Description
Delicious and tender slow cooker baby back ribs infused with a flavorful dry rub and glazed with tangy barbecue sauce. This easy recipe ensures juicy, fall-off-the-bone ribs perfect for any meal with minimal effort.
Ingredients
Scale
Ribs and Seasoning
- 2 lbs baby back ribs
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
Sauce
- 1 cup barbecue sauce
Instructions
- Prepare the Ribs: Rinse the baby back ribs under cold water and pat dry thoroughly with paper towels to remove any excess moisture.
- Mix the Dry Rub: In a bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create the seasoning blend.
- Apply the Rub: Rub the dry mixture evenly and thoroughly over all sides of the ribs, ensuring every part is covered with the seasoning for maximum flavor.
- Place Ribs in Slow Cooker: Arrange the seasoned ribs in the slow cooker, either standing vertically or curled around the sides, depending on your slow cooker size and shape.
- Add Barbecue Sauce: Pour half of the barbecue sauce evenly over the ribs, coating them well before covering the cooker with the lid.
- Slow Cook: Cook on the low setting for 6 to 8 hours, until the ribs are fork-tender and easily pull apart with your fingers or a fork.
- Finish with Sauce and Broil (Optional): About 30 minutes before serving, drizzle the remaining barbecue sauce over the ribs. For a caramelized finish, transfer the ribs to a baking sheet and broil in the oven on high for 5 to 7 minutes, watching carefully to avoid burning.
- Serve: Remove from heat and serve the ribs hot, paired with your favorite sides.
Notes
- Adjust cayenne pepper to your preferred level of spiciness or omit for a milder flavor.
- Broiling the ribs at the end is optional but recommended for a beautiful caramelized glaze.
- You can substitute the barbecue sauce with your favorite brand or homemade version.
- For easier handling, cut the ribs into smaller sections before slow cooking if your slow cooker is small.
- Leftover ribs can be stored in the refrigerator for up to 3 days.
