Description
Tender, juicy Crock Pot Baby Back Ribs slow cooked with a simple dry rub, then finished in the oven with sticky barbecue sauce for fall-off-the-bone perfection.
Ingredients
2.5 lbs baby back ribs
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 cup water, beer, apple juice, or broth
1/4 cup BBQ sauce
Instructions
Remove the membrane from the back of the ribs using a butter knife and paper towel for grip.
In a small bowl, mix salt, pepper, brown sugar, paprika, garlic powder, cumin, and chili powder.
Lightly spray both sides of the ribs with olive oil cooking spray.
Rub the seasoning mixture generously over both sides of the ribs, pressing it in gently.
Pour the liquid into the bottom of the crock pot and grease the sides lightly.
Place the ribs into the crock pot, curling them if needed to fit.
Cover and cook on LOW for 4–5 hours.
Preheat the oven to 425°F.
Carefully transfer ribs to a foil-lined baking sheet.
Brush with BBQ sauce and bake for 15 minutes until caramelized.
Slice and serve warm.
Notes
Cooking on low gives the most tender results.
Apple juice adds sweetness, while broth keeps it savory.
Use two spatulas when transferring ribs—they’re very tender.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 rack
- Calories: 520
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg