Are you ready to sink your teeth into the most tender, mouthwatering barbecue ribs you've ever tasted? Imagine the tantalizing aroma of slow-cooked baby back ribs wafting through your kitchen, making your taste buds tingle with anticipation. This "Slowcooker Easy Barbecue Ribs" recipe is not just simple; it's a game-changer for your next family gathering or weekend cookout! With just 15 minutes of prep time and a slow cooker doing all the hard work, you’ll be serving up fall-off-the-bone ribs that will have everyone begging for seconds. Ready to impress your guests? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of baby back ribs
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely. This helps the seasonings penetrate the meat and makes the ribs more tender.
- In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub seasoning.
- Pat the ribs dry with paper towels to ensure the dry rub adheres well to the meat.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the seasonings into the meat to ensure even coverage.
- Cut the rib racks into smaller sections that will fit comfortably in your slow cooker, typically 3-4 ribs per section.
- Place the seasoned rib sections into the slow cooker, standing them up against the sides with the meaty side facing outward.
- Cover the slow cooker and cook on low heat for 6 hours, allowing the ribs to become tender and infused with the spice blend.
- After 6 hours, carefully remove the ribs and place them on a foil-lined baking sheet.
- Brush the ribs generously with barbecue sauce, coating all sides evenly.
- Optional: For a caramelized finish, place the sauced ribs under the broiler for 3-5 minutes, watching carefully to prevent burning.
- Let the ribs rest for 5-10 minutes before cutting into individual portions and serving hot.
Tips
- Membrane Removal: Don’t skip the step of removing the membrane from the back of the ribs. It’s crucial for allowing the flavors to penetrate the meat and achieving that tender texture everyone loves.
- Dry Rub Magic: For an extra flavor boost, let the dry rub sit on the ribs for at least an hour before cooking. If you have time, marinating overnight in the fridge can take the taste to the next level!
- Layering in the Slow Cooker: When placing the ribs in the slow cooker, try to stand them up against the sides with the meaty side facing out. This allows for even cooking and ensures that every bite is packed with flavor.
- Barbecue Sauce Tips: Don’t be shy with the barbecue sauce! Generously coat the ribs before broiling for that perfect caramelized finish. This step adds a delightful glaze that enhances the overall taste.
- Resting Period: Allow the ribs to rest for 5-10 minutes after cooking. This helps the juices redistribute, making each bite even more succulent.
- Serving Suggestions: Pair your ribs with classic sides like coleslaw, cornbread, or baked beans for a complete barbecue experience that will have everyone raving about your cooking skills!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 120mg
