Slow Cooker Ribs (Fall-Off-the-Bone Baby Back Ribs)

These Crockpot Baby Back Ribs are everything you want in an easy barbecue dinner. A simple homemade dry rub, a splash of Dr Pepper, and your favorite BBQ sauce create tender, fall-off-the-bone ribs with almost no hands-on work. Finish them under the broiler for a sticky, caramelized glaze that tastes like they came straight off the grill.

Course Dinner

Cuisine American

Keyword crockpot ribs, slow cooker ribs

Prep Time 10

Cook Time 7

Broil Time 10

Servings

Calories 407kcal

Author Jesseca

Ingredients

Dry Rub

2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons brown sugar
1½ teaspoon kosher salt
1 teaspoon black pepper

Ribs

3 pounds baby back ribs membrane removed if needed
½ onion quartered
½ cup Dr Pepper
¾ cup favorite barbecue sauce plus more for serving

Instructions

In a small bowl, stir together the smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, and black pepper.
Pat the ribs dry with paper towels, then rub the seasoning mixture over both sides of the rack.
Scatter the sliced onion across the bottom of a 6 to 7-quart slow cooker. Pour in the Dr Pepper.
Stand the ribs upright around the edge of the slow cooker rather than laying them flat. This helps them cook more evenly and keeps more of the meat above the cooking liquid.
Cover and cook on LOW for 7 to 8 hours, or until the ribs are fork tender and the meat easily pulls away from the bone.
Preheat the broiler and line a baking sheet with foil for easy cleanup. Carefully transfer the ribs to the prepared baking sheet.
Brush the ribs generously with barbecue sauce and broil for 3 to 5 minutes, or until the sauce is bubbling and caramelized.
Remove from the oven and brush with one final layer of barbecue sauce before slicing and serving.

Notes

Cooking on LOW produces the most tender ribs. While HIGH will work in a pinch, the texture won't be quite as good.
If your ribs still have the membrane attached, remove it before seasoning for the most tender bite.
Don't skip the broiler. It's what gives the ribs that classic sticky, caramelized barbecue finish.
Dr Pepper can be substituted with Coke, root beer, or apple juice.
Leftover ribs can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition