Description
Tender, fall-off-the-bone slow cooker ribs made with a flavorful dry rub, Dijon mustard, and BBQ sauce. Finished under the broiler or on the grill for the perfect caramelized crust. This easy crock pot recipe ensures juicy, flavorful ribs with minimal effort—perfect for a satisfying main course.
Ingredients
Units
Scale
For the Ribs
- 2 racks baby back ribs (4–5 pounds total)
For the Dry Rub
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 tablespoons brown sugar
Other Ingredients
- 1/3 cup Dijon mustard
- 18 oz. barbeque sauce (plus more for finishing)
- 1/2 cup chicken broth
- 1 yellow onion (sliced into quarters and separated)
- 5 cloves garlic (thinly sliced)
Instructions
- Prepare the Dry Rub: In a small bowl, combine the black pepper, kosher salt, chili powder, garlic powder, onion powder, and brown sugar. Mix until well combined and set aside.
- Remove the Rib Membrane: Flip the ribs over so the bone side is up. Carefully slide a knife under the thin membrane and pull it off. Discard the membrane for more tender results.
- Trim and Dry the Ribs: If the racks are too large for your crock pot, use a sharp chef’s knife to cut each rack in half. Pat the ribs thoroughly dry with paper towels.
- Apply the Seasoning and Mustard: Massage the dry rub thoroughly into both sides of the ribs. Next, use a pastry brush to coat all sides of the ribs with Dijon mustard. The acidity helps tenderize the meat.
- Add BBQ Sauce: Lightly brush the tops of the ribs with a portion of the BBQ sauce (reserve most of the sauce for finishing later). Clean the pastry brush after use.
- Assemble in Slow Cooker: Pour chicken broth into the crock pot, then layer the prepped ribs inside. Sprinkle the onion pieces and sliced garlic around and on top of the ribs.
- Slow Cook the Ribs: Cover and cook on high for 4 hours or low for 8 hours, until ribs are tender but not falling apart.
- Finish Under the Broiler (Oven): Preheat oven to 450°F on a low broil setting. Gently transfer ribs to a foil-lined baking sheet, bone side up. Generously brush with BBQ sauce and broil for 5 minutes. Flip, brush with more sauce, broil 5 minutes. Repeat once more, brushing with sauce and broiling for a final 5 minutes.
- Alternate Grill Finish: Preheat grill to medium (about 350°F). Transfer ribs to a foil-lined baking sheet, bone side down. Generously brush tops with BBQ sauce and grill, uncovered, for 5 minutes. Flip, brush with more sauce, and grill 5 minutes. Flip and brush one last time, grill 5 minutes.
- Serve: Remove ribs from heat, let rest briefly, then slice and serve with additional BBQ sauce as desired.
Notes
- You may substitute pork spare ribs for baby back ribs if needed, but cooking time may vary.
- For an Instant Pot method: Baby Back Ribs—Pressure cook on high for 25 minutes, natural release 5 minutes, then quick release. Spare Ribs—Pressure cook on high for 35 minutes, natural release 15 minutes. Proceed with BBQ sauce finishing as above.
- Removing the membrane from the ribs ensures a more tender result.
- Reserve extra BBQ sauce for serving, as much of it will caramelize during broiling or grilling.
Nutrition
- Serving Size: 1/2 rack (approx. 1 1/4 lb cooked)
- Calories: 650
- Sugar: 24g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 170mg
