Crockpot Barbecue Ribs
Tender, juicy slow cooker pork ribs seasoned with a homemade barbecue dry rub, cooked with barbecue sauce, and finished under the broiler for a sticky, caramelized glaze.
Ingredients
- 3-4 pounds baby back pork ribs approximately 2 racks
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ cups barbecue sauce divided
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cayenne pepper optional
Instructions
- Remove the membrane from the back of the ribs, pat dry, and cut each rack into 2-3 sections.
- In a small bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
- Rub the seasoning mixture evenly over both sides of the ribs.
- Pour ½ cup barbecue sauce and apple cider vinegar into a 6-quart slow cooker.
- Arrange the ribs upright in the crockpot and spread another ½ cup of barbecue sauce over the meat.
- Cover and cook on low for 6-7 hours or high for 3½-4½ hours, until the ribs are tender.
- Preheat the oven broiler to high. Transfer the cooked ribs to a foil-lined baking sheet, meat side up.
- Brush the ribs with the remaining ½ cup of barbecue sauce.
- Broil for 3-5 minutes, until the sauce bubbles and caramelizes.
- Rest for 5 minutes, slice between the bones, and serve.
Notes
Baby back ribs cook best on low for 6-7 hours. St. Louis-style ribs may need 7-9 hours on low. Use smoked paprika for smoky flavor. Do not add extra liquid. Broiling is optional but recommended. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
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