Prep Time: 10 minutes
Total Time: 4 hours 30 minutes
Serves: 4 to 6


  • 1 tsp each salt, pepper, ground cumin, paprika, chili powder and garlic powder
  • 2 racks baby back ribs (about 4 lb), cut in half
  • 1 onion, chopped
  • 2 bay leaves
  • 1/2 cup Treasury Wine Estates Merlot
  • 1/2 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp grainy mustard
  • 3 tbsp cornstarch


Stir together salt, pepper, cumin, paprika, chili powder and garlic; rub all over ribs. Add to slow cooker along with onion and bay leaves.

Stir together wine, beef broth, tomato paste, sugar, Worcestershire sauce and mustard until smooth; pour over ribs.

Set slow cooker to HIGH; cover and cook for 4 to 5 hours, or on LOW for 6 to 8 hours until ribs are very tender. Transfer to cutting board and cut into 2-rib portions. Let stand for 10 minutes.

Discard bay leaves from cooking liquid and skim off excess fat. Whisk cornstarch with 1/4 cup water until smooth; pour into cooking liquid. Cook on HIGH for 25 to 30 minutes or until thickened. Serve with ribs.


  • Serve ribs over mashed potatoes and top with sauce if desired.
  • You can substitute spare ribs for baby back ribs.


Pair with: Merlot