Slow-Cooker BBQ Baby Back Ribs Recipe Is Pure Sweet + Smoky Perfection

Name: Slow-Cooker BBQ Baby Back Ribs Recipe Is Pure Sweet + Smoky Perfection
Prep time: 20 min
Total time: 450 min
Yield: 8 servings
Ingredients: 1 red onion, chopped; 3 tsp. smoked paprika; 2 tsp. mustard powder; 1½ tsp. garlic salt; 6 lbs. baby back ribs, cut into 4-5 rib sections; 1½ cups ketchup; ⅓ cup apple cider vinegar; 3 Tbs. molasses; 3 Tbs. less-sodium soy sauce; 2 tsp. crushed red pepper flakes

These ribs are fall-off-the-bone tasty and get a double dose of flavor thanks to a DIY dry rub and sauce

By Alexandria Brooks

Reviewed by Susan Chiusano

This Slow-Cooker BBQ Baby Back Ribs recipe will be a surefire hit at your next cookout or gathering. A quick dry rub made from paprika, mustard powder and garlic salt gives the ribs a pungent kick. The BBQ sauce also uses pantry staples including ketchup and apple cider vinegar for sweet and tangy flavors. These ingredients meld nicely as the ribs cook low-and-slow in the slow cooker. What you end up with is a batch of sticky and tender ribs that are fingerlicking delicious!

If you want to make prep a breeze, mix together the dry rub and BBQ sauce up to 1 day before cooking the ribs. Then, you can proceed with remaining steps in the recipe. Additionally, if you’re transporting this dish to the gathering, cover it with a leak-proof lid to avoid spills. Serve these saucy ribs with coleslaw, cornbread and/or potato salad.

For more BBQ favorites, try these recipes for Poor Man’s Burnt Ends and Mustard-Grilled Burgers.

Yields

8 servings

Total Time

7 hr, 30 min

Prep Time

20 min

Ingredients

1 red onion, chopped
3 tsp. smoked paprika
2 tsp. mustard powder
1½ tsp. garlic salt
6 lbs. baby back ribs, cut into 4-5 rib sections
1½ cups ketchup
⅓ cup apple cider vinegar
3 Tbs. molasses
3 Tbs. less-sodium soy sauce
2 tsp. crushed red pepper flakes

Instructions

Place onion in bottom of 6-qt. slow cooker. In small bowl, combine paprika, mustard and garlic salt; rub over both sides of ribs.

In separate bowl, mix ketchup, apple cider vinegar, molasses, soy sauce and pepper flakes; spread 1⁄2 cup sauce mixture over ribs. Reserve remaining sauce; chill.

Place ribs in slow cooker; cover. Cook on low until tender, 7 hrs. Line rimmed baking sheet with foil. Transfer ribs to foil.

Skim and discard fat from liquid in slow cooker. Transfer liquid to small pot and add reserved sauce. Over medium heat, cook until flavors blend and liquid is slightly reduced, 5-7 min. Brush 1⁄4 cup sauce over ribs. Heat broiler. Broil ribs until lightly browned, 2-3 min. Transfer to platter; serve with remaining sauce.