Slow Cooker Baby Back Ribs
Photo: Edo de Roo, CC BY-SA 4.0
These slow cooker ribs get their tang from a sauce built on apple cider vinegar instead of tomato. The contributor insists on that choice, since a tomato sauce would leave the pork tasting closer to stew. Honey softens the vinegar, Worcestershire adds depth, and liquid smoke gives a hickory note without a grill. The overnight rub in the fridge means the cooker does the rest while you are busy elsewhere.
Instructions
Rub the ribs generously on all sides with your rib rub. Cover and refrigerate them overnight so the seasoning has time to work into the meat.
The next day, stir together the cider vinegar, honey, Worcestershire sauce, liquid smoke and flour in a bowl until no dry flour remains.
Put the ribs in the bottom of the slow cooker and pour the vinegar mixture over them.
Cover and cook on low for 8 to 9 hours. The ribs are done when the meat is tender. Serve them warm.
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