Slow Cooker Ribs - fall off the bone!

Barbecued ribs on a tray with fries and ketchup.

5 from 3 votes

Slow Cooker Ribs - fall off the bone!

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.

Prep Time15

Cook Time5

Total Time5 15

Course: Slow Cooker

Cuisine: American

Servings: servings

Author: Rachel Gurk

Ingredients

1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons yellow mustard
1 rack baby back pork ribs, about 3 pounds
2 cups barbecue sauce, divided

Instructions

In a small bowl, combine rub ingredients: chili powder, brown sugar salt, pepper, garlic powder, and onion powder.
1 tablespoon chili powder, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon garlic powder, ½ teaspoon 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.
1 rack baby back pork ribs, about 3 pounds
Rub or brush meat with mustard (I usually use my hands). When meat is coated with mustard, sprinkle with spice mixture and rub in lightly so the rub adheres to the meat.
2 tablespoons yellow mustard
Place ribs into slow cooker and coat with 1 1/2 cups of barbecue sauce.
2 cups barbecue sauce, divided
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.

Video

Notes

Yield: Nutrition information is calculated for 6 servings. However, I know plenty of folks that can eat a whole rack of ribs. Plan accordingly based on what else you're serving with the ribs.
Cook 2 racks of ribs. 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.
Reduced sodium: Nutrition information is calculated using purchased barbecue sauce. Make your own sauce to reduce sodium content and skip the yellow mustard.
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.

Nutrition

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