Description
Delicious and tender slow cooker pork ribs made with a flavorful dry rub and your favorite BBQ sauce. This easy recipe ensures fall-off-the-bone ribs cooked to perfection with minimal effort using a slow cooker, perfect for a satisfying main course.
Ingredients
Units
Scale
Ribs
- 1 rack pork baby back ribs (~3 lbs)
Spice 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 ribs using a knife, grip it firmly with a paper towel, and pull straight up and away to remove it completely. Discard the membrane for better texture and flavor absorption.
- Pat dry and slice: Use paper towels to pat the ribs thoroughly dry. Then cut the rack in half with a sharp knife for easier handling and cooking.
- Mix dry rub: In a small bowl, combine the light brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper to create the dry rub seasoning.
- Season ribs: Generously apply the dry rub on all sides of both halves of the ribs, ensuring even coverage for a balanced flavor.
- Add ribs and BBQ sauce to slow cooker: Place half a rack of ribs in a 6-7 quart slow cooker with the meat side facing up. Use a pastry brush to coat the ribs with BBQ sauce. Add the second half of the ribs and repeat the saucing process to cover all ribs evenly.
- Slow cook: Cover and cook on low for 6-7 hours for fall-off-the-bone tenderness, or on high for 3-5 hours for a slightly firmer texture. For ribs with a little chew but still tender, 3 ½ hours on high is ideal.
- Optional broil for caramelization: Preheat your broiler. Line a baking sheet with aluminum foil and transfer the cooked ribs. Brush with additional BBQ sauce and broil for 3-5 minutes until the sauce is bubbly and thickened for a delicious caramelized finish.
- Serve and store: Slice the ribs and serve warm with your favorite sides. Store any leftovers in the refrigerator for up to 3-4 days.
Notes
- Choose a BBQ sauce with bold flavor since slow cooking does not impart the smoky char of a grill.
- Baby back ribs are recommended, but St. Louis style ribs also work well. Cooking times may vary slightly depending on rib size and thickness.
- Monitor ribs during cooking to achieve your preferred level of tenderness.
- Removing the membrane ensures better seasoning penetration and a more tender bite.
- For extra texture and flavor, finish the ribs under the broiler for caramelized BBQ sauce glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
