Slow Cooker Ribs
Slow Cooker Ribs are my favorite way to serve a big, impressive BBQ meal without spending all day at the grill. The meat comes out so tender with bold smoky flavor from the spice rub, and the thick glossy BBQ sauce coating every piece is rich, sticky, and absolutely incredible. They are a guaranteed crowd-pleaser for game day parties, summer cookouts, and any backyard gathering. Leftovers keep in the fridge for up to 4 days.
Equipment
Ingredients
- 2 pounds pork baby back ribs about 1 rack, cut in half
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups barbecue sauce store-bought or homemade
Instructions
- Cut the rack of ribs in half so they fit easily into the slow cooker.2 pounds pork baby back ribs
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the ribs.1 tablespoon brown sugar, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
- Place one half of the ribs in the bottom of the slow cooker. Pour 1 cup barbecue sauce over the ribs.2 cups barbecue sauce
- Add the remaining half of the ribs and pour the remaining 1 cup barbecue sauce over them. If needed, curl the ribs around the inside of the slow cooker to fit.
- Cover and cook on high heat for 3 to 4 hours, or until the ribs are tender and the meat easily pulls away from the bone.
- Preheat the oven to 425°F (220°C).
- Carefully remove the ribs from the slow cooker and transfer them to a foil-lined baking sheet. Spoon some of the sauce from the slow cooker over the ribs.
- Bake for 8 to 10 minutes, or until the tops are slightly crispy and caramelized.
- Brush with additional barbecue sauce if desired before serving.
Notes
I've made these ribs dozens of times, and here are a few things I've learned along the way.
Remove the membrane first: Peel off the thin membrane on the back of the ribs before applying the rub so the seasoning can penetrate the meat and the texture stays tender instead of chewy.
Use the right amount of sauce: Don't skip the sauce in the slow cooker because it keeps the ribs moist and infuses them with flavor as they cook, but save a little extra for brushing on before serving.
Check tenderness by touch: The ribs are done when the meat pulls away from the bone easily with a fork, but it shouldn't fall apart completely, or it's overcooked.
Broil instead of bake for extra char: If you want more caramelization, broil the ribs for 3 to 5 minutes instead of baking, but watch them closely so the sauce doesn't burn.
Let them rest before cutting: After baking, let the ribs sit for 5 minutes so the juices redistribute and the meat stays tender when you slice between the bones.
Store properly: Store cooled ribs in an airtight container or a large zip-top bag in the refrigerator for up to 4 days or freeze them wrapped in plastic wrap and foil for up to 2 months. Thaw frozen ribs in the fridge overnight before reheating in the microwave, in the oven, or on the stovetop.
Nutrition
Calories: 585kcalCarbohydrates: 63gProtein: 29gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 99mgSodium: 2181mgPotassium: 729mgFiber: 2gSugar: 51gVitamin A: 846IUVitamin C: 1mgCalcium: 100mgIron: 2mg
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