The key is to cook them low and slow for about 8 hours, then pop them into the oven for a quick broil – just 5-8 minutes or so – and you’ll have the ultimate, best ever slow cooker bbq ribs. Don’t tell my mother I’m teaching you how to cook ribs any other way than on the grill, but these fall-off-the-bone beauties will become your go-to for every backyard bbq and Summer hangout.
- 1 rack baby back pork ribs
- 2 teaspoons chili powder (or chipotle chili powder if you have it)
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups of your favorite bbq sauce (see note for my favorite tip!)
- Grease your large slow cooker (6-8 quart) with nonstick spray. Stir together chili powder, cayenne pepper, garlic powder, salt, and pepper. Rub mixture all over the top side of the ribs.
- Brush about ⅔ of the bbq sauce over the ribs (reserve remaining bbq sauce), top and bottom. Place the ribs in the slow cooker so that they are standing up on one side and curl to fit into around the inner edge of the slow cooker. Cover and cook on low for 8 hours.
- Preheat your oven to high broil. Use tongs to transfer ribs to a greased baking sheet so that the ribs are laying flat. Transfer to the oven and cook for 5-8 minutes. (Set a timer for 5 minutes and check them to make sure they aren’t burning). Allow to cool just long enough so that the ribs can be handled and serve immediately.
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