The Secret to Crockpot Ribs

Instructions

Remove the membrane from the back of the ribs. To do this, slide your fingers or a butter knife under the membrane at one corner of the ribs, loosen it, and peel it off in one piece.

In a small bowl, stir together 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ground mustard to make the dry rub. Generously rub this mixture over both sides of the ribs to coat them evenly.

Place the ribs in a 5 to 6-quart slow cooker (crockpot), stacking them on top of each other if needed. Drizzle 1 ½ cups of barbecue sauce over the ribs, reserving the remaining ½ cup for later.

Cover and cook on low for 8-10 hours, or until the ribs are tender and pull away easily from the bones. If cooking multiple racks, use the longer end of the time range.

Carefully remove the ribs from the slow cooker, as they will be very tender. Arrange them on a foil-lined baking sheet. Brush the tops with the reserved ½ cup barbecue sauce.

Preheat your oven's broiler to high. Position an oven rack about 4-6 inches from the broiler's heating element for optimal caramelization. Place the ribs under the broiler and cook for 3-5 minutes, watching carefully to avoid burning. Remove the ribs when the sauce is bubbling and caramelized.

Main Dish