crock pot ribs

Baby Back Ribs with Roasted Corn on the Cob and a Fresh Caprese Salad

Summer is about barbecues, inviting friends over for an evening on the back porch, and relaxing. And, the best way to relax and enjoy yourself is with a great meal.

Around here Baby Back Ribs are a staple at back yard parties! If they’re done well that is! So for years, I attempted to create the perfect ‘fall off the bone’ rib. I tried smoking them, baking them, grilling them, with sauce, without sauce. Nothing worked and each time I ended up with tough ribs you had to gnaw off the bone!  I finally stumbled upon a recipe for slow cooker ribs. It sounded very unconventional and it took me months to give it a go. But once I did, I was sold!

So, while this method of cooking ribs might be frowned upon by the real rib makers out there, I’m here to tell you it’s fool proof perfection! The only trick is that you MUST broil them when they come out of the crock pot. That step alone is the most important. So invite the neighbors and share this meal! It’s about as easy as it gets and you’re going to love every bite. And, I’m betting you love the roasted corn and Caprese salad too. The corn’s flavor really shines through when it’s roasted, much more so than boiled. And, the Caprese salad is fresh, cold, delicious and the perfect pair to a juicy rich rib!

Baby Back Ribs with Roasted Corn on the Cob and a Fresh Caprese Salad 5.00/5 (1 vote)


KID NOTE:  The kids loved this meal. A complete win – because eating with your hands is always a measure of success! (I let them have tomato and mozzarella slices instead of the complete salad. They’re not big fans of basil.)

VEGETARIAN TIP: Half the recipe for barbecue sauce below, simmer over medium high heat for about 20 minutes to meld the flavors and thicken slightly, then use it to baste and grill 4 portabella mushroom caps.

GLUTEN FREE MODIFICATIONS: Use a gluten free Worcestershire.

NUTRITIONAL INFORMATION: Located at the bottom of this page.

Active: 30 mins  ·  Cook: 7-8 hrs  Serves: 6

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Slow Cooker Baby Back Ribs

  • 2 lbs pork baby back ribs
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/2 cup honey
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 3 teaspoons Worcestershire
  1. Place ribs in the slow cooker meat side down.
  2. Cover in sauce and cook on low 7-8 hours.
  3. Preheat oven to broil.
  4. Place ribs on foil line baking sheet meat side up. Spoon some of the barbecue sauce over ribs and broil for 3-4 minutes. DO NOT SKIP THIS STEP!
  5. Using a spoon, ladle fat from the barbecue sauce and serve with the ribs.
Roasted Corn on the Cob

  • 6 ears of corn , with husks
  1. Preheat oven to 350.
  2. Place corn, unhusked, onto a foil lined baking sheet.
  3. Roast for 30 minutes or until tender.
  4. Peel down husks, remove the silk,season with salt and pepper, and serve.
Caprese Salad

  • 8 oz fresh mozzarella ‘ball’, sliced into rounds
  • 1 vine-ripe tomato, sliced
  • 8-10 large basil leaves
  • 1/8 teaspoon kosher salt and coarse ground pepper, to taste
  • 1 teaspoon olive oil, optional
  1. Arrange mozzarella slices on a plate.
  2. Top with basil leaves.
  3. Then finish with tomato slices.
  4. Season with salt and pepper and if you wish (I did not) drizzle with olive oil.

Per Serving // Servings: 6






Baby Back Ribs






Roasted Corn on the Cob






Caprese Salad






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