Slow Cooker Baby Back Ribs
These slow cooker baby back ribs are tender, fall off the bone good! These baby back ribs could not be easier to make, and you will seriously be impressed!
Servings: 4 servings
Calories: 870kcal
Ingredients
Ribs
- 4-5 pounds racks baby back ribs
- 1 cup apple juice
- 1 small onion sliced
- 3 cloves garlic smashed
Dry Rub
- 1 Tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Glaze
- ¾ cup barbecue sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon unsalted butter
Instructions
- Pat the ribs dry and remove the membrane from the back of the ribs. Start at one end and pull all the way through.
- Mix the smoked paprika, chili powder, garlic powder, onion powder, salt, pepper and cayenne pepper together and rub it into both sides of the ribs.
- Add the apple juice, sliced onion and garlic cloves to the bottom of the slow cooker and mix together.
- Arrange the ribs top side up, so that they fit into the slow cooker. You may need to cut in half or trim.
- Secure the slow cooker lid and cook on high for 4-5 hours or on low for 6-7 hours. About halfway through, baste some of the liquid over the tops of the ribs.
- When the ribs are nearly finished in the slow cooker, add the barbecue sauce, brown sugar, honey, apple cider vinegar and unsalted butter to a small saucepan. Cook on low, stirring until the butter melts.
- Cover a baking sheet with foil and carefully arrange the ribs on top. Brush the barbecue sauce all over both sides of the ribs very generously.
- Place under the broiler for 4-5 minutes until the sauce turns into a sticky glaze.
- Allow the ribs to rest for about 5 minutes, then serve with extra sauce and your favorite sides.
Notes
Make sure that you really remove as much moisture as you can before applying the rub. We don’t want it to come off from the steam during slow cooking.
Removing the membrane can be a bit jarring, if you aren’t used to dealing with ribs. The easiest way I have found is to use a butter knife to peel one side and then grab a paper towel (it can be slimy) and tug all the way through. You don’t want to leave this on.
Nutrition
Serving: 1g | Calories: 870kcal | Carbohydrates: 50g | Protein: 56g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1408mg | Potassium: 1044mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1537IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 3mg
