Description
This Slow Cooker Pork Ribs recipe offers tender, flavorful ribs made easy in your slow cooker. A delicious dry rub combined with your favorite BBQ sauce creates fall-off-the-bone ribs perfect for any occasion. Optional broiling caramelizes the sauce for an extra tasty finish.
Ingredients
Units
Scale
Ribs
- 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: Use a knife to lift one corner of the membrane on the back of the ribs. Grab it with a paper towel and pull it straight up and away to discard it. This helps the ribs absorb the flavors better.
- Pat dry and slice: Thoroughly pat the ribs dry with paper towels. Then slice the rack in half with a sharp knife for easier handling in the slow cooker.
- Prepare dry rub: In a small bowl, mix the brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Season ribs: Generously season all sides of both rib halves with the dry rub mixture to infuse flavor.
- Add ribs to slow cooker with BBQ sauce: Place half the ribs meat side up in a 6-7 quart slow cooker. Pour BBQ sauce over them and brush to coat evenly. Add the other half of the ribs on top and repeat coating with BBQ sauce.
- Slow cook: Cook on low for 6-7 hours or on high for 3-5 hours. For ribs that are tender with a little chew, cook high for about 3 ½ hours. For fall-off-the-bone tenderness, cook low for 6-7 hours.
- Optional broil for finish: Preheat your broiler and line a baking sheet with foil. Carefully transfer the ribs onto the sheet and brush with additional BBQ sauce. Broil for 3-5 minutes until the sauce becomes bubbly and caramelized.
- Serve: Slice the ribs and serve warm with your favorite sides. Store leftovers in the refrigerator for 3-4 days.
Notes
- Choose a BBQ sauce with bold flavor since slow cooking can mute some seasoning.
- Baby back ribs and St. Louis style ribs work well; adjust cooking time depending on rib thickness and tenderness preference.
- Removing the membrane is key for tender ribs and better flavor absorption.
- Broiling at the end adds a caramelized, saucy finish similar to grilling.
- Monitor cooking times as slow cookers vary; check tenderness toward the end of cooking.
Nutrition
- Serving Size: 1/4 rack (~3/4 lb)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
