Description
These baby back ribs cook to fall-off-the-bone perfection in your slow cooker. With our signature “Best Damn Rub”, the BBQ flavor is deep and delicious. Super easy to make and uses all pantry-friendly ingredients.
Ingredients
- 2–3 lbs baby back ribs (1 rack)
- ½ cup of your favorite BBQ sauce (plus more for serving)
- ¼ cup brown sugar
- 2 tsp smoked paprika
- 1½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional) ½ cup water
- 1 Tbsp Worcestershire sauce
- 1 tsp apple cider vinegar
Instructions
- Remove the membrane from the back of the ribs by sliding a butter knife under it to loosen, then grip it with a paper towel and pull it off. If it tears or doesn’t come off completely, score it in a few places with a knife.
- Mix all the rub ingredients together in a small bowl until well combined. Pat the ribs dry with paper towels and coat both sides generously with the seasoning, focusing most on the meaty top side. Be sure to get the sides too.
- Wrap the ribs tightly in plastic wrap and a zip-top bag and refrigerate overnight. (This step is optional but highly recommended)
- Cut the rack in half or thirds so it fits in your slow cooker.
- Pour the water, Worcestershire sauce, and apple cider vinegar into the bottom of the slow cooker. Arrange the ribs inside, stacking slightly if needed.
- Cover and cook on LOW for 5½ to 6½ hours, until the ribs are tender and the meat has pulled back from the bones slightly.
- Carefully transfer ribs to a foil-lined baking sheet. Brush with BBQ sauce and broil on high for 3–5 minutes until the sauce bubbles and caramelizes. Watch closely so they don’t burn. Brush with more sauce if desired, then serve.
- Prep Time: 10 minutes
- Cook Time: 5.5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American