Ribs — there are so many ways to make them. It's really hard to mess them up, they're so versatile. The secret to making them delicious is simple. All you need is time. See below for full recipe.
In this recipe, we use garlic and Dijon mustard to add some acidic tang to the dry spice mix. We cook the corn right on the cob in the slow cooker with all the juices and drippings from the ribs. The corn soaks up all of that goodness; smother it in butter, and now you're really talking about a finger-licking-good slow cooker meal.
Slow cooker baby back ribs
6
15 minutes
4 hours
4 hours, 15 minutes
3 pounds baby back ribs
3 tablespoons Dijon mustard
2 tablespoons garlic powder
2 tablespoons onion powder
¼ cup brown sugar
1 tablespoon chili powder
2 teaspoons dried oregano
1½ teaspoons salt
1 teaspoon pepper
3 ears corn, cut in half
1 cup barbecue sauce (optional)
Cut ribs in half if needed. Rub Dijon mustard all over ribs.
In a bowl, combine all ingredients from garlic powder to pepper. Sprinkle evenly over ribs. Massage the spices into the meat.
In a 6-quart slow cooker, add corn. Place ribs on top of corn.
Cover and cook on high for 4 hours.
For saucy ribs, smother with 1 cup of barbecue sauce before serving. Serve with the corn.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here. Disclosure: This post contains affiliate links, which help support our website. 