Description
This recipe for Tender Slow Cooker Baby Back Ribs results in fall-off-the-bone, flavorful ribs that are infused with a smoky and slightly spicy dry rub, then slow-cooked to perfection. Finished with a rich barbecue sauce glaze, these ribs are ideal for a comforting family meal or casual gathering.
Ingredients
Scale
Ribs and Dry Rub
- 2 lbs baby back ribs
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
Barbecue Sauce
- 1 cup barbecue sauce, divided
Instructions
- Prepare the Ribs: Rinse the baby back ribs under cold water and pat dry thoroughly with paper towels to remove any excess moisture, which helps the rub adhere better.
- Make the Dry Rub and Season: In a bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Rub this mixture over both sides of the ribs evenly, ensuring full coverage for maximum flavor penetration.
- Arrange the Ribs in the Slow Cooker: Place the seasoned ribs into the slow cooker. You can arrange them vertically or curl them around the edges depending on the shape of your slow cooker. This helps the ribs cook evenly and maximize space.
- Add Barbecue Sauce: Pour half of the barbecue sauce over the ribs in the slow cooker, spreading it evenly to coat the meat, infusing it with tangy sweetness as it cooks.
- Slow Cook: Cover the slow cooker and cook the ribs on low heat for 6 to 8 hours. This slow cooking method breaks down connective tissue, resulting in tender, fork-tender ribs that easily pull apart.
- Finish and Glaze: About 30 minutes before serving, drizzle the remaining barbecue sauce over the ribs. For an optional caramelized finish, transfer the ribs to a broiler-safe pan and broil in the oven for a few minutes until the sauce bubbles and lightly chars, enhancing flavor and texture.
Notes
- If you prefer spicier ribs, increase the cayenne pepper slightly or add a dash of hot sauce to the barbecue sauce.
- Using the broiler at the end is optional but highly recommended for a lovely caramelized finish.
- Leftover ribs can be reheated covered in a low oven or microwave and taste great the next day.
- Ensure your slow cooker is large enough to accommodate the ribs comfortably without overcrowding for even cooking.
