How to Make the BEST Slow Cooker Ribs

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is usually less expensive.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is often cheaper.

Start by preparing baby back ribs, which are pork ribs about four inches long.

If the ribs have a membrane, use a small paring knife to peel it off in one motion.

Mix together 3 tablespoons of brown sugar, 1/4 cup of paprika, 1 teaspoon of ground black pepper, 1 teaspoon of coarse kosher salt, 1 tablespoon of onion powder, and 1 tablespoon of garlic powder in a bowl.

Rub the dry mixture generously onto the ribs, focusing on the top side where most of the meat is.

Transfer the seasoned ribs into the slow cooker, layering them on top of each other as needed.

In a separate bowl, mix 2 cups of barbecue sauce with 1 cup of apricot preserves until combined.

Spoon about half of the sauce mixture over the ribs in the slow cooker, reserving the other half for later.

Set the slow cooker to cook on high for 3 hours or low for 7 hours.

Once cooked, remove the ribs from the slow cooker and place them on a broiler pan lined with aluminum foil for easy cleanup.

Preheat the broiler and cut slits in the broiler pan to allow juices to drain.

Brush the reserved sauce mixture over the ribs generously.

Broil the ribs for 5-6 minutes, keeping a close eye to avoid burning.

Let the ribs rest for 5-6 minutes before plating and serving.

Cooking Techniques

Equipment Needed

Spice Level: