Slow Cooker Pork Ribs
Barbecue Pork Ribs made in the Slow Cooker! It's so easy, the ribs are meltingly tender, they're made with a simple spice rub, and your favorite BBQ sauce of choice.
Ingredients
- 1rack pork baby back ribs (~3 lbs) (looks for meaty ribs for best results )
- 1 ½ cupsbbq sauce (use your favorite )
- ¼ cuplight brown sugar
- ½ tsp.cayenne
- ½ tsp.smoked paprika
- ½ tsp.garlic powder
- ½ tsp.onion powder
- salt and pepper, be generous
Directions
- 1
Remove the membrane from the ribs: You can ask the butcher at the grocery store to remove it for you, but if you need to do it yourself it’s easy and only takes a few seconds once you get a grip on it. Use a knife to lift one corner of the membrane, take a paper towel to grab hold of it, and pull the membrane straight up and away from the ribs and discard it.
- 2
Pat dry: using paper towels, pat the ribs thoroughly. Then, slice them in half with a sharp knife.
- 3
Dry rub: mix the dry rub seasonings in a small dish.
- 4
Season the ribs on all sides with the dry rub.
- 5
BBQ sauce: add half a rack of the ribs to a 6-7 quart slow cooker with the meat side facing up and pour BBQ sauce over the ribs, using a pastry brush if needed to ensure all sides are coated. Add the other half of the ribs and repeat with the BBQ sauce.
- 6
Slow cook: Cook on low for 6-7 hours or on high for 3-5 hours. If you like a little bit of chew to the ribs but still very tender, high for about 3 ½ hours is the sweet spot. Low for 6-7 will give you a fall of the bone tender rib. Brush with more BBQ sauce, slice, and enjoy!
- 7
Optional step: broil for a caramelized saucy rib. Line a baking sheet with foil and carefully transfer the ribs onto it. Brush the tops with more BBQ sauce and broil for ~3-5 minutes or until the sauce is bubbly and thickened.
- 8
Cut and enjoy warm with your favorite sides. Store any leftover ribs in the fridge for up to 3-4 days.