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Slow Cooker BBQ Baby Back Ribs with Baked Beans and Corn
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 3 pounds baby back ribs, cut into 3-4 rib sections
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 cup barbecue sauce
  • 2 cans (15 ounces each) baked beans
  • 4 ears fresh corn, husked and halved
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Season the rib sections evenly with salt, black pepper, and smoked paprika. Place the sliced onion and minced garlic in the bottom of the slow cooker.
  • Arrange the seasoned ribs on top of the onions. Pour the barbecue sauce over the ribs so they are mostly covered.
  • Add the baked beans around the ribs. Drizzle the apple cider vinegar over the beans.
  • Lay the corn pieces on top of the beans and ribs. Cover the slow cooker.
  • Cook on low for 7-8 hours until the ribs are tender and pull away from the bone easily. Serve the ribs with the beans and corn on the side.

Notes

If the ribs finish early, switch the slow cooker to warm to keep everything at serving temperature. For thicker barbecue flavor, brush extra sauce on the ribs after cooking and broil them for a few minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of water to loosen the beans.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife