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Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs

iamwinfred
These slow cooker barbecue ribs are the definition of low effort and high reward. A sweet and smoky dry rub, a little liquid smoke, and hours of gentle heat transform two racks of baby back ribs into sticky, fall-off-the-bone barbecue without ever firing up the grill. A quick trip under the broiler gives them a tacky, caramelized glaze that makes them a guaranteed crowd-pleaser for game days, Sunday suppers, or any busy night.
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Prep Time 15 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • 6-quart slow cooker or larger so the ribs fit comfortably
  • Slow cooker liners for effortless cleanup (optional)
  • Rimmed baking sheet for broiling the ribs
  • Silicone basting brush for spreading mustard and sauce
  • Instant-read meat thermometer to check for doneness
  • Small mixing bowl for the dry rub
  • Sharp knife and cutting board
  • Paper towels and tongs

Ingredients
  

  • 2 racks baby back pork ribs about 4 pounds total
  • 2 tablespoons yellow mustard to help the rub stick
  • 1/4 cup dark brown sugar packed; 55g
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle chili powder
  • 1/4 cup water 60ml
  • 1/2 teaspoon liquid smoke optional, but great for a smoky flavor
  • 2 cups barbecue sauce divided; 480ml
  • nonstick cooking spray for the slow cooker

Instructions
 

  • Pat the ribs completely dry with paper towels. Remove the thin membrane from the bone side by sliding a knife under it and pulling it off with a paper towel. Cut each rack in half so you have four half racks.
  • In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chipotle chili powder. Stir with a fork until evenly combined.
  • Brush a thin layer of yellow mustard over both sides of every half rack. Sprinkle the dry rub generously over both sides, pressing it in with your hands so it sticks.
  • Spray the slow cooker with nonstick cooking spray or line it. Pour in the water and liquid smoke, then spread 1/2 cup of barbecue sauce over the bottom. Stack the half racks in the slow cooker, overlapping as needed.
  • Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Ribs are done when the meat is tender and reaches 195 to 205 degrees F, with meat pulled back from the bone ends.
  • Position an oven rack about 6 inches from the heat source and turn the broiler to high. Carefully lift the ribs out of the slow cooker onto a foil-lined baking sheet and brush generously with about 3/4 cup of the remaining barbecue sauce.
  • Broil for 3 to 5 minutes, watching closely, until the sauce bubbles and the edges caramelize. Let rest for 5 minutes, then slice between the bones and serve warm with extra sauce on the side.

Notes

  • Remove the membrane: It turns leathery when cooked and blocks the rub from flavoring the meat, so take a minute to peel it off.
  • Cut the racks in half: Smaller sections fit better, cook more evenly, and are easier to lift out without falling apart.
  • Go easy on the liquid: The ribs release plenty of juice, and too much liquid will boil the meat instead of braising it.
  • Choose low over high: Gentle heat gives the juiciest results, while high heat can leave the ribs a bit tougher.
  • Use a thick sauce: Thin sauces run off, but a thick, molasses-style sauce clings and caramelizes under the broiler.
  • Lift gently: The meat will be very tender, so use tongs and a wide spatula underneath for support when moving the ribs to the baking sheet.
  • Do not skip the broil: This short step adds texture and a sticky finish that slow cooking alone cannot give you.
  • Storage: Cool leftovers, then store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheating: Wrap ribs in foil with a splash of water or sauce and warm at 300 degrees F for 15 to 20 minutes, or microwave covered in 30-second bursts.
  • Variations: Use spare ribs or St. Louis style ribs (add an extra hour on low), add cayenne for spicy ribs, stir honey and bourbon into the finishing sauce, or swap the water for pineapple juice for a tropical twist.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 20gProtein: 36gFat: 32gSaturated Fat: 11gSodium: 940mgFiber: 1gSugar: 16g
Keyword baby back ribs recipe, crockpot ribs, easy barbecue ribs, fall off the bone ribs, slow cooker barbecue ribs
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