Description
Tender, slow-cooked pork ribs smothered in a velvety garlic and parmesan cream sauce. A rich, comforting alternative to traditional BBQ ribs.
Ingredients
Scale
- 3–4 lbs baby back pork ribs
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 cup beef broth
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil (for searing)
Instructions
- Rub the pork ribs with salt, pepper, and smoked paprika on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the ribs for 3-4 minutes per side until browned.
- Place the seared ribs into the slow cooker, cutting them into smaller sections if necessary to fit.
- Pour the beef broth and minced garlic over and around the ribs.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is tender.
- Whisk together the heavy cream and grated Parmesan cheese in a small bowl.
- Stir the cream mixture into the slow cooker and cook on low for an additional 30 minutes.
- Transfer the ribs to a baking sheet and broil in the oven for 3-5 minutes to caramelize the sauce.
- Garnish with fresh chopped parsley and serve.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American