Slow Cooker Barbecued Pork Ribs
Indulge in the ultimate comfort food with these Slow Cooker Barbecued Pork Ribs—fall-off-the-bone tender, smoky, and irresistibly flavorful. This stress-free recipe combines a homemade dry rub of paprika, garlic powder, and brown sugar with a tangy blend of barbecue sauce and apple cider vinegar, delivering layers of bold, finger-licking goodness. The slow cooker does all the hard work, infusing the ribs with mouthwatering flavor over eight hours of low, slow cooking, while a quick broil at the end caramelizes the sauce to sticky perfection. Perfect for gatherings or cozy dinners, these ribs are a guaranteed crowd-pleaser that pairs beautifully with coleslaw, cornbread, or your favorite barbecue sides. Transform your kitchen into a BBQ haven with this easy, no-fuss recipe!
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Recipe Information
Ingredients
- 4 pounds Pork baby back ribs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Onion powder
- 2 tablespoons Brown sugar
- 1.5 cups Barbecue sauce
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoons Liquid smoke (optional)
Instructions
Remove the membrane from the back of the pork ribs, if not already done, by gently loosening one corner with a knife and pulling it off with a paper towel for grip.
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, onion powder, and brown sugar to create the dry rub.
Rub the spice mixture evenly onto both sides of the ribs, ensuring they are well coated.
Cut the ribs into 2-3 rib portions to ensure they fit well in the slow cooker, if necessary.
In the bottom of the slow cooker, pour in the apple cider vinegar and add the liquid smoke (if using).
Arrange the rib portions inside the slow cooker, stacking them if needed.
Brush 1/2 cup of barbecue sauce over the ribs to coat them lightly before cooking.
Cover the slow cooker with its lid and set it to cook on low for 8 hours (or high for 4-5 hours).
Once cooked, carefully remove the ribs from the slow cooker using tongs, as they will be very tender and may fall apart.
Preheat your broiler on high. Line a baking sheet with aluminum foil and place the ribs on the sheet, bone side down.
Brush the remaining barbecue sauce generously over the ribs, covering each piece completely.
Place the baking sheet under the broiler and cook for 3-5 minutes, or until the sauce begins to caramelize and gets slightly sticky. Keep a close eye to avoid burning.
Remove from the broiler and let the ribs rest for 5 minutes before serving. Serve with extra barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.8 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
