Slow Cooker Barbecue Ribs
Tender, fall-off-the-bone barbecue ribs made entirely in a slow cooker with a smoky dry rub and a quick braising sauce, finished under the broiler for a sticky, caramelized glaze.
Equipment
- 6-quart (5.7-liter) slow cooker - with a lid
- Rimmed baking sheet - for the broiler step
- Heavy-duty aluminum foil - for lining and for building a sling
- Silicone basting brush - for the final sauce coat
- Kitchen tongs - for lifting cooked ribs without tearing them
- Instant-read meat thermometer - to confirm doneness
- Small mixing bowl - for the rub
- Small mixing bowl - for the sauce
- Paper towel - for gripping and removing the membrane
Ingredients
For the ribs
- 2 racks pork baby back ribs - about 4 lb or 1.8 kg total, membrane removed
For the dry rub
- 1/4 cup brown sugar - 50 g, packed
- 1 tablespoon smoked paprika - 7 g
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoons fine salt
- 1 teaspoon black pepper
For the braising sauce
- 1 1/2 cups barbecue sauce - 360 ml, divided
- 2 tablespoons apple cider vinegar - 30 ml
- 1 tablespoon Worcestershire sauce - 15 ml
- 1 tablespoon yellow mustard - 15 ml
- 2 tablespoons honey - 40 g
- 1 teaspoon liquid smoke - 5 ml, optional
Instructions
- Pat both racks dry with paper towels so the rub sticks instead of sliding off.
- Flip the ribs bone-side up to find the thin, shiny membrane running across the back.
- Slide a butter knife under one corner of the membrane, grip it with a paper towel, and peel it off in one piece; removing it lets the seasoning and sauce reach the meat and keeps the ribs from turning rubbery.
- If the racks are too long to fit your slow cooker, cut each one in half.
- In a small bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until evenly combined.
- Rub the mixture over both sides of the ribs, pressing it into the meat so it adheres; use all of the rub across both racks for full coverage.
- In a separate bowl, whisk together 1 cup (240 ml) of the barbecue sauce, the apple cider vinegar, Worcestershire sauce, yellow mustard, honey, and liquid smoke if using.
- Reserve the remaining 1/2 cup (120 ml) of barbecue sauce for the broiler step later.
- Line the slow cooker with a foil sling or lightly grease it for easier cleanup.
- Stand the racks on their edge and curl them around the inside wall of the slow cooker, meaty side facing out.
- Pour the braising sauce over the ribs, using a spoon or brush to coat the exposed surfaces.
- Cover and cook on low for 7 hours, or on high for 3 1/2 to 4 hours.
- Avoid lifting the lid during cooking, since each peek releases heat and adds time.
- The ribs are ready when they are fork-tender and register 195°F to 203°F (90°C to 95°C) at the thickest point.
- Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler to high, around 500°F (260°C).
- Carefully transfer the ribs to a foil-lined baking sheet using tongs, since they will be very tender.
- Brush the reserved 1/2 cup (120 ml) barbecue sauce over the tops.
- Broil for 3 to 5 minutes, watching closely, until the sauce bubbles and chars at the edges.
- Let the ribs rest for 5 minutes so the juices settle.
- Cut between the bones into individual ribs and serve with any extra sauce on the side.
Notes
- Always remove the membrane. Leaving it on results in tender meat wrapped in a chewy, papery layer that won't soften no matter how long it cooks.
- Choose low over high when you have time. Low-and-slow racks pull cleaner off the bone, while high-setting ribs are slightly firmer and more prone to drying at the thin ends.
- Don't skip the broiler. The slow cooker produces tender meat but pale, loose sauce; a few minutes under direct heat sets the glaze into a sticky crust.
- Use a foil sling. Lining the slow cooker with a long strip of foil before adding the ribs gives you handles to lift the delicate racks out without them breaking apart.
- Hold back some sauce. Reserving 1/2 cup of barbecue sauce for the broiler step gives you a fresh, glossy coat rather than one that has thinned out during hours of cooking.
- Let them rest before cutting. A short 5-minute rest keeps the juices in the meat instead of on the cutting board.
- Spare ribs or St. Louis cut. Use meatier spare ribs instead of baby backs, and add about 1 hour to the low-setting cook time.
- Storage: Refrigerate cooled ribs in an airtight container for up to 4 days, or wrap tightly in foil, place in a freezer bag, and freeze for up to 3 months.
- Reheating: Wrap in foil with a splash of sauce and warm at 300°F (150°C) for 20 to 25 minutes; the oven keeps the texture better than the microwave.
- Make ahead: Cook the ribs fully, refrigerate, then do the sauce-and-broil step just before serving for a fresh glaze.
Nutrition
Serving: 1ServingCalories: 560kcalCarbohydrates: 29gProtein: 34gFat: 34gSaturated Fat: 12gSodium: 880mgFiber: 1gSugar: 24g
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