Chicken Free Crockpot Baby Back Ribs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back ribs (about 4–5 lb total)
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!