Slow Cooker Baby Back Ribs
Too cold to pull out the grill? Use the slow cooker instead! These fall-off-the-bone Slow Cooker Baby Back Ribs are a delicious way to enjoy barbecue indoors!
Servings: 4 servings
Calories: 778kcal
Ingredients
- 1 18- oz. bottle barbecue sauce
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp ground mustard
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp liquid smoke
- 3-4 pounds pork baby back ribs
- ½ Tbsp kosher salt
- ½ Tbsp black pepper
Instructions
- Spray a 6-quart slow cooker with nonstick baking spray.
- Using a medium mixing bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, chili powder, smoked paprika, ground mustard, cayenne pepper, garlic powder and liquid smoke. Set mixture aside.
- Rinse ribs with water and pat dry with paper towels.
- Remove the whitish-colored membrane on the back of the ribs. (Tip: A butter knife is very helpful to begin separating the membrane from the ribs.) Discard skin.
- Season ribs with salt and pepper; place ribs in slow cooker. (Note: Slice ribs into smaller slabs as needed to fit into slow cooker.)
- Pour half of the sauce mixture into slow cooker; turn ribs several times until well coated. Cover remaining portion of sauce and refrigerate.
- Cook on low for 8-9 hours or high for 4-5 hours.
- Carefully transfer cooked ribs onto a parchment-lined sheet pan. Brush tops of ribs with cooking sauce from slow cooker. Broil in oven on high for 5-6 minutes, or until sauce on top of ribs begins to caramelize.
- Heat remaining barbecue sauce. Remove ribs from oven and brush with sauce before serving.
Nutrition
Calories: 778kcal | Carbohydrates: 70g | Protein: 43g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 2693mg | Potassium: 975mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1413IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 3mg
