Ingredients
Scale
- 2 racks baby back ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup packed light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 2 teaspoons smoked paprika
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 cup barbecue sauce for cooking
- 1 –1 1/2 cups barbecue sauce for finishing
Instructions
- Prepare the ribs by removing the thin membrane from the back using a butter knife and a paper towel for grip. Cut each rack into 2–3 sections for easier placement in the slow cooker.
- In a small bowl, combine the kosher salt, black pepper, brown sugar, garlic powder, onion powder, ground mustard, and smoked paprika. Pat the ribs dry and rub the seasoning mixture all over them.
- Layer the ribs in the slow cooker, arranging them upright and slightly overlapping for even cooking.
- In a bowl, mix the Worcestershire sauce, apple cider vinegar, and 1/2 cup of barbecue sauce. Brush the mixture over the ribs.
- Cover and cook on LOW for 7–8 hours, or until ribs are tender but still intact.
- Once cooked, carefully transfer ribs to a foil-lined baking sheet, brush with additional barbecue sauce, and broil for 3–5 minutes until sticky and caramelized, watching closely to avoid burning.
- Let the ribs rest, slice, and serve warm with extra barbecue sauce.
Notes
Remove the membrane thoroughly for better seasoning penetration.
Broiling gives the ribs a delicious caramelized finish—don’t skip this step!
Serve with your favorite sides for a complete meal.
Nutrition
- Serving Size: 1 rib
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.