Crock Pot Baby Back Ribs

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  • 3 lbs baby back ribs, trimmed (and with the membrane removed; it’s the film covering the underside of the ribs…we use a paper towel to help with grip)
  • ½ cup water; you can substitute in veggie, chicken, or beef broth (or some mixture thereof) if you prefer.
  • 2 tsp kosher salt
  • 1 tbsp ground black pepper
  • 3 tbsp chili powder
  • 2 tsp cumin
  • ½ sweet onion, sliced
  • 2 cloves garlic, minced
  • 1 bottle of Savvy Foods tomato Dijon fusion sauce

And Now

  • Season ribs with spices.
  • Wrap in plastic wrap and toss them in the fridge for a couple hours.
  • Pour water (or broth) into crockpot.
  • Layer the ribs into crockpot, bone side down.
  • Top the ribs with the fresh onion and garlic.
  • Pour about half the bottle of tomato Dijon fusion sauce in the crockpot over the ribs.
  • Cook either on high for 4 hours or on low for 8 hours.
  • Preheat oven to 375.
  • Transfer ribs to a baking sheet, removing the fresh onion and garlic.
  • Coat ribs with the remaining tomato Dijon fusion sauce.
  • Bake in oven until the sauce caramelizes and sticks on the ribs (10-15 minutes).
  • Remove from oven and let rest for 10 minutes or so.
  • Enjoy!