Description
Succulent BBQ glazed baby back ribs promise a mouthwatering journey through smoky, sweet flavors. Tender meat falls delicately off the bone, inviting you to savor each incredible bite of this irresistible American classic.
Ingredients
Scale
Main Meat:
- 2 racks baby back ribs
Spice and Seasoning Blend:
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) black pepper
- ¼ teaspoon (1.25 ml) cayenne pepper (optional, for heat)
- ¼ cup (50 grams) brown sugar
Sauce and Oil:
- 1 cup (240 ml) BBQ sauce (your favorite variety)
- 1 tablespoon (15 ml) olive oil
Instructions
- Carefully detach the protective membrane from the posterior side of the baby back ribs using a knife, gently lifting a corner and peeling it away completely.
- Craft a robust seasoning blend by thoroughly mixing brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, and optional cayenne pepper in a mixing bowl.
- Massage the spice mixture comprehensively across the entire surface of the ribs, ensuring a uniform and thorough coating that penetrates every crevice.
- Lightly lubricate the interior of the slow cooker with olive oil to prevent sticking and facilitate easy removal.
- Segment the ribs into appropriately sized portions that comfortably fit within the slow cooker’s interior dimensions.
- Generously drench the ribs with of barbecue sauce, meticulously coating each section to guarantee flavor absorption.
- Secure the slow cooker lid and initiate cooking: select low temperature for 6-8 hours or high temperature for 3-4 hours, aiming for meat that tenderly separates from the bone.
- Preheat the oven to 425°F (218°C) or activate the broiler to high intensity while preparing the final glazing stage.
- Delicately transfer the cooked ribs onto a foil-lined baking sheet, maintaining their structural integrity.
- Brush the remaining barbecue sauce across the ribs, creating a glistening, caramelized exterior through baking or broiling for 5-7 minutes.
- Slice the ribs into individual servings and present immediately, accompanied by additional barbecue sauce for enhanced dipping pleasure.
Notes
- Membrane Removal Matters: Peeling off the tough back membrane ensures tender, easy-to-eat ribs that won’t be chewy or rubbery.
- Spice Blend Magic: Create a flavor-packed dry rub mixing sweet brown sugar with savory spices to develop a complex, mouthwatering crust.
- Slow Cooking Secrets: Low and slow cooking breaks down tough connective tissues, transforming ribs into melt-in-your-mouth goodness.
- Sauce Layering Technique: Apply BBQ sauce during cooking and final glazing for maximum flavor depth and sticky, caramelized exterior.
- Finishing Touch Finesse: Broiling or high-heat baking creates a gorgeous caramelized glaze that adds irresistible texture and shine to the ribs.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg