Slow Cooker Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
7 hrs
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Total Time
7 hrs 20 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Slow Cooker Ribs
Description
Slow Cooker Ribs begin with seasoning trimmed pork baby back ribs liberally with a dry spice rub including ancho chili powder, cumin, paprika, garlic powder, onion powder, salt, and fresh black pepper. The ribs are layered gently over water in the slow cooker to ensure even moisture during the 6½ to 7 hours of low heat, resulting in very tender meat that easily pulls from the bone.
After slow cooking, the ribs are carefully transferred to a wire rack and brushed generously with a homemade barbecue sauce composed of ketchup, apple cider vinegar, molasses, brown sugar, steak sauce, Worcestershire, mustard, cocoa powder, and smoky chipotle powder, giving a balanced sweet, tangy, and smoky flavor. Broiling the ribs briefly melts and caramelizes the sauce, creating a glossy, sticky surface with layers of concentrated flavor.
This method allows for tender ribs with a flavorful crust without requiring a grill. It’s suitable for leisurely preparation and results in ribs that can be served as a main course with side dishes like coleslaw or baked beans. Adjust chipotle powder in the barbecue sauce to control the spice level according to preference.
Ingredients
- 3 - 3 1/2 lbs pork baby back ribs
- 1 tsp ancho chili powder
- 1 tsp cumin ground
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper freshly ground
Barbecue sauce (or use 1 cup store-bought)
- 1 1/2 cups ketchup or one without high fructose corn syrup, such as Heinz Natural
- 1/4 cup apple cider vinegar
- 2 1/2 Tbsp molasses
- 2 Tbsp brown sugar dark or light
- 2 Tbsp steak sauce such as A1
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp yellow mustard prepared
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tsp liquid hickory smoke flavor found in BBQ sauce section, natural
- 1 tsp cocoa powder unsweetened
- 1/8 tsp chipotle chili powder then more to taste, or cayenne pepper
Instructions
- Remove then membrane layer from back of the ribs, then if the ribs are too wide to fit sideways along insert of slow cooker then cut ribs in half.
- Rinse and dab dry then sprinkle and rub both sides of each portion with spice mixture.
- Pour 1/2 cup water into a 6-quart slow cooker. Place ribs over water (one layered over the other if you had to cut in half, otherwise curl around inside of slow cooker insert).
- Cover and cook on low heat 6 1/2 - 7 hours or until very tender.
- Place a wire rack over a rimmed baking sheet lined with aluminium foil.
- Carefully transfer ribs with curved side up to wire rack on baking sheet (I recommend using two pair of tongs or tongs and a turner to lift them, they are super tender).
- Brush with about 1/2 cup bbq sauce (total). Move oven rack 2 levels below broiler and heat broiler.
- Broil ribs until bbq sauce starts to set and caramelize, about 2 - 3 minutes (keep a close eye on them).
- Remove from oven, carefully turn ribs brush with another 1/2 cup sauce and return to oven and broil about 2 - 3 minutes. Serve warm.
For the bbq sauce:
- In a large saucepan combine all bbq sauce ingredients along 1/2 cup water and season with salt and pepper to taste.
- Bring to a light boil then reduce heat to low and simmer 15 minutes, stirring occasionally. Let cool (not that you'll have about 1 cup extra sauce for another use).
Notes
- Adjust chipotle chili powder in the barbecue sauce to control spiciness to taste.
- Removing the membrane from ribs before cooking improves texture and flavor absorption.
- Cutting ribs to fit your slow cooker ensures even cooking throughout.
User Reviews
Overall Rating
5
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