Slow Cooker Ribs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
4 hrs 15 mins
-
Total Time
4 hrs 25 mins
-
Servings
4 people
-
Calories
567 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Ribs
Description
Slow Cooker Ribs start with two racks of baby back ribs trimmed and cut for fitting. A dry rub combining black pepper, kosher salt, chili powder, garlic powder, onion powder, and brown sugar is massaged into the meat. A layer of Dijon mustard coats the ribs, helping tenderize them during slow cooking.
The ribs cook alongside sliced onion, garlic, and chicken broth in a crock pot for 4 hours on high or 8 hours on low, allowing gentle braising to enhance tenderness. Barbecue sauce is brushed on partway through cooking and reapplied after removing the ribs to finish under a broiler for browning.
These ribs develop a tender texture with a richly spiced and slightly tangy flavor profile from the mustard and barbecue sauce. Serving the ribs off the bone reveals juicy, flavorful meat suitable for casual meals.
Alternatives include using pork spare ribs and adapting the method for an Instant Pot pressure cooker. The recipe notes precise cook times and natural pressure release times for best results, plus tips for finishing on a grill or oven broiler.
Ingredients
- 2 racks baby back ribs 4-5 pounds total
- 1/3 cup Dijon mustard
- 18 oz. barbecue sauce
- ½ cup chicken broth
- 1 yellow onion sliced into quarters and separated
- 5 cloves garlic thinly sliced
Dry Rub
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 Tablespoons brown sugar
Instructions
- Combine seasoning ingredients and set aside.
- Remove the membrane from the back of the ribs. (See process shots in post.)
- Use a sharp Chef’s knife and carefully cut each rack in half if they’re too long to fit in the Crock Pot. Pat them completely dry.
- Massage the rub seasoning into the front and back of the ribs. Use a pastry brush to coat the top and bottom of the ribs with Dijon mustard. The acidity in the mustard helps break down the fibers in the meat for extra tender results.
- Finally, Brush the tops with BBQ Sauce (don’t use all of the BBQ sauce) and clean pastry brush after use.
- Add the chicken broth to the Crock Pot and stack the ribs on top. Sprinkle the onions and garlic around it.
- Cover and cook on high for 4 hours or on low for 8.
Finish them in the Oven: (See section below for grill)
- Preheat the oven to a low broil at 450 degrees.
- To remove them from the Crock Pot: Slide a long sturdy spatula underneath one side and gently grip the other side with kitchen tongs. Carefully transfer them to a foil-lined baking sheet, bone side up. Brush generously with the BBQ sauce and cook the ribs for 5 minutes.
- Flip the ribs, brush with sauce, cook for 5 more minutes.
- Flip one more time, brush with sauce, cook for 5 minutes. Serve!
OR Finish them on the Grill:
- Heat a grill to medium heat, (about 350 degrees).
- To remove them from the Crock Pot: Slide a long sturdy spatula underneath one side and gently grip the other side with kitchen tongs. Carefully transfer them to a foil-lined baking sheet, bone side down. Brush the tops generously with BBQ Sauce.
- Cook for 5 minutes, uncovered. Remove them and carefully flip. Brush with BBQ sauce and grill for 5 more minutes. Flip them one more time, brush with sauce, and grill for 5 more minutes. Serve!
Notes
- Pork spare ribs can be substituted for baby back ribs if preferred.
- For an Instant Pot, cook baby back ribs on high pressure for 25 minutes, allowing a 5-minute natural pressure release before quick releasing the rest.
- Spare ribs require 35 minutes high pressure cooking with a 15-minute natural release in the Instant Pot.
- Finish ribs by broiling in the oven or grilling after slow cooking to add caramelized edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 147mg | 49% |
| Sodium | 263mg | 11% |
| Potassium | 654mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
