Ginger-Infused Slow Cooker Baby Back Ribs

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 4
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If you're looking to elevate your barbecue game, these Ginger-Infused Slow Cooker Baby Back Ribs are a must-try. Marinated overnight and slow-cooked to tender perfection, they bring a unique twist to a classic favorite.

Ingredients for Ginger-Infused Slow Cooker Baby Back Ribs

The star of this dish is, of course, the baby back ribs. They are tender, flavorful, and perfect for absorbing the marinade. The soy sauce adds a rich umami base, while the honey brings in sweetness that pairs perfectly with the spice of fresh ginger. Garlic enhances the overall depth of flavor, and pineapple juice introduces a tropical twist that balances the savory elements. A touch of ground black pepper and salt helps to season the meat thoroughly. The smoked paprika adds a hint of smokiness, and olive oil ensures the marinade coats the ribs evenly. Finally, rice vinegar is used for a tangy glaze that caramelizes beautifully in the oven.

Tips & Tricks

  • For an extra kick, add a pinch of red pepper flakes to the marinade.
  • If you’re short on time, marinate the ribs for at least 30 minutes at room temperature.
  • Use a meat thermometer to ensure the ribs are done—the internal temperature should be about 190°F.
  • Line your baking sheet with foil for easy cleanup.

Serving Suggestions

These ribs are perfect with a side of coleslaw or roasted vegetables. For a heartier meal, serve them with creamy mashed potatoes or cornbread. A fresh green salad with a light vinaigrette complements the rich flavors beautifully.

Frequently Asked Questions

Can I use pork spare ribs instead of baby back ribs?
Yes, but keep in mind that pork spare ribs are larger and may require a bit more time in the slow cooker.
Is it necessary to caramelize the ribs in the oven?
No, but it adds a nice texture and flavor. If you're short on time, this step can be skipped.
Can I freeze these ribs after cooking?
Absolutely! Let them cool completely, then store in an airtight container for up to 3 months.

Ginger-Infused Slow Cooker Baby Back Ribs Recipe Walkthrough

Start by grabbing a small bowl and mixing together the soy sauce, honey, fresh ginger, minced garlic, pineapple juice, black pepper, salt, smoked paprika, and olive oil to create a flavorful marinade. Make sure everything is well combined.

Place your baby back ribs in a large dish—something like a deep baking dish or a large bowl works well. Pour the marinade over the ribs, ensuring each rack is thoroughly coated. Cover the dish with plastic wrap and refrigerate it for at least 4 hours; overnight is even better for maximum flavor.

Once marinated, take the ribs out of the fridge and transfer them to your slow cooker. Pour any remaining marinade over the ribs in the cooker. Set your slow cooker to low and let it work its magic for 7-8 hours. You’ll know they’re done when the ribs are tender and practically falling off the bone.

Preheat your oven to 400°F. Carefully remove the ribs from the slow cooker and place them on a baking sheet. Brush them with rice vinegar to give them a beautiful, tangy sheen. Pop them in the oven for about 10 minutes—this step caramelizes the glaze and gives the ribs a delightful finish.

Take them out, let them rest briefly, and then they’re ready to serve.

Why You'll Love This Recipe

  • The slow cooker does all the hard work, making this an easy, hands-off recipe.
  • Ginger and pineapple juice add a delightful zing and sweetness.
  • Perfectly tender ribs with a caramelized finish.
  • Impresses guests without spending hours at the grill.

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

Step-by-step 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.

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