5 from 33 votes
Slow Cooker Baby Back Ribs
These Slow Cooker Baby Back Ribs are tender ribs rubbed with a blend of brown sugar, chili powder, smoked paprika, thyme, and cayenne, slow-cooked for several hours until soft. The ribs are finished under the broiler or back in the slow cooker with a coating of homemade BBQ sauce adding a caramelized glaze. The long, low cooking method breaks down connective tissue resulting in easily pulled apart ribs with balanced sweetness and spiciness from the rub and sauce.
Prep Time
15 mins
Cook Time
7 hrs
Additional Time
20 mins
Total Time
8 hrs 35 mins
Servings:
4
Calories:
593 kcal
Course:
Main Course
Ingredients
- Non-stick cooking spray
- 2 tablespoon brown sugar light or dark
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½ teaspoon thyme dried, ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ⅛ teaspoon cayenne pepper
- 3 to 3 ½ lb baby back ribs trimmed and membrane removed from the back of the ribs
- BBQ sauce easy
Instructions
- Coat the slow cooker with nonstick cooking spray.
- Combine the brown sugar, chili powder, paprika, thyme, salt, black pepper, and cayenne.
- Rub the mixture all over the ribs.
- Place ribs in slow cooker and cover.
- Cook on LOW for 7 - 8 hours, or until ribs are tender.
- Make the Easy BBQ Sauce
- Remove ribs from the slow cooker and discard the liquid.
- Turn your broiler to low, or, turn your slow cooker to high.
- Coat the ribs with the sauce and place under the broiler (or back into the slow cooker).
- Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes. IMPORTANT: Broilers vary, keep an eye on the ribs, and don't let them burn!
- Remove and serve at once, with additional BBQ sauce!
Cup of Yum
Notes
- Removing the membrane helps the ribs break apart more easily but is optional.
- Rib rub can be applied up to 12 hours before cooking; keep ribs covered in the fridge until use.
- Cook ribs on low for 7 to 8 hours; avoid cooking longer to prevent burning or mushy texture.
- BBQ sauce can be made days ahead and refrigerated up to 5 days.
- Watch ribs closely when broiling as times vary and to prevent burning.
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
8g
(3%)
Protein
48g
(96%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
173mg
(58%)
Sodium
834mg
(35%)
Potassium
693mg
(15%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1173IU
(23%)
Vitamin C
0.1mg
(0%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 593
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 173mg | 58% |
| Sodium | 834mg | 35% |
| Potassium | 693mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1173IU | 23% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.