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Slow Cooker Baby Back Ribs With Homemade BBQ Sauce - American recipe
I'll be honest, I never thought I'd become a slow cooker convert when it comes to ribs. Growing up, my dad was all about the smoker, spending entire Saturdays tending to his brisket and ribs. But when you've got a busy weeknight or it's pouring rain outside, the slow cooker becomes your best friend for getting that fall-off-the-bone texture we all crave. The trick with kosher baby back ribs in the slow cooker is getting that perfect balance between tender meat and caramelized exterior. I've learned that you can't just dump everything in and walk away. First, you'll want to remove the membrane from the back of the ribs (it's that thin, silvery layer that can get tough). Then comes the dry rub, which I let sit for at least 30 minutes before cooking. This step makes all the difference in building those deep flavors. What really sets this recipe apart is finishing the ribs under the broiler after they've cooked low and slow. Those last few minutes create a beautiful crust that mimics what you'd get on the grill. The homemade BBQ sauce is worth the extra effort too. It's tangy enough to cut through the richness of the meat without being overpowering, and you know exactly what's going into it. These ribs are perfect for Shabbat dinner when you want something special but don't want to stress all day. Serve them with roasted potatoes and a simple coleslaw, and you've got a meal that'll have everyone asking for seconds. The best part? Your house will smell incredible all day long.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 2 racks kosher baby back ribs about 2-3 pounds each
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional, for heat
For the BBQ Sauce
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar packed
  • 2 tablespoons Worcestershire sauce kosher certified
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce low sodium
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional

Method
 

Preparing the Ribs
  1. Remove the membrane from the back of each rib rack by sliding a knife under the membrane at one end, then grabbing it with a paper towel and pulling it off in one piece. This prevents the ribs from becoming tough.
  2. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, chili powder, and cayenne pepper to create the dry rub.
  3. Pat the ribs dry with paper towels and generously coat both sides with the spice rub. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate.
Making the BBQ Sauce
  1. While the ribs are resting, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, soy sauce, minced garlic, smoked paprika, onion powder, and red pepper flakes in a medium bowl until smooth.
  2. Set aside 1/2 cup of the BBQ sauce for serving. You'll use the remaining sauce for cooking.
Slow Cooking
  1. Cut the rib racks in half if needed to fit in your slow cooker. Stand the ribs on their side in the slow cooker, meaty side facing out.
  2. Pour the remaining BBQ sauce over the ribs, making sure to coat all surfaces. Cover and cook on low for 6 hours, or until the meat is tender and pulling away from the bones.
  3. About 30 minutes before serving, preheat your broiler and line a baking sheet with foil.
Finishing
  1. Carefully remove the ribs from the slow cooker and place them on the prepared baking sheet. Brush with some of the cooking liquid from the slow cooker.
  2. Broil for 3-5 minutes, watching carefully, until the edges are caramelized and slightly charred.
  3. Let the ribs rest for 5 minutes before cutting between the bones. Serve with the reserved BBQ sauce on the side.

Notes

For extra flavor, you can marinate the rubbed ribs in the refrigerator for up to 24 hours before cooking. The ribs will keep in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 300°F oven for about 15 minutes. You can also freeze the cooked ribs for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 892mg 39%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.