Secret to the best 5-Step Slow Cooker Bbq Baby Back Ribs
Craving tender ribs? Our Slow Cooker Bbq Baby Back Ribs are fall-off-the-bone good and so easy to make in a crockpot. Discover the recipe.
Ingredients
- 2 racks baby back ribs about 2.5-3 lbs each
- ¼ cup light brown sugar packed
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp kosher salt
- 1 tsp black pepper freshly ground
- ½ tsp cayenne pepper optional, for heat
- ½ cup apple cider vinegar or chicken broth
- 1 tsp liquid smoke optional, for extra smoky flavor
- 1 cup favorite BBQ sauce
Instructions
- Step 1: Prepare the Ribs & Dry Rub. Carefully remove the thin membrane from the back of each rack of ribs. Pat the ribs dry with paper towels. In a medium mixing bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper (if using).
- Step 2: Apply the Dry Rub. Generously coat both sides of each rack of ribs with the prepared dry rub, massaging it firmly into the meat. Ensure an even coating for maximum flavor.
- Step 3: Set Up the Slow Cooker. Pour the apple cider vinegar and liquid smoke (if using) into the bottom of a 6-quart or larger slow cooker. Carefully place the seasoned ribs into the slow cooker. You may need to cut them into smaller sections to fit, or stand them upright against the sides.
- Step 4: Slow Cook to Perfection. Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the ribs are incredibly tender and nearly falling off the bone. The meat should pull away easily.
- Step 5: Finish with BBQ Sauce. Carefully remove the cooked ribs from the slow cooker and place them on a baking sheet lined with foil (for easier cleanup). Discard any liquid in the slow cooker. Generously brush both sides of the ribs with your favorite BBQ sauce. For a caramelized finish, broil in the oven for 5-10 minutes, watching carefully to prevent burning, or grill over medium heat until the sauce is slightly sticky and bubbling. Slice into individual ribs and serve immediately.
Notes
For extra tender ribs, you can prepare the dry rub a day in advance and let the ribs marinate in the refrigerator overnight. These ribs pair wonderfully with coleslaw, cornbread, or mac and cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
