Description
Tender, fall-off-the-bone slow cooker pork ribs coated in a flavorful dry rub and smothered in your favorite BBQ sauce. This easy slow cooker recipe ensures juicy, flavorful ribs perfect for a cozy dinner or weekend feast.
Ingredients
Units
Scale
Meat
- 1 rack pork baby back ribs (~3 lbs)
Dry Rub
- 1/4 cup light brown sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, be generous
BBQ Sauce
- 1 1/2 - 2 cups BBQ sauce (use your favorite)
Instructions
- Remove the membrane: Lift one corner of the membrane from the back of the ribs with a knife, grip it tightly with a paper towel, and pull it straight off the ribs. Discard the membrane.
- Pat dry and slice: Thoroughly pat the ribs dry with paper towels. Slice the rack in half with a sharp knife for easier handling and cooking.
- Prepare the dry rub: In a small bowl, combine light brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
- Season the ribs: Generously season all sides of the ribs with the prepared dry rub, ensuring even coverage.
- Arrange ribs with BBQ sauce: Place half the ribs in a 6-7 quart slow cooker meat side up. Brush or pour BBQ sauce over them to coat thoroughly. Add the other half of the ribs and repeat the sauce application.
- Slow cook the ribs: Cook on low heat for 6-7 hours for fall-off-the-bone tenderness, or on high heat for 3-5 hours if you prefer a bit of chew. About 3 ½ hours on high is a good sweet spot for tender yet slightly firm ribs.
- Optional broil for caramelization: For a caramelized finish, transfer the ribs to a foil-lined baking sheet after slow cooking. Brush with additional BBQ sauce and broil for 3-5 minutes until the sauce bubbles and thickens.
- Serve and store: Slice the ribs and serve warm with your favorite sides. Store any leftovers in the refrigerator for 3-4 days.
Notes
- Choose a BBQ sauce with bold flavor since slow cooking mellows the taste compared to grilling.
- Baby back ribs and St. Louis style ribs both work well; adjust cooking time slightly based on rib type and personal tenderness preference.
- Removing the membrane helps seasonings penetrate better and results in more tender ribs.
- Use a slow cooker with at least 6-7 quarts capacity for this amount of ribs.
- Broiling after slow cooking adds nice texture and caramelization but is optional.
Nutrition
- Serving Size: 1/4 rack (approx. 170g)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
