Traveling Oven-Barbecued Baby Back Ribs

Traveling Oven-Barbecued Baby Back Ribs

5
New Orleans Gal 5

"I fixed these ribs for the 4th of July. My son-in-law did not have to brave the heat to barbecue (which he greatly appreciated), and my kitchen was cooled off by the time I returned home after our celebration. Putting the ribs in the already heated slow cooker kept them nice and warm on my 20-minute drive."
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Ingredients

10 h servings 462 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
  4. Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
  5. Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
  6. Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

5

Absolutely wonderful. Great flavor. Super Tender. I used Country Ribs instead of Baby Back, but still was great.

yummy. Just good tender ribs.

This recipe was very vague and WAY TOO MUCH WORK........there are so many other recipes on this site to bother with this one again!

I used baby back ribs and cooked for about 7 hours in the slow cooker. They were easy to make and I thought the sauce had a nice flavor. I did have a lot of sauce left in the crock pot. Next ...

I wish I would have read the reviews about the excessive salt before making this... With modification (maybe 1/4 of recipe salt) this recipe can be worthy of 5 stars. As it was, the salt gave ...