Crockpot Ribs Recipe
Baby back ribs don't need to be complicated or time consuming. These crock pot ribs are fall off the bone tender, and easy enough for a weeknight. No grill required!
Ingredients
- 2 racks baby back ribs
- ½ cup dry rub for ribs
- 1 cup barbecue sauce divided, plus additional for serving
- 5 garlic cloves peeled
- 1 white or yellow onion peeled and quartered
- 1 cup apple juice
Instructions
- If butcher hasn't already done it, remove silver skin membrane from backs of rib racks. Then, if necessary, cut racks into halves or thirds to best fit into slow cooker bowl.
- Rub ribs all over with dry rub. Let stand at room temperature 15 minutes.
- Brush ribs all over with 3/4 cup barbecue sauce.
- Place garlic, onion and juice in slow cooker bowl.
- Place ribs on top of garlic and onion. Cover and cook on low for 8 hours or on high for 4 hours.
- Just before slow cooker time is up, preheat either grill or broiler, if desired, to lightly char ribs and give them some crusty bits. Remove ribs from slow cooker and brush with remaining 1/4 cup barbecue sauce, then proceed with directions below.
If GRILLING:
- Preheat grill for direct grilling over medium heat. Transfer ribs to grill and cook 6 to 8 minutes or until lightly charred in spots, turning once.
If BROILING:
- Preheat broiler to HIGH. Place ribs under broiler and broil 2 to 3 minutes or until lightly charred, watching carefully.
To SERVE:
- Cut ribs and serve immediately, with additional barbecue sauce for dipping.
Notes
- I used a large (7 quart) oval shaped slow cooker, and I was able to fit two rack of baby back ribs into it by cutting each rack in half. If your slow cooker is smaller, you may need to reduce the recipe to 1 rack, or cut the racks into smaller pieces.
- If you’d like an even deeper flavor for your crock pot ribs, feel free to apply the rib rub to the meat the night before you plan to slow cook them. However, don’t let the rub sit on the meat any longer than about 12 hours or so. Any more than that, and the crock pot baby back rib meat can start to dry out, similar to a curing effect.
Calories: 830kcal, Carbohydrates: 46g, Protein: 56g, Fat: 48g, Saturated Fat: 17g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 196mg, Sodium: 990mg, Potassium: 1044mg, Fiber: 2g, Sugar: 31g, Vitamin A: 454IU, Vitamin C: 5mg, Calcium: 217mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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