The Secret to Crockpot Ribs
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6 servings
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Calories
596 kcal
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Course
Main Course
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Cuisine
American
The Secret to Crockpot Ribs
Description
This recipe starts by removing the silver membrane from the ribs for better seasoning penetration and tenderness. A dry spice rub incorporating smoked paprika, onion powder, garlic powder, mustard powder, salt, and black pepper is evenly applied to both sides of the ribs. The ribs are placed in a slow cooker and generously coated with barbecue sauce, reserving some for finishing.
Slow cooking at low heat for 8 to 10 hours tenderizes the ribs so they pull easily from the bone. Once cooked, ribs are carefully transferred to a foil-lined baking sheet and brushed with the reserved barbecue sauce. They are then finished under a broiler or on a hot grill to caramelize the sauce, developing a sticky and flavorful crust with charred spots.
Care should be taken to monitor the broiling to avoid burning the sauce; a deep, golden-brown with lightly charred edges indicates proper caramelization. Alternatively, finishing on a very hot grill achieves a similar result. This method provides fall-off-the-bone ribs with a rich, smoky, and sweet-spiced layer of barbecue flavor that slow cooking produces gently and thoroughly.
Ingredients
Ribs
- 2 racks baby back ribs spare ribs or St. Louis-style
- 2 cups barbecue sauce homemade or store-bought
Dry Rub
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
Instructions
- Remove the membrane from the back of the ribs. To do this, slide your fingers or a butter knife under the membrane at one corner of the ribs, loosen it, and peel it off in one piece.
- In a small bowl, stir together 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ground mustard to make the dry rub. Generously rub this mixture over both sides of the ribs to coat them evenly.
- Place the ribs in a 5 to 6-quart slow cooker (crockpot), stacking them on top of each other if needed. Drizzle 1 ½ cups of barbecue sauce over the ribs, reserving the remaining ½ cup for later.
- Cover and cook on low for 8-10 hours, or until the ribs are tender and pull away easily from the bones. If cooking multiple racks, use the longer end of the time range.
- Carefully remove the ribs from the slow cooker, as they will be very tender. Arrange them on a foil-lined baking sheet. Brush the tops with the reserved ½ cup barbecue sauce.
- Preheat your oven's broiler to high. Position an oven rack about 4-6 inches from the broiler's heating element for optimal caramelization. Place the ribs under the broiler and cook for 3-5 minutes, watching carefully to avoid burning. Remove the ribs when the sauce is bubbling and caramelized.
Notes
- When broiling, watch closely for sauce caramelization: a deep golden-brown color with small browned spots indicates readiness.
- Avoid burning by removing ribs as soon as the sauce darkens; blackened areas mean overcooking and a burnt taste.
- For a grilling finish, preheat grill to around 500°F, brush ribs with extra sauce, and cook 3-5 minutes until bubbling and caramelized.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 596kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 130mg | 43% |
| Sodium | 1535mg | 64% |
| Potassium | 731mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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