individual plates. Spoon the caramelized onions and extra sauce over the top before serving. Let it rest for 3 minutes before slicing.
   Look for The ribs should be glistening and the onions jammy and sweet.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve with plenty of napkins — these ribs are messy and wonderful.

The ribs are transferred to a platter or plates, glistening with dark, sticky sauce and topped with caramelized onions. The meat is so tender it nearly slips off the bone when pierced with a fork.

The sauce is glossy and thick, and the onions are soft and sweet. The dish is ready to serve immediately, with extra sauce spooned over.

Common mistakes

One common mistake is opening the slow cooker lid too often, which releases heat and extends cooking time. Another is using a BBQ sauce that is too thin, which can result in a watery sauce; choose a thick, molasses-based sauce.

Overcrowding the slow cooker can also cause uneven cooking, so make sure the ribs are in a single layer. Finally, don't skip the resting time — it allows the juices to redistribute and makes the meat easier to handle.

How to tell it’s done

The ribs are done when the meat is fork-tender and has pulled back from the bones by about 1/2 inch. To check, insert a fork into the thickest part of the meat; it should twist easily and the meat should be nearly falling off the bone.

The internal temperature should read at least 145°F (63°C) for food safety, but the ribs will be far more tender. Let them rest in the sauce for 10 minutes before serving.

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