Slow Cooker Ribs
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4.9
99 reviews
Excellent
Slow Cooker Ribs
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😍🙌🎉 Tender, juicy, fall-off-the-bone baby back pork ribs that are finger-lickin’ good! With just 5 minutes of active prep, your slow cooker does all the work in creating ribs that your friends and family will beg you to make over and over!
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Ingredients
- 1 rack baby back pork ribs about 3 to 4 pounds; mine were 4 pounds
- ⅓ cup light brown sugar packed
- 1 tablespoon smoked paprika use chili chipotle powder for a smoky kick
- 2 teaspoons freshly black pepper make sure it's freshly ground
- 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
- *You can omit the broiling step as well as adding more bbq sauce if you don’t love extra saucy ribs.
- At times, my family prefers just enjoying the ribs straight from the slow cooker because sometimes cooking the ribs longer, i.e. under the broiler, can cause them to dry out some.
- BUT, with the broiler you do get that sweet sticky glaze that everyone loves on the outside of ribs.
- It's your decision to broil or not.
- However, if you’re broiling, my vote is to add extra bbq sauce (about 1 cup), but again it’s up to you.
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
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
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