Try easy to make slow cooker ribs, so tender and juicy, with loads of flavor from a homemade dry rub and lots of barbecue sauce. Fix 'em and forget 'em for up to ten hours.
In a small bowl, combine rub ingredients: chili powder, brown sugar salt, pepper, garlic powder, and onion powder.
Remove thin translucent membrane from the back side of the ribs. Use a knife or fork to carefully loosen it on one end, and then grip it with a paper towel and just peel it right off.
Rub or brush meat with mustard (feel free to use your hands). When meat is coated with mustard, sprinkle with spice mixture and rub in lightly so the rub adheres to the meat.
Place ribs into slow cooker and coat with 1 1/2 cups of barbecue sauce.
Cook on high for 4 to 5 hours or low for 8 to 10 hours.
When ribs are cooked, line a baking sheet with foil and preheat broiler to high. Carefully place ribs on prepared baking sheet. Brush top with remaining barbecue sauce and broil for 3 to 4 minutes or until bubbling and caramelized.
Serve immediately.
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Notes
Yield for this recipe is 6 servings. I know plenty of folks that can eat a whole rack of ribs, so just plan accordingly based on what else you're serving with it. Nutrition information calculated for 6 servings.
If you have a large slow cooker, and would like to cook 2 racks, simply double the amount of mustard, and double the spices. There’s no need to increase the barbecue sauce.
Nutrition information is calculated using purchased barbecue sauce. Make your own sauce to reduce sodium content.
To reheat ribs in the oven: Let them warm up first on the counter for thirty minutes. Preheat the oven to 250°F. Tightly wrap the ribs in foil and place in a pan. Heat thirty minutes or until heated through. Heating time will depend on how many ribs you have.