Slow Cooker Ribs For One
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Indulge in tender, fall-off-the-bone slow cooker ribs in a single-serving recipe! Juicy, flavourful ribs made with a finger-licking BBQ glaze.
Prep Time 10minutes
Cook Time 8hours
Resting Time 10minutes
Total Time 8hours hrs 20minutes
Servings: 1 serving
Prep Time 10minutes
Cook Time 8hours
Resting Time 10minutes
Total Time 8hours hrs 20minutes
Servings: 1 serving
Equipment
- Cutting board
- 1.5-quart slow cooker
- instant-read meat thermometer
Ingredients
- 2 teaspoons paprika (use sweet or smoked paprika)
- ½ teaspoon chilli powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon garlic powder
- ½ rack of baby back ribs (6 to 7 ribs)
- ½ cup barbecue sauce
Instructions
- Make the dry rub seasoning by mixing together the paprika, chilli powder, salt, sugar, pepper, and garlic powder in a small bowl. Set it aside.
- Place the ribs with the rib bones facing up on a large cutting board. With a sharp knife, slice very carefully between each rib, ONLY cutting the membrane. The membrane is the white piece of tissue attached to the underside of the ribs. Alternatively, you can remove the membrane by gently sliding a knife under it and then using your fingers to pull it away from the bones. If it is slippery or hard to grasp, use a kitchen towel or a paper towel to hold it and pull it off.
- Flip the ribs over with the meat side up. With a sharp knife, remove any fat from the ribs if there is any that needs to be removed.
- Generously sprinkle all of the dry rub to cover the meat side and the edges. If the membrane remains on, don't bother to season the bottom side.
- Cut the half rack into two parts.
- Spray the inside of a 1.5 or 2-quart slow cooker with cooking spray. Place the ribs in the slow cooker in an upright position, placing the ends of the bone to the bottom of the slow cooker and the meat side of the ribs against the sides of the slow cooker.
Pro Tip: The purpose of this placement is to prevent the ribs from stewing in the drippings as they cook, making them mushy. - Place the lid on the slow cooker and cook the ribs for 7 hours on LOW. Remove the lid and brush BBQ sauce over the ribs where they stand. You can use a homemade sauce like our small batch barbecue sauce or a store-bought bottle. Replace the lid and cook for another hour.
Pro Tip: These ribs can also be cooked on HIGH for 4 hours total. At the 3-hour mark, brush BBQ sauce over the ribs, replace the lid and cook for an additional hour.
Pro Tip: If you aren't a fan of barbecue sauce, you can leave it off. The ribs are delicious as they are with the seasoned rub. Just continue to cook the ribs in the slow cooker for an additional hour. - When the ribs have finished cooking, remove them from the slow cooker and cover the ribs to keep them warm. Allow the ribs to rest for 10 minutes.
Pro Tip: Baby back ribs should be cooked to an internal temperature between 92 and 94 degrees C. A quality instant-read thermometer will let you know if your ribs are done. Insert the probe into the thickest part of the meat, between the bones. Make sure your probe is not in a piece of fat or touching bones, or you will not get an accurate read. I recommend taking the temperature in a couple of places across the ribs. Having multiple readings will give you a better indication as to whether or not your ribs are done. - Slice the ribs and top with additional BBQ sauce, or serve with the sauce on the side for dipping.
- Optional: For less saucy ribs, place the ribs under the broiler and broil the ribs for 3 to 4 minutes, just until the barbecue sauce begins to caramelize. Keep a close eye on the ribs to make sure the sauce does not burn.
Expert Tips- Read through the entire recipe and the Ingredient Notes section of the post, and take a look at the process photos to see how this recipe comes together. We provide a lot of information within the body of this recipe post to ensure that your ribs come out perfectly every time.
- Trim excess fat: Before cooking, trim any excess fat from the ribs to prevent a greasy end result and enhance the overall flavour and texture of the dish.
- Check for doneness: To ensure your ribs are perfectly cooked, use a fork or a pair of tongs to pull the meat apart gently. If the meat easily separates from the bone and is tender, your ribs are ready. Additionally, using a meat thermometer to check for an internal temperature of around 92-94°C can help confirm doneness.
Nutrition
Serving: 1serving | Calories: 903kcal | Carbohydrates: 63g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 2236mg | Potassium: 1143mg | Fiber: 3g | Sugar: 50g | Vitamin A: 2649IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 4mg
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