Description
Tender, fall-off-the-bone baby back ribs cooked low and slow in a slow cooker, then finished with a sweet and tangy BBQ glaze under the broiler.
Ingredients
Scale
- 4 pounds baby back ribs, membrane removed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 1/2 cups your favorite BBQ sauce (plus extra for serving)
- 2 tablespoons brown sugar (optional, for extra sweetness in the sauce)
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor in the sauce)
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. Slide a butter knife under the membrane at one end of the rack. Grab the loosened membrane with a paper towel and pull it off.
- Make the Dry Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
- Season the Ribs: Drizzle olive oil all over the ribs. Generously rub the spice mixture all over the ribs, pressing it into the meat. Let the ribs sit for at least 30 minutes at room temperature (or refrigerate, covered, overnight).
- Slow Cook: Pour apple cider vinegar and chicken broth into the bottom of your slow cooker. Place the ribs in the slow cooker, arranging them in a single layer if possible.
- Cook: Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the meat is very tender and easily pulls away from the bone.
- Prepare BBQ Sauce: In a medium bowl, combine BBQ sauce, brown sugar (if using), and Worcestershire sauce (if using). Mix well.
- Glaze: Carefully remove the ribs from the slow cooker and place them on a foil-lined baking sheet. Brush the BBQ sauce mixture generously over the ribs.
- Broil: Preheat your oven’s broiler. Place the baking sheet with the ribs under the broiler for 2-3 minutes, or until the sauce is bubbly and slightly caramelized. Watch closely to prevent burning.
- Rest and Serve: Remove the ribs from the oven and let them rest for a few minutes before slicing and serving. Serve with extra BBQ sauce and your favorite sides.
Notes
- For spicier ribs, add more cayenne pepper to the dry rub or use a spicy BBQ sauce.
- For sweeter ribs, add more brown sugar to the BBQ sauce or use a honey-based BBQ sauce.
- If you have a smoker, you can smoke the ribs for a few hours before transferring them to the slow cooker.
- Instead of chicken broth, you can use beef broth, vegetable broth, or even beer.
- Cooked ribs can be frozen for up to 2-3 months. Let them cool completely, then wrap them tightly in plastic wrap and foil. Thaw them in the refrigerator overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 240 minutes