Slow Cooker BBQ Baby Back Ribs

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Description

Slow Cooker BBQ Baby Back Ribs are the ultimate set-it-and-forget-it comfort food. These ribs are seasoned with a smoky dry rub, slow-cooked until fall-off-the-bone tender, and finished with a sticky, caramelized BBQ glaze under the broiler. The low-and-slow cooking method locks in flavor and moisture, making this an effortless yet crowd-pleasing meal. Perfect for game day, summer cookouts, or cozy weekends when you crave barbecue without firing up the grill!

Ingredients For Slow Cooker BBQ Baby Back Ribs

For the Ribs:

  • 2 racks baby back ribs (about 4 lbs total)

  • 2 tsp salt

  • 1 tsp black pepper

  • 1 tbsp smoked paprika

  • 1 tbsp brown sugar

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp cayenne pepper (optional, for heat)

For the Sauce:

  • 2 cups BBQ sauce (your favorite brand or homemade)

  • ¼ cup apple cider vinegar

  • 2 tbsp honey or maple syrup

  • 1 tbsp Worcestershire sauce

  • 1 tsp liquid smoke (optional for extra smoky flavor)

Instructions

  1. Prepare the Ribs:
    Remove the thin membrane from the back of the ribs (this helps them become tender). Pat dry with paper towels.

  2. Make the Rub:
    Mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper. Rub generously over both sides of the ribs.

  3. Add to Slow Cooker:
    Cut the ribs into sections that fit your slow cooker. Layer them inside, brushing a bit of BBQ sauce between layers.

  4. Make the Sauce Mixture:
    In a bowl, mix BBQ sauce, apple cider vinegar, honey, Worcestershire sauce, and liquid smoke. Pour over the ribs.

  5. Cook:

    • Low: 6–8 hours

    • High: 3–4 hours
      Cook until ribs are tender and the meat starts to pull away from the bones.

  6. Caramelize (Optional but Recommended):
    Remove ribs and place them on a baking sheet lined with foil. Brush with extra BBQ sauce and broil in the oven for 3–5 minutes until glossy and slightly charred.

  7. Serve Hot:
    Garnish with chopped parsley or green onions if desired.

Notes

  • You can use spare ribs instead of baby back ribs, but increase the cooking time by 1 hour.

  • For extra tenderness, let the ribs cook on low instead of high.

  • Homemade BBQ sauce can elevate the flavor—try one with molasses or chipotle for depth.

Tips

  • Don’t skip removing the membrane—it’s the key to tender ribs.

  • Want smoky flavor without a grill? Add liquid smoke or a teaspoon of smoked salt.

  • For meal prep, cook and refrigerate the ribs; then glaze and broil when ready to serve.

  • Use foil or parchment paper when broiling to make cleanup easy.

Servings

Serves: 4–6 people
Serving Size: About ½ rack (6–8 ribs)

Nutritional Info (Per Serving)

(Approximate, may vary by ingredients used)

  • Calories: 520

  • Protein: 36g

  • Fat: 28g

  • Saturated Fat: 9g

  • Carbohydrates: 26g

  • Sugars: 21g

  • Sodium: 980mg

  • Fiber: 1g

Benefits

  • Protein-rich: Supports muscle repair and energy.

  • Slow-cooked method: Preserves moisture and flavor without added fats.

  • Hands-off cooking: Perfect for busy days or lazy weekends.

  • Customizable: Adjust spice level or sweetness easily to taste.

Q&A

Q1: Can I make these ribs in the oven instead of a slow cooker?
Yes! Wrap ribs in foil and bake at 300°F (150°C) for about 2½–3 hours, then broil with BBQ sauce to finish.

Q2: Can I use frozen ribs?
It’s best to thaw them first for even cooking and proper seasoning absorption.

Q3: How do I make the sauce thicker?
Simmer extra BBQ sauce on the stovetop for 5–10 minutes until reduced.

Q4: Can I make it spicy?
Absolutely! Add chili flakes, extra cayenne, or a splash of hot sauce to the BBQ mixture.

Q5: How long can leftovers last?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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