Crockpot Barbecue Ribs (Print version)
Tender slow cooker ribs with a smoky rub, sticky barbecue sauce, and caramelized broiled edges.
# Ingredients:
For the ribs and rub
01 -
2 racks baby back ribs, about 4-5 lb (1.8-2.3 kg) total
02 -
1/4 cup (50 g) packed brown sugar
03 -
1 tablespoon smoked paprika
04 -
2 teaspoons garlic powder
05 -
2 teaspoons onion powder
06 -
1 1/2 teaspoons kosher salt
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon cayenne pepper, optional
For the barbecue sauce
10 -
1 1/2 cups (360 ml) barbecue sauce, plus more for serving
11 -
2 tablespoons apple cider vinegar
12 -
1 tablespoon Worcestershire sauce
13 -
1 tablespoon yellow mustard
14 -
1 tablespoon water, if the sauce is very thick
# Instructions:
01 -
Pat the ribs dry. Remove the membrane from the bone side, then cut each rack in half so the pieces fit in the slow cooker.
02 -
Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, chili powder, black pepper, and cayenne. Press the rub over both sides of the ribs.
03 -
In a 6-quart slow cooker, stir together the barbecue sauce, apple cider vinegar, Worcestershire sauce, mustard, and water if needed.
04 -
Add the ribs to the slow cooker, standing them around the sides or layering them gently. Spoon some sauce over the top. Cover and cook on low for 6-7 hours, or on high for 3 1/2-4 hours, until tender.
05 -
Heat the broiler. Transfer the ribs to a foil-lined baking sheet, meaty side up. Brush with sauce from the slow cooker or fresh barbecue sauce and broil for 3-5 minutes until bubbling and caramelized.
06 -
Let the ribs rest for 5 minutes, then cut between the bones. Serve with extra warm barbecue sauce.
# Good to know:
01 -
Use a 6-quart or larger slow cooker for two racks of ribs.
02 -
Low heat gives the most reliable tender texture.
03 -
Broiling is optional but gives the best sticky glaze.