Eggless Crockpot Baby Back Ribs
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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.
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