Ingredients
Method
- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper.
- Remove the membrane from the back of the ribs. Rub the dry rub generously all over the ribs, covering both sides.
- Place the ribs in the slow cooker standing up along the edge of the pot, meatier side facing outwards. Mix apple cider vinegar and Worcestershire sauce, pour over ribs. Cook on low for 8 hours or high for 4 hours.
- Remove ribs from slow cooker and place on a baking sheet. Brush generously with BBQ sauce. Broil on high for 3-5 minutes until the sauce is caramelized.
- Let rest for 5 minutes, then cut into individual ribs and serve with extra BBQ sauce on the side.
Nutrition
Notes
Pro Tips:
Choose ribs with the membrane still intact on the bone side - it prevents the meat from falling apart in the slow cooker because the long cooking time will break down proteins more than oven methods require that extra structural support. After years of making these, I learned to sear the ribs first even though they're going in the slow cooker because it creates fond that dissolves into the cooking liquid, giving you a richer base than raw ribs ever could. Look for ribs that are pinkish-red rather than deep red or gray because fresh pork should have that pale color, and avoid any with dark spots since slow cooking won't mask off-flavors like high-heat methods can. Layer your ribs curved-side down in the slow cooker because this creates natural pockets that hold the cooking liquid and seasonings, ensuring even flavor distribution rather than having spices slide off into the bottom.
Choose ribs with the membrane still intact on the bone side - it prevents the meat from falling apart in the slow cooker because the long cooking time will break down proteins more than oven methods require that extra structural support. After years of making these, I learned to sear the ribs first even though they're going in the slow cooker because it creates fond that dissolves into the cooking liquid, giving you a richer base than raw ribs ever could. Look for ribs that are pinkish-red rather than deep red or gray because fresh pork should have that pale color, and avoid any with dark spots since slow cooking won't mask off-flavors like high-heat methods can. Layer your ribs curved-side down in the slow cooker because this creates natural pockets that hold the cooking liquid and seasonings, ensuring even flavor distribution rather than having spices slide off into the bottom.
