Description
Tender and flavorful slow cooker pork ribs made with a delicious dry rub and your favorite BBQ sauce. These baby back ribs are slow-cooked to perfection for a fall-off-the-bone texture with minimal prep and maximum taste.
Ingredients
Units
Scale
Ribs
- 1 rack pork baby back ribs (~3 lbs)
Spice Rub
- 1/4 cup light brown sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, be generous
BBQ Sauce
- 1 1/2 - 2 cups BBQ sauce (use your favorite)
Instructions
- Remove membrane: Use a knife to lift one corner of the membrane from the ribs. Grab it with a paper towel to get a firm hold and pull the membrane straight up and away from the ribs, then discard it.
- Pat dry and slice: Thoroughly pat the ribs dry with paper towels. Slice the rack in half with a sharp knife for easier handling.
- Prepare dry rub: In a small dish, mix the light brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper to make the dry rub seasoning.
- Season ribs: Generously season all sides of the ribs with the prepared dry rub, ensuring even coating.
- Apply BBQ sauce and layer ribs: Place half a rack in a 6-7 quart slow cooker with the meat side up. Pour BBQ sauce over the ribs, brushing to coat evenly. Add the other half of the ribs on top and repeat with more BBQ sauce.
- Slow cook ribs: Cook on low for 6-7 hours for fall-off-the-bone tenderness, or on high for 3-5 hours for a slightly firmer bite. About 3 ½ hours on high yields tender meat with a bit of chew.
- Optional broil for caramelization: For a saucy, caramelized finish, transfer ribs to a foil-lined baking sheet. Brush with more BBQ sauce and broil for 3-5 minutes until sauce bubbles and thickens.
- Serve: Slice ribs and serve warm with your favorite sides. Store leftovers in the refrigerator for up to 3-4 days.
Notes
- Use a BBQ sauce with strong flavor since slow cooking doesn’t impart smokiness like grilling.
- Baby Back and St. Louis Style ribs both work well; adjust cooking time based on rib thickness and preferred tenderness.
- Removing the membrane ensures more tender, flavorful ribs.
- Cooking times may vary depending on slow cooker model; check doneness by tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
