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Babyback Ribs


These classic babyback ribs are fall-off-the-bone tender! Cook them all day in the crockpot and then finish them off with a few minutes on the grill!


  • 12 rack babyback ribs (1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)
  • 3 c. pineapple juice
  • 1 ½ c. brown sugar
  • 1 ½ tsp. mustard powder
  • 1/3 c. ketchup
  • 1/3 c. red wine vinegar
  • 1 ½ Tbsp. lemon juice
  • 2 Tbsp. soy sauce
  • ½ tsp. ground cloves
  • 2 tsp. ground ginger
  • 4 cloves garlic, minced
  • ½ tsp. cayenne pepper
  • Your favorite barbecue sauce


  1. Cut the ribs into 2-3 bone portions and place them in a crockpot. Whisk together the remaining ingredients (except for the barbecue sauce). Pour the liquid over the ribs, cover, and cook for 5-6 hours on high or 8-10 hours on low. Carefully remove the ribs from the liquid.
  2. When ready to serve, preheat grill over medium heat. Brush one side with your favorite barbecue sauce. Place the ribs, sauce side down, on the hot grill and brush the tops generously with sauce. Close the lid and cook for 2-3 minutes until nice char marks form. Carefully flip the ribs, close the lid, and cook for another 2-3 minutes. Serve immediately.


  • Serving Size: 4