Low Sodium Crockpot Baby Back Ribs

Total time6 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the ribs

2 racks baby back ribs (about 4–5 lb total)

For the dry rub

2 tbsp brown sugar
C&H Brown Sugar That's Smart! Brown Sugar, Dark 16 Oz NOW Organic Dark Brown Sugar Bob's Red Mill Sugar, Brown, Old Fashioned 24 Oz Always Save Brown Sugar, 2 Lb
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1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ tsp dry mustard
¼ tsp cayenne pepper

For the slow cooker

¼ cup apple cider vinegar

For the glaze

1 ½ cups barbecue sauce, divided

Instructions

1
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dry mustard, and cayenne pepper. Stir until evenly mixed.
2
Pat the ribs dry with paper towels. Using a butter knife or your fingers, slide under the thin membrane on the bone side of each rack and pull it off in one piece — removing it allows the rub to penetrate and the meat to become more tender. Cut each rack in half crosswise so the pieces fit in the slow cooker.

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