578 Calories per 4 Ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2½ pounds pork baby back ribs (about 16)
- ⅔ cup reduced-sugar BBQ sauce (or your favorite)
- Spray a slow cooker with nonstick cooking spray.
- Mix all of the dry rub ingredients together in a small bowl.
- Pull out the ribs and remove the membrane with a paring knife if it is still on the meat. The one I buy comes clean, so there is no need to do so.
- Pat the ribs dry with paper towels.
- Thoroughly massage the dry rub into all sides of the ribs.
- Place the ribs standing up, around the sides of a slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the meat is tender and falls off easily. I prefer cooking the ribs low and slow, it always come out perfectly.
- Prepare a baking pan with foil. Carefully remove the ribs from the slow cooker with tongs (they will more than likely be falling off the bone, yum). Brush the ribs with a thin layer of BBQ sauce. Sometimes I eat these without sauce, they are so tasty.
- Place the ribs under the broiler for 2-3 minutes (or until the BBQ sauce is caramelized).
- The key to this recipe is the slow cooker. I promise, this is the best (at home) rib recipe I’ve ever had.
- Consider serving this with Creamy Cauliflower Mac and Cheese, or Crispy Brussel Sprouts.
*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.
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