Ginger-Infused Slow Cooker Baby Back Ribs

Indulge in these tender, fall-off-the-bone baby back ribs infused with a unique ginger and soy sauce marinade, slow-cooked to perfection for a delightful twist on a classic dish.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 4

Ingredients

2 racks baby back ribs

1/4 cup soy sauce

1/4 cup honey

2 tbsp fresh ginger, grated

4 cloves garlic, minced

1/2 cup pineapple juice

1 tsp ground black pepper

1/2 tsp salt

1/2 tsp smoked paprika

2 tbsp olive oil

1/4 cup rice vinegar

Instructions

1. In a small bowl, mix soy sauce, honey, fresh ginger, minced garlic, pineapple juice, black pepper, salt, smoked paprika, and olive oil to create a marinade.

2. Place ribs in a large dish and pour marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 4 hours or overnight.

3. Remove ribs from the marinade and place in the slow cooker.

4. Pour the remaining marinade into the slow cooker.

5. Cook on low for 7-8 hours until the ribs are tender and juicy.

6. Preheat oven to 400°F. Remove ribs from the slow cooker and place on a baking sheet.

7. Brush the ribs with rice vinegar and bake for 10 minutes to caramelize the glaze.

8. Serve warm with your favorite sides.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.