This is my experience. I go to a restaurant and the baby-back ribs sound so good! I order them only to be disappointed because they are tough and often they don’t even taste very good! It’s so disappointing plus it’s expensive!
Instead enjoy baby-back ribs at home that turn out perfect every time with very little effort!
Start by watching sales to get the best price on baby back-ribs in the supermarket. My supermarket doesn’t always carry them and they can be expensive. The only other ingredient is barbeque sauce. Take your pick! I like Sweet Baby Ray’s. I have a standard size – 4 quart crock-pot which comfortably fits a rack-and-a-half so if I am making more than 1 rack I have to borrow an extra crock-pot (make sense? 1 rack = 1 crock, 2 racks = 2 crocks, 3 racks = 2 crocks). If you have a larger crock-pot you make be able to fit two racks. I usually just make one rack with plenty of sides which seems to be enough for 2 adults and a couple of children who have bird-sized appetites.
Cut rack into 3 rib pieces and cut off any large areas of fat. Add rib sections and barbeque sauce to the crock-pot in layers starting with sauce. Cover and cook on high for 4 hours or low for 8 hours. Cover a baking sheet with foil. Carefully (you don’t want them to fall off the bone yet!) place cooked ribs on baking sheet and cover with generous amounts of cooked barbeque sauce from the crock-pot. Put under broiler and watch until browned (about 15 minutes). Arrange browned ribs on a platter and drizzle on more cooked sauce then serve!
I like to serve the ribs with corn bread from the supermarket bakery, a can of baked beans which I make a little healthier by combining with a can of plain pink beans (you will see, it is sweet enough), and home-made fresh and crunchy coleslaw.
In a large bowl combine the following dressing ingredients (1 T mustard, 1 T vinegar, 1 T lemon juice, 1 T honey, 1 t salt, ½ cup mayo, ¼ cup sour cream, and pepper to taste). Then add the veggies including half a cabbage VERY finely chopped, 1 coarsely shredded carrot, and half a finely chopped onion. Toss and refrigerate for a couple hours. Re-toss, sprinkle with pepper and serve.