Ingredients
Scale
- 3 to 3 1/2 lbs pork baby back ribs
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup barbecue sauce or store-bought
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 2 1/2 Tbsp molasses
- 2 Tbsp brown sugar (dark or light)
- 2 Tbsp steak sauce
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp prepared yellow mustard
- 1 tsp natural liquid hickory smoke flavor
- 1 tsp unsweetened cocoa powder
- 1/8 tsp chipotle chili powder or cayenne pepper
Instructions
- Remove the membrane layer from the back of the ribs.
- If the ribs are too wide for your slow cooker, cut them in half.
- Rinse the ribs under cold water, then dab them dry.
- In a small bowl, mix the spices and rub on both sides of the ribs.
- Pour 1/2 cup of water into the slow cooker.
- Place the seasoned ribs in the slow cooker over the water.
- Cover and cook on low heat for 6 1/2 to 7 hours.
- Preheat your broiler to high.
- Transfer the ribs to a wire rack on a baking sheet.
- Brush with 1/2 cup BBQ sauce and broil for 2 to 3 minutes.
- Turn the ribs, brush with another 1/2 cup of sauce, and broil again for 2 to 3 minutes.
- Serve warm and enjoy.
Notes
Great for make-ahead meals; prepare the spice mix the night before.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, ribs, barbecue, easy recipe, tender meat