Description

This recipe for Tender Slow Cooker Baby Back Ribs delivers fall-off-the-bone, flavorful ribs cooked low and slow. Coated with a smoky, spicy dry rub and slathered in tangy barbecue sauce, these ribs are perfect for an effortless, satisfying meal. The slow cooker method ensures tender meat that melts in your mouth, while an optional broil step caramelizes the sauce for a perfect finish.

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

Sauce

1 cup barbecue sauce

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Instructions

Prepare the Ribs: Rinse the baby back ribs under cold water to remove any excess residue or bone fragments. Pat dry thoroughly with paper towels to ensure the rub adheres well.
Apply the Dry Rub: In a mixing bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the ribs, making sure to coat both sides evenly for maximum flavor.
Place Ribs in Slow Cooker: Arrange the seasoned ribs inside the slow cooker. You can place them vertically or curl them around the sides of the cooker so they fit snugly.
Add Barbecue Sauce: Pour half of the barbecue sauce evenly over the ribs, ensuring they are well coated. This will infuse the ribs with a rich, tangy flavor as they cook.
Slow Cook the Ribs: Cover the slow cooker with its lid and cook on the low setting for 6 to 8 hours until the ribs are tender and easily pull away from the bone.
Final Glaze and Optional Broil: About 30 minutes before serving, drizzle the remaining barbecue sauce over the ribs for an added layer of flavor. Optionally, transfer the ribs to a baking sheet and broil them in the oven for a few minutes to caramelize the sauce and create a slightly crispy exterior.

Notes

Adjust cayenne pepper to control the spice level according to your preference.
For juicier ribs, you can wrap them in foil before placing in the slow cooker.
If broiling, watch ribs closely to avoid burning the sauce.
Leftover ribs can be refrigerated for up to 3 days and reheated gently.
Serve with your favorite sides like coleslaw, cornbread, or baked beans for a complete meal.