Description
Tender, saucy baby back ribs cooked low and slow in a crockpot, finished under high heat for a caramelized crust.
Ingredients
- 2 racks baby back ribs (about 3–4 lb total)
- 1 cup homemade rub (1/2 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1–2 tsp kosher salt, 1 tsp black pepper)
- 1 cup barbecue sauce (sweet-and-tangy or your favorite brand)
- Optional: 1/4 cup apple cider vinegar or beer
- Optional binder: 1–2 tbsp yellow mustard
- Optional finishing oil/butter for broiling
Instructions
- Remove the silver skin from the ribs.
- Pat the ribs dry with paper towels.
- If using mustard, spread a thin layer over both sides.
- Mix your rub ingredients and sprinkle generously over the ribs.
- Cut each rack into 2–3 sections if needed.
- Pour 1/4 cup of liquid into the crockpot.
- Place ribs in the crockpot, avoiding overpacking.
- Spoon half the barbecue sauce over the ribs.
- Cook on LOW for 7–8 hours or on HIGH for 4–5 hours.
- Transfer ribs to a baking sheet and brush with remaining barbecue sauce.
- Broil or grill for 2–5 minutes until caramelized.
- Let ribs rest for 5–10 minutes, then slice and serve.
Notes
Store leftover ribs in an airtight container for up to 3–4 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American