Slow Cooker Ribs
from kristineskitchenblog.comThese Slow Cooker Ribs are fall-off-the-bone tender, seasoned with a delicious spice rub and slathered with BBQ sauce. After slow cooking, you can broil the ribs to char and caramelize the edges. This easy ribs recipe is the best way to make BBQ ribs!
Servings: 8 servings
Calories: 418kcal
Ingredients
- 2 racks baby back pork ribs 3-4 pounds
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon chili powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ cups BBQ sauce divided, plus more for serving if desired
Instructions
- If the ribs have the thin white membrane along the back, remove it. It is usually easy to pull off with your fingers, but if not you can run a butter knife under the membrane and then use a paper towel to grip it and pull it off.
- Cut each rack of ribs into 2 pieces or as needed to fit all of the ribs in your slow cooker.
- Combine the paprika, garlic powder, onion powder, chili powder, salt and pepper in a small bowl. Rub this dry rub mixture over the ribs.
- Place ribs in slow cooker, meaty side up.
- Pour 1 cup of the BBQ sauce evenly over the ribs, reserving the remaining 1/2 cup for after slow cooking.
- Cover and cook on low for 8 hours or high for 4 hours, or until ribs are tender.
Optional: To Char the Edges and Caramelize the BBQ Sauce
- Preheat broiler to 450° F. Place ribs on a foil-lined baking sheet. Brush ribs with remaining ½ cup BBQ sauce.
- Place ribs under the broiler for 3-6 minutes, until the ribs begin to char on the edges and the BBQ sauce begins to caramelize. Watch them carefully so that they don't burn.
- Serve ribs with additional BBQ sauce, if desired.
Video
Notes
- Spare ribs or St. Louis style spare ribs may also be used in this recipe. Spare ribs may take longer to cook, so adjust the cook time as needed.
- To reheat ribs: Place the ribs in a baking dish and brush them with BBQ sauce to keep them moist. Cover the dish with foil. Reheat in a 250° F oven for 15-30 minutes, or until the ribs are heated through to at least 145° F. Heating the ribs slowly, covered, at low heat helps to keep them moist.
Nutrition
Calories: 418kcal | Carbohydrates: 24g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1116mg | Potassium: 518mg | Fiber: 1g | Sugar: 18g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
