This recipe for slow cooker ribs starts with baby back ribs coated in a homemade spice blend with an easy barbecue sauce for a mostly hands-off dinner.
Ryan LiebeYields: 8 serving(s)Prep Time: 30 minsTotal Time: 6 hrs 30 minsSavePrintIf you’re like me, your slow cooker might gather a little dust during the summer. But let’s fix that right now with these melt-in-your-mouth baby back ribs. Trust me when I say, your slow cooker is a hot day hero just waiting to shine. These ribs are fall-off-the-bone tender, bursting with smoky-sweet flavor, and taste like they spent hours on the grill. But here’s the kicker: you didn't have to spend one minute sweating over open flames in the summer heat, thanks to your trusty slow cooker. Pair them with ranch slaw, tangy pickles, and buttery cornbread, and you’ve got a backyard BBQ feast without the legwork.
I like baby back ribs for this recipe because they're naturally tender and become incredibly juicy as they cook low and slow. They're also smaller and less fatty than other types of ribs, such as country-style, so they won't become overly greasy.
Nope, just pop your seasoned ribs directly into the slow cooker. Then, once they're fully cooked, slather them in BBQ sauce and stick them under the broiler to get golden and caramelized. Be sure to keep a close eye on things, as broilers can get hot very fast.
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For the ribs: Combine the salt, pepper, brown sugar, garlic powder, onion powder, and smoked paprika in a small bowl.
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Flip the ribs bone-side up and use a knife to loosen the membrane, then pull the membrane off. Rub the spice blend on both sides of the ribs.
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Stand the ribs up in a 6-quart slow cooker, coiling them to fit. Cover and cook on low until tender, 6 hours.
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For the sauce: Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic, onion, and salt and cook until softened, about 3 minutes. Stir in the ketchup, molasses, brown sugar, cider vinegar, mustard, and Worcestershire sauce. Bring to a simmer, stirring, then reduce the heat to low and cook until thickened, about 20 minutes. Let cool for 5 minutes, then transfer to a blender and puree until smooth, thinning with water if necessary.
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5
Preheat the broiler and line a baking sheet with foil. Transfer the ribs to the baking sheet. Brush both sides with 1 cup of the sauce and broil until charred in spots, about 5 minutes. Brush the top with ¼ cup more sauce and continue broiling until dark and bubbling, about 5 more minutes. Serve with coleslaw, cornbread, and the remaining sauce.
