by: I Can Cook That



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serves: 5

5 lbs baby back ribs, cut to fit in your slow cooker

1 1/2 teaspoons salt

1 teaspoon pepper

1 cup ketchup

1 cup firmly packed light brown sugar

1/2 cup bourbon

1/4 cup horseradish

1/2 teaspoon hot sauce

Nutrition Facts

Servings Per Recipe: 5

Amount per Serving

Calories: 1214

  • Total Fat: 41.1 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 408.6 mg
  • Sodium: 1486.5 mg
  • Total Carbs: 57.4 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 54.1 g
  • Protein: 132 g

how is this calculated?

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1.  Preheat your oven to 475 degrees. Add the ribs to a large roasting pan (I didn’t have one so I used a few saute pans). Season the ribs with salt and pepper. Bake the ribs for 30 minutes at 475 degrees.

2.  Combine the ketchup, brown sugar, bourbon, horseradish, and hot sauce in a bowl.

3.  Add the ribs in a 6 quart slow cooker. Add the sauce on each layer of ribs.

4.  Cover and cook on low for 9 hours. Remove the ribs from the slow cooker and cover to keep warm. (You can add them to a plate and tent with tin foil).

5.  Pour the drippings and sauce from the slow cooker into a saute pan. Bring to a boil, reduce heat, and simmer over medium heat for 20 minutes, or until the sauce thickens. Serve the ribs with the sauce.

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