Ingredients
Equipment
Method
- Flip the rack of ribs, bone-side up, and remove the membrane by sliding a butter knife under it and pulling it off.
- Pat the ribs completely dry with paper towels.
- In a small bowl, mix the brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Rub the dry mix on both sides of the ribs and let it sit for 10 minutes.
- Scatter the onion slices and smashed garlic at the bottom of the slow cooker and pour in the water.
- Curl the seasoned rack of ribs along the edges of the slow cooker, meat-side out, and cover with the lid.
- Cook on LOW for 6 hours until the meat is fork-tender.
- Once cooked, carefully transfer the ribs to a foil-lined baking sheet.
- Brush BBQ sauce generously on top of the ribs.
- Broil under a preheated broiler for 2-4 minutes until the sauce is bubbly and sticky.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Notes
Feel free to substitute ingredients if you're missing something. For a sugar-free option, use a granulated sweetener in the rub. If you don't have smoked paprika, regular paprika with a touch of liquid smoke works great.
Storing leftovers? Let them cool completely before placing them in an airtight container. They'll keep in the fridge for 3-4 days or you can freeze them for 2-3 months.
For an extra smoky flavor, add smoked salt to the water or try finishing the ribs on a grill after cooking. Enjoy your delicious, fall-off-the-bone slow cooker ribs!
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