Slow Cooker Baby Back Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
6
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Calories
395 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Baby Back Ribs
Description
This recipe removes the rib membrane to improve tenderness and applies a spice rub combining brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. The ribs are placed in a slow cooker with water to maintain moisture and half the barbecue sauce poured over them before a 6-8 hour cook on low or 3-4 hours on high.
After slow cooking, the ribs are transferred to a foil-lined baking sheet, brushed with remaining barbecue sauce, then broiled briefly to produce a caramelized glaze and slightly crisp edges. The ribs emerge tender and moist with a sticky, flavorful coating from the broiling step.
The recipe suggests variations using other rib types and recommends careful handling when moving the tender ribs. Leftovers keep in an airtight container for up to five days.
Ingredients
- 3 pound baby back pork ribs
- 1 Tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup water
- 3/4 cup barbecue sauce divided
Instructions
- Remove the membrane from the back of the ribs. Use a butter knife to lift the membrane and then pull the entire membrane off the back of the ribs. Pat the ribs dry with a paper towel.
- Mix together the seasonings in a small bowl. Evenly rub the seasonings on both sides of the ribs.
- Place the ribs in a slow cooker. Pour the water into the slow cooker around the ribs. Then pour the barbecue sauce on top of the ribs.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ribs are tender.
- After the cook time, place the ribs on a baking sheet lined with foil and brush the ribs with the remaining barbecue sauce. Broil for 3-4 minutes until caramelized.
- Serve warm and enjoy!
Notes
- Leftover ribs can be refrigerated in an airtight container for up to 5 days.
- Varieties such as spare ribs, country style, or beef short ribs can substitute baby back ribs.
- Carefully use two tongs when transferring ribs to baking sheet to avoid breakage.
- Broiling caramelizes the sauce, enhancing flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 695mg | 29% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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