The Secret to Crockpot Ribs
Crockpot ribs are guaranteed to be fall-off-the-bone tender. Learn the secrets for making restaurant-quality ribs in the slow cooker.
Ingredients
- 2racks baby back ribs (spare ribs or st. louis-style)
- 2 cupsbarbecue sauce (homemade or store-bought)
- 1 tablespoonsmoked paprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- 1 teaspoonground mustard
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.