Slow Cooker Ribs
User Reviews
4.9
99 reviews
Excellent
Slow Cooker Ribs
Report
Slow Cooker Ribs recipe uses a flavorful dry rub on baby back pork ribs cooked low and slow until tender. Optionally, the ribs can be broiled afterward with barbecue sauce for a sticky, caramelized glaze. This method produces fall-off-the-bone ribs by gently breaking down connective tissue over hours.
Description
The recipe starts by optionally removing the membrane from the back of the ribs to enhance tenderness. After preparing a dry rub mixing brown sugar, smoked paprika, black pepper, salt, garlic powder, onion powder, and optional cayenne pepper, the ribs are cut into manageable sections and seasoned evenly.
Cooking in a large slow cooker for several hours gently softens the meat without drying it out. For a finishing touch, the ribs can be broiled with a generous coating of barbecue sauce, creating a sweet and smoky sticky exterior. Some prefer skipping the broiler to keep the ribs moist, but the broiler adds a desired glaze for many.
This recipe accommodates preference for texture and sauciness, with the choice to add more barbecue sauce during the broiling step or enjoy straight from the slow cooker.
Share:
Ingredients
- 1 baby back pork ribs about 3 to 4 pounds; mine were 4 pounds, rack
- ⅓ cup light brown sugar packed
- 1 tablespoon smoked paprika use chili chipotle powder for a smoky kick
- 2 teaspoons black pepper make sure it's freshly ground, freshly ground implied
- 1 ½ teaspoons kosher salt or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional (for spicier ribs)
- 1 to 2 cups barbecue sauce I prefer a thick, molasses-based sauce like Baby Ray's
- 2 tablespoons water
Instructions
- Optionally, flip the ribs over and take the skin off the bone. Start at the side of the ribs where they taper off. At the edge, you will see there is a thin layer of skin over the ribs. You can sometimes pry it up with your finger or you can take a paring knife and run it along the bone right under the skin just to get a small flap up so you can get a grip on it. It is slippery so I suggest using a paper towel to help leverage your hold on the skin; it will then pull off easily. You can skip this step of taking the skin off. This helps with tenderizing but some people skip it.
- Plug in and turn on your oval 8-quart slow cooker to get it preheating (a 7-quart oval slow cooker should be okay, but I don't recommend any smaller).
- Cut the ribs in half between two of the bones; set aside.
- To a small bowl, add the brown sugar, paprika (or chipotle), black pepper, salt, garlic powder,onion powder, optional cayenne pepper, and whisk together to create the dry rub; set aside.
- To a separate small bowl, add 1 cup of the barbecue sauce, 2 tablespoons of water to thin it slighting, and stir to combine; set aside.
- Lay one of the half racks of ribs into the slow cooker, meat side up.
- Evenly sprinkle half the dry rub on top.
- Evenly drizzle half of the barbecue sauce mixture on top.
- Add the other half rack of ribs on top, meat side up.
- Evenly sprinkle the remaining rub.
- Evenly drizzle the remaining barbecue sauce.
- Cover with the lid and cook on low for 6-8 hours or high 3-4 hours; however I recommend cooking on
- low to prevent the ribs from drying out. Tip - You know the ribs are done when you pierce the meat with a fork between two bones and there is no resistance.
- Allow the meat to rest for about 15 minutes before serving. Or optionally, continue onto step 15 and broil the ribs to create a thicker, stickier glaze* (See Notes for more info).
- To optionally continue with broiling the ribs - Adjust the oven rack to the second-highest position and preheat your broiler to high.
- Line a sheet pan with parchment paper.
- Very carefully lift the ribs out of the slow cooker, one half at a time, and place them on the lined sheet pan.
- Optionally, brush them with additional barbecue sauce if you like them extra saucy, about 1 cup; or leave them as is.
- Broil for a few minutes, until the outside of the ribs is bubbling and caramelized. Keep watching at all times because they can burn very fast!
- Allow the ribs to rest for about 15 minutes before serving. Extra ribs will keep airtight in the fridge for up to 5 days.
Equipments used:
Notes
- The broiling step is optional; skipping it keeps ribs moister, but broiling adds a caramelized, sticky glaze.
- If broiling, add extra barbecue sauce (around 1 cup) for a more saucy finish.
- Removing the membrane under the ribs before cooking helps increase tenderness but can be skipped.
- Use a slow cooker of at least 7-8 quarts to fit rib sections comfortably.
Nutrition Information
Show Details
Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
75g
(25%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
9mg
(3%)
Sodium
2259mg
(94%)
Fiber
2g
(8%)
Sugar
62g
(124%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 9mg | 3% |
| Sodium | 2259mg | 94% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
Other Recipes
You'll Also Love
