Description
Slow Cooker Pork Ribs recipe for tender, flavorful ribs cooked low and slow with a homemade spice rub and your favorite BBQ sauce. Perfect for an easy, hands-off cooking method that yields fall-off-the-bone ribs with an optional broiled finish for caramelized sauce.
Ingredients
Units
Scale
Ribs
- 1 rack pork baby back ribs (~3 lbs)
Dry Rub
- 1/4 cup light brown sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, be generous
BBQ Sauce
- 1 1/2 - 2 cups BBQ sauce (use your favorite)
Instructions
- Remove the membrane: Use a knife to lift a corner of the membrane on the back of the ribs, grab it firmly with a paper towel, and pull it off completely. Discard the membrane.
- Pat dry and cut ribs: Thoroughly pat the ribs dry with paper towels. Slice the rack in half using a sharp knife.
- Prepare dry rub: In a small bowl, combine light brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well.
- Season ribs: Generously rub the dry spice mixture over all sides of both rib halves.
- Arrange and baste ribs: Place half the ribs in a 6-7 quart slow cooker with the meat side facing up. Brush with BBQ sauce ensuring all surfaces are coated. Add the other half and repeat the sauce application.
- Slow cook ribs: Cook on low for 6-7 hours for fall-off-the-bone tenderness or on high for 3-5 hours for slightly firmer ribs. The ideal chew is achieved at approximately 3 1/2 hours on high.
- Optional broil for finish: For a caramelized finish, transfer ribs carefully to a foil-lined baking sheet. Brush with more BBQ sauce and broil for 3-5 minutes until bubbly and thickened.
- Serve: Slice and serve warm with your favorite sides. Store leftovers refrigerated for 3-4 days.
Notes
- Choose a high-quality, flavorful BBQ sauce as slow cooking doesn’t impart smoky BBQ flavor.
- Baby Back and St. Louis Style Pork Ribs work well; adjust cooking times based on rib thickness and tenderness preference.
- Removing the membrane allows spices and sauce to penetrate better and improves tenderness.
- Broiling at the end adds a nice caramelized crust but is optional.
- Keep an eye on the ribs during cooking to avoid overcooking based on your texture preference.
Nutrition
- Serving Size: 1 serving (approx. 3/4 rack)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
