Slow-Cooker Baby Back Ribs

Last weekend, Tamara and I were trying to figure out what were going to eat for the day (as usual) and decided on having some bbq ribs for dinner **YUMMY** . Since we spent so many hours watching the food network and became self-proclaimed master chefs ­čśë I knew the exact way I was going to prepare ribs and it meant I was going to slow-cook the ribs until they were fall-off-the-bone tender & juicy. The kind you could only get at a fine gourmet bbq establishment. I swear I was going to come out at the end sounding like a southern gentleman with a glass of bourbon and a cigar after prepping this dish.

Anyhow, it came out amazing!!! The following recipe is a detailed, paleo, approach to becoming a master-griller/chef! Enjoy!


  • 8 oz. can tomato paste, no sugar added
  • 1 tablespoon of garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried mustard powder
  • 1/2 teaspoon ground, black pepper
  • 1 tablespoon honey
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • salt to taste
  • 2 1/2 lbs. baby back ribs



  • In a small to medium mixing bowl, combine the tomato paste, garlic powder, onion powder, dried mustard powder, pepper, honey, cider vinegar water and salt. Mix well to combine.
  • You can adjust the consistency of the sauce by adding a bit more water. But keep in mind it will become more fluid in the slow cooker. So err on the side of caution and keep the sauce on the thicker side. This will help it adhere to the ribs better too.
  • Place the ribs in your slow cooker with the fleshy side towards the wall of the crock.
  • Spoon the sauce over the ribs, being sure to smear a little on the underside as well.
  • Cook on low for 4-6 hours. When finished the meat will easily slide off the bone, leaving it almost completely clean.
  • Transfer to a plate and ladle some of the sauce from the bottom of the crock over the ribs.
  • Salt to taste.


(You will need a good quality slow cooker, a mixing bowl, tongs or a spatula, and a basting brush.)

[Credit: The]