Slow Cooker BBQ Baby Back Ribs

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Recipe Slow Cooker BBQ Baby Back Ribs

Description

This recipe transforms a tough rack of baby back ribs into a tender, succulent masterpiece. By dry-rubbing the meat and letting it cook low and slow in its own juices, you develop deep flavor. A final glaze of your favorite BBQ sauce under high heat provides the “char” usually reserved for the smoker.

  • Prep time: 15 minutes

  • Cook time: 7–8 hours (Low) or 4 hours (High)

  • Servings: 4 people

Ingredients

Category Ingredients
The Meat 2 racks (approx. 4 lbs) Baby Back Pork Ribs
The Dry Rub 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne (optional)
The Liquid 1/2 cup apple juice or apple cider vinegar
The Finish 1.5 cups of your favorite BBQ sauce

Step-by-Step Instructions

  1. Prep the Ribs: Remove the thin membrane (silverskin) from the back of the ribs. This is crucial for tenderness! Pat the ribs dry with paper towels.

  2. Apply the Rub: Mix the dry rub ingredients in a small bowl. Rub the mixture generously over both sides of the ribs.

  3. Slow Cook: Pour the apple juice into the bottom of the slow cooker. Cut the rib racks into 3-4 bone sections so they fit. Stand them up against the walls of the slow cooker, meat side facing out.

  4. Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  5. The Glaze: Carefully remove the ribs (they will be fragile!) and place them on a foil-lined baking sheet. Brush them generously with BBQ sauce.

  6. Broil: Place under the broiler for 3–5 minutes until the sauce is bubbly and slightly charred. Watch closely to prevent burning!

Notes & Tips

  • The Membrane: If you leave the membrane on, the ribs will be “chewy.” Use a butter knife to pry up a corner and pull it off with a paper towel for grip.

  • Don’t Overcrowd: If your slow cooker is small, it’s okay to overlap them slightly, but standing them up ensures more even heat distribution.

  • Liquid Smoke: If you miss the “outdoor” flavor, add 1/2 teaspoon of liquid smoke to the apple juice.

Nutritional Information (Per Serving)

  • Calories: 640 kcal

  • Protein: 38g

  • Total Fat: 42g

  • Carbohydrates: 28g

  • Sodium: 1,150mg

Benefits of This Method

  • Foolproof Tenderness: Unlike a grill, which can fluctuate in temp, the slow cooker provides a steady environment that guarantees the meat pulls away from the bone.

  • Hands-Off: You can set this up in the morning and have “Sunday Dinner” quality food on a busy weekday.

  • Moisture Retention: The sealed environment prevents the ribs from becoming “jerky-like,” even if you cook them slightly too long.

Q&A

Q: Can I use Spare Ribs instead of Baby Back? A: Yes, but spare ribs are tougher and fattier. You will definitely want to stick to the “Low” setting for the full 8 hours to ensure they soften up.

Q: Why aren’t my ribs falling off the bone? A: They likely need more time. Every slow cooker runs at a slightly different temperature. If they are still tough, give them another hour.

Q: Do I need to add water? A: No! The ribs will release a significant amount of juice as they cook. Adding too much water will “boil” the meat and dilute the flavor.

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