Slow Cooker Baby Back Ribs
CROCKPOT BABY BACK RIBS😍
Cause we’re saucy💁🏽♀️ You know these ribs are gonna be good when I can’t even keep them together long enough to take a photo - they are THAT TENDER. Fall off the bone tender, perfectly sweet, spicy, and smokey thanks to a few secret ingredients thanks to the best dry rub recipe ever. Also made foolproof and extra easy by cooking them in the crockpot and finishing under the broiler or grill. I’m not saying you will make friends at your 4th of July BBQs because of these but I’m also not not saying that ya know? 😉 seriously, make these ASAP, you won’t regret it!🔥
A few key tricks before you start:
Using a homemade dry rub and finishing these with bbq sauce does double duty for max flavor. The dry rub penetrates the meat in a way just sauce won’t, but you still get to finish it with the sauce to get that sticky saucy rib we all look for.
Baby back pork ribs forever and ever - the most flavorful and just the best. Don’t forget to remove the membrane on the backside if your butcher (aka Costco) doesn’t already do it for you.
Using a slow cooker and then finishing the ribs at high heat is the best way to achieve ribs that are fall off the bone tender but still have those charred bits from a grill. Even when I had a grill I liked doing them this way because it was way more hands on and foolproof which means more time with the fam.
Ingredients:
For the Slow Cooker Baby Back Ribs:
1 lb pork baby back ribs
¼ cup packed brown sugar
3 tsps garlic powder
2 tsps onion powder
2 tsps smoked paprika
2 tsps black pepper
2 tsps salt
2 tsps chili powder
1 tsp celery salt
½ tsp cayenne
¼ cup apple cider vinegar
½ cup broth or water
1 tsp liquid smoke
1 onion, peeled and cut in half
2 cups sweet and smokey barbecue sauce homemade (recipe here) or bottled (I like Trader Joe’s Kansas City Style BBQ sauce or Sweet Baby Ray’s BBQ sauce)
Serving Suggestions:
Corn on the Cob
Directions:
For the Crockpot BBQ Baby Back Ribs:
In a small bowl, mix together the brown sugar, garlic powder, onion powder, smoked paprika, cracked black pepper, salt, chili powder, celery salt, and cayenne.
If your ribs come with the membrane, you’ll want to remove it since it can be quite tough. At one end of the rack, slide a butter knife under the membrane to loosen it. Grab the edge of the membrane with a paper towel to pull it off.
Season the ribs generously all over with the dry rub and pat it into the meat.
In the bottom of your slow cooker, add the apple cider vinegar, broth or water, liquid smoke, and onion.
Prop the ribs on top of the onion and cook on high for 4 hours or low for 8.
Gently remove the ribs from the slow cooker and place on an aluminum foil lined baking sheet.
Brush the barbecue sauce on generously and broil 6” from the heat for 3-4 minutes. You can also finish the ribs on the grill on high heat, just remember to place them in aluminum foil.
Brush the ribs with more bbq sauce just before serving and serve alongside more SAUCE. Enjoy!
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