Slow Cooker BBQ Ribs (Print-Friendly Version)
Tender ribs slow cooked with spices and saucy finish. Savory, juicy, and perfect for gatherings.
# What You Need:
→ Pork Ribs
01 -
2 racks baby back ribs (1.4–1.8 kg), cut in half
→ Dry Rub
02 -
1 tablespoon brown sugar
03 -
0.5 tablespoon coarse salt
04 -
0.5 tablespoon paprika
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon ground black pepper
07 -
1 teaspoon mustard powder (optional)
→ Aromatics & Liquids
08 -
1 medium onion, coarsely chopped
09 -
120 ml water
10 -
120 ml barbecue sauce, homemade or store-bought
# How to Make It:
01 -
Pat ribs thoroughly dry with paper towel and set aside.
02 -
In a small bowl, combine brown sugar, salt, paprika, garlic powder, black pepper, and mustard powder. Evenly coat both sides of the ribs with the dry rub, pressing gently to adhere.
03 -
Distribute chopped onion evenly across the bottom of a 6-litre slow cooker, then add water.
04 -
Place ribs in the slow cooker, stacking as needed. Brush half the barbecue sauce over the top of the ribs to coat.
05 -
Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours, until meat is tender and easily comes away from the bone.
06 -
Serve ribs immediately with remaining barbecue sauce.
07 -
For a crisp, caramelized exterior, transfer ribs onto a parchment-lined baking tray, baste with extra sauce, and broil on the top rack at high heat for 5–7 minutes until browned.
# Important Notes:
01 -
Remove the rib membrane before seasoning for optimal tenderness.
02 -
Leftover ribs can be refrigerated in an airtight container for up to 4 days.
03 -
Reheat ribs in the oven at 175°C, wrapped in foil, for best texture.