Description
These Slow Cooker BBQ Ribs are tender, flavorful, and perfectly cooked with a blend of brown sugar and spices. Slow-cooked for hours to achieve fall-off-the-bone texture, then finished under the broiler to caramelize the barbecue sauce, making them juicy and delicious.
Ingredients
Scale
Ribs
- 2 racks pork baby back ribs (about 4 pounds total)
Seasoning Rub
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Barbecue Sauce
- 2 cups barbecue sauce, divided
Instructions
- Prepare the ribs: Remove the membrane from the back of the ribs and pat them completely dry with paper towels to ensure the seasoning sticks well and the ribs cook evenly.
- Make the seasoning rub: In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper, mixing thoroughly to create a balanced spice blend.
- Apply the rub: Rub the seasoning mixture evenly over both sides of the ribs, pressing it firmly into the meat to ensure the flavors penetrate well.
- Arrange in slow cooker: If necessary, cut the ribs into smaller sections to fit inside the slow cooker; arrange them evenly inside the cooker.
- Add barbecue sauce: Pour 1 1/2 cups of the barbecue sauce over the ribs, making sure they are well coated for rich flavor.
- Slow cook the ribs: Cover the slow cooker and cook on low heat for 7 to 8 hours until the ribs become tender and can be easily pulled away from the bone.
- Prepare for broiling: Carefully transfer the cooked ribs to a baking sheet, being gentle to keep them intact.
- Brush with remaining sauce: Brush the remaining 1/2 cup of barbecue sauce over the ribs to add an extra layer of flavor and moisture.
- Broil the ribs: Place the baking sheet under a broiler and cook for 3 to 5 minutes, watching carefully until the sauce caramelizes and becomes slightly sticky for a delicious finish.
Notes
- Removing the membrane from the ribs helps improve tenderness and allows flavors to penetrate better.
- Cooking low and slow in the slow cooker ensures fall-off-the-bone tenderness.
- Broiling at the end adds a nice caramelized crust to the ribs without drying them out.
- Use your favorite barbecue sauce for a personalized flavor profile.
- Adjust seasoning according to taste preference, adding more spice or sweetness as desired.
