The Secret to Crockpot Ribs (Slow Cooker)
Crockpot ribs are guaranteed to be fall off the bone tender. Learn the secrets for making the best slow cooker ribs including instructions for prepping the meat, giving it a good dry rub, and finishing them off for restaurant quality perfection.
- 2 racks baby back ribs or pork spare ribs
- 2 cups barbecue sauce
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.
In a small bowl, stir together the ingredients for the dry rub. Rub this mixture generously over the outside of the ribs to coat.
Put your ribs in the crockpot. Drizzle on 1 1/2 cups of barbecue sauce, reserving 1/2 cup for later.
Cook on low for 8 to 10 hours. The more racks in the pot, the longer you’ll need to cook.
Gently remove the racks and lay them out on a foil lined baking sheet. Add the reserved barbecue sauce on top.
Broil under a broiler for 3-5 minutes until the barbecue sauce starts to bubble and caramelize. Alternately you could wrap them in foil and throw them on a heated grill for the same effect.
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