Slow Cooker Baby Back Ribs
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
7 hrs
-
Additional Time
20 mins
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Total Time
8 hrs 35 mins
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Servings
4
-
Calories
593 kcal
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Course
Main Course
Slow Cooker Baby Back Ribs
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These slow cooker baby back ribs truly give authentic Texas-style smoked ribs a run for the money. The rub and homemade sauce deliver that authentic BBQ taste and cooking on LOW makes them melt-in-your-mouth tender.
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Ingredients
- Non-stick cooking spray
- 2 tablespoon brown sugar light or dark
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½ teaspoon ground thyme dried
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 3 to 3 ½ lb baby back ribs trimmed and membrane removed from the back of the ribs
- Easy BBQ Sauce
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!
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- If you don't have a butcher available to help you remove the membrane on the underside of the ribs, and you don't want to attempt to remove it yourself, just leave it on. Removing it simply makes the ribs easier to break apart, but they will still be extremely tender, even with the membrane unremoved.
- The ribs can be prepped with the rub up to 12 hours in advance. Keep covered in the fridge until ready to start slow cooking. We don't recommend letting the ribs slow cook for more than 7 hours, 8 maximum. If they go much longer, they might burn on the bottom and the meat will become so tender that they will fall apart when you try and remove them from the slow cooker.
- The BBQ Sauce can be made up to several days in advance.
- Leftovers will keep in the fridge (covered) for up to 5 days.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
8g
(3%)
Protein
48g
(96%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.4g
Cholesterol
173mg
(58%)
Sodium
834mg
(35%)
Potassium
693mg
(20%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1173IU
(23%)
Vitamin C
0.1mg
(0%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 593 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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