Description
Tender and juicy BBQ ribs made in a slow cooker, finished under the broiler for a caramelized glaze.
Ingredients
Scale
- 2 racks baby back pork ribs (about 3.5 to 4 pounds total, membrane removed)
- 2 tablespoons packed light brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 0.5 teaspoon dry ground mustard
- 0.25 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1.5 cups barbecue sauce (divided)
Instructions
- Pat rib racks dry with paper towels. Loosen the thin membrane on the back of each rack using a butter knife, grip it with a paper towel, and peel it off completely. Cut each rack in half crosswise.
- In a small bowl, whisk together brown sugar, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and dry mustard. Rub the seasoning blend evenly over all sides of the ribs.
- Pour the apple cider vinegar and Worcestershire sauce into the bottom of a 6-quart oval slow cooker. Stand the seasoned ribs upright around the perimeter of the crock with the meatier side facing outward against the walls.
- Cover and cook on LOW for 7 to 8 hours (or on HIGH for 3.5 to 4 hours) until the meat is fork-tender and pulls back roughly 1/2 inch from the bone ends.
- Preheat the oven broiler to HIGH. Line a rimmed baking sheet with aluminum foil. Using wide spatulas to support them, gently transfer the ribs to the baking sheet in a single layer, bone-side down.
- Brush the tops and sides generously with 1 cup of barbecue sauce. Broil 6 to 8 inches from the heat source for 4 to 6 minutes until the sauce is bubbly and lightly caramelized at the edges.
- Rest for 5 minutes, slice between the bones, and serve warm with the remaining barbecue sauce.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: Keep leftover ribs in an airtight container in the refrigerator for up to 3 to 4 days. Reheat wrapped in foil at 325°F (165°C) for 15 to 20 minutes with a splash of water to prevent the meat from drying out. Apply the dry rub up to 24 hours before cooking and keep the ribs wrapped tightly in the refrigerator.