Description
Tender and flavorful slow cooker pork ribs seasoned with a smoky spice rub and basted with your favorite BBQ sauce, cooked low and slow for fall-off-the-bone perfection with an optional caramelized finish under the broiler.
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
Instructions
- Remove the membrane: Use a knife to lift one corner of the membrane from the back of the ribs. Grab it with a paper towel for better grip and pull it straight up and away from the ribs, then discard it.
- Pat dry and cut: Thoroughly pat the ribs dry with paper towels and then slice the rack in half with a sharp knife.
- Make the dry rub: In a small bowl, mix together the light brown sugar, cayenne, smoked paprika, garlic powder, onion powder, and generous salt and pepper.
- Season the ribs: Coat all sides of the ribs evenly with the dry rub mixture.
- Layer ribs with BBQ sauce: Place half the ribs in a 6-7 quart slow cooker with the meat side facing up. Brush or pour BBQ sauce over them to coat all sides. Repeat with the other half of the ribs and BBQ sauce.
- Slow cook: Cook on low for 6-7 hours for fall-off-the-bone tender ribs, or on high for 3-5 hours if you prefer a bit of chew. Approximately 3 1/2 hours on high is ideal for tender but slightly firm ribs.
- Optional broil finish: For a caramelized glaze, transfer the cooked ribs to a foil-lined baking sheet, brush with additional BBQ sauce, and broil for 3-5 minutes until bubbly and thickened.
- Serve and store: Slice the ribs and serve warm with your favorite sides. Store leftovers in the refrigerator for up to 3-4 days.
Notes
- Choose a BBQ sauce with bold flavor since slow cooking doesn’t add smoky char like grilling.
- Both baby back ribs and St. Louis style ribs work well; cooking times may vary due to rib size and thickness.
- Keep an eye on the ribs towards the end of cooking to achieve your preferred tenderness.
- Removing the membrane helps seasonings penetrate better and improves texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
