Slow Cooker Ribs
Throwing some baby back ribs into the slow cooker is a surefire way to achieve fall-off-the-bone tenderness with minimal effort. Slow cooker ribs are the perfect solution for a mouthwatering, fuss-free meal that satisfies your barbecue cravings.
Ingredients
- 6 lbs baby back ribs
- 2 cups barbeque sauce divided, I used sweet baby Ray's bbq sauce
- 3 tbsp brown sugar
- 1½ tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp ground mustard
Instructions
- Remove the membrane from the underside of the baby back ribs. Then pat dry with a paper towel.
- Make the dry rub by adding brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and ground mustard to a small bowl. Whisk until well combined and there are no lumps in the brown sugar.
- Cut the baby back ribs in half and generously coat both sides with the prepared dry rub. Then cover the ribs with 1½ cups of barbecue sauce and add them to the slow cooker.
- Cover and cook on low for 8-9 hours.
- Line a baking sheet with aluminum foil. Then gently remove the ribs and place them on the baking sheet. Then coat the top of the ribs with the remaining barbecue sauce.
- Broil for 3-5 minutes until the barbecue sauce thickens and bubbles.
Nutrition
Calories: 1249kcalCarbohydrates: 69gProtein: 83gFat: 71gSaturated Fat: 25gPolyunsaturated Fat: 12gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 296mgSodium: 2431mgPotassium: 1434mgFiber: 2gSugar: 56gVitamin A: 527IUVitamin C: 5mgCalcium: 194mgIron: 4mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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