Description
Tender, flavorful pork baby back ribs slow-cooked to perfection in a rich, smoky barbecue sauce and finished with a caramelized glaze under the broiler for a sticky, delicious finish.
Ingredients
Scale
Ribs and Seasoning
- 2 racks pork baby back ribs (about 4 pounds total)
- 1/4 cup brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Barbecue Sauce
- 2 cups barbecue sauce, divided (1 1/2 cups for slow cooker, 1/2 cup for broiling)
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs for better texture and flavor absorption, then pat them dry thoroughly with paper towels to ensure the seasoning sticks well.
- Make the Seasoning Mix: In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful rub for the ribs.
- Apply the Rub: Rub the seasoning mixture evenly over both sides of the ribs, pressing firmly so it adheres to the meat for maximum flavor.
- Arrange Ribs in Slow Cooker: If necessary, cut the rib racks to fit and place them inside the slow cooker evenly to ensure even cooking.
- Add Barbecue Sauce: Pour 1 1/2 cups of barbecue sauce over the ribs, coating them completely to infuse the meat during cooking.
- Slow Cook: Cover the slow cooker and cook on low for 7 to 8 hours until the ribs are tender and easily pull away from the bone.
- Prepare for Broiling: Carefully transfer the cooked ribs to a baking sheet and brush with the remaining 1/2 cup of barbecue sauce for a glossy finish.
- Broil Ribs: Place the ribs under a preheated broiler for 3 to 5 minutes, watching closely until the sauce caramelizes and becomes sticky, adding a delightful texture and depth of flavor.
Notes
- Removing the membrane is key to tender ribs.
- Use your favorite barbecue sauce or make your own for a personalized flavor.
- Broiling time can vary — watch carefully to prevent burning.
- For easier serving, cut ribs into individual portions after broiling.
- Leftover ribs can be refrigerated for up to 3 days.
