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Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
6 hrs 30 mins
If 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.
What is the best type of ribs for the slow cooker?
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.
Do you need to sear ribs before slow cooking?
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.
Can you use store-bought BBQ sauce?
Sure, if you're short on time or have a favorite brand, you can skip the homemade sauce and coat the ribs in bottled BBQ sauce.
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Ingredients
Ribs
- 2 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 1 Tbsp. packed light brown sugar
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 2 racks baby back ribs (about 5 pounds total)
Sauce
- 2 Tbsp. salted butter
- 2 garlic cloves, minced
- 1/2 onion, diced
- 1/2 tsp. kosher salt
- 1 (20-ounce) bottle ketchup
- 1/3 cup molasses
- 1/3 cup packed light brown sugar
- 1/3 cup apple cider vinegar
- 1 Tbsp. yellow mustard
- 1 Tbsp. Worcestershire sauce
- Coleslaw and cornbread, for serving
Directions
- Step 1For the ribs: Combine the salt, pepper, brown sugar, garlic powder, onion powder, and smoked paprika in a small bowl.
- Step 2Flip 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.
- Step 3Stand the ribs up in a 6-quart slow cooker, coiling them to fit. Cover and cook on low until tender, 6 hours.
- Step 4For 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.
- Step 5Preheat 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.
The ribs can be slow-cooked a day ahead of time and stored in an airtight container in the refrigerator. Reheat them in the slow cooker on low for an hour before finishing them with the sauce under the broiler.
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