Slow Cooker Ribs


3 – 3 1/2 lbs pork baby back ribs

1 tsp ancho chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp freshly ground black pepper

Barbecue sauce (or use 1 cup store-bought)

1 1/2 cups ketchup, such as Heinz Natural (or one without high fructose corn syrup)

1/4 cup apple cider vinegar

2 1/2 Tbsp molasses

2 Tbsp brown sugar (dark or light)

2 Tbsp steak sauce, such as A1

1 1/2 Tbsp Worcestershire sauce

1 Tbsp Prepared yellow mustard

Salt and freshly ground black pepper, to taste

1 tsp Natural liquid hickory smoke flavor (found in BBQ sauce section)

1 tsp unsweetened cocoa powder

1/8 tsp Chipotle chili powder or cayenne pepper (then more to taste)


Remove then membrane layer from back of the ribs, then if the ribs are too wide to fit sideways along insert of slow cooker then cut ribs in half.

Rinse and dab dry then sprinkle and rub both sides of each portion with spice mixture.

Pour 1/2 cup water into a 6-quart slow cooker. Place ribs over water (one layered over the other if you had to cut in half, otherwise curl around inside of slow cooker insert).

Cover and cook on low heat 6 1/2 – 7 hours or until very tender.

Place a wire rack over a rimmed baking sheet lined with aluminium foil.

Carefully transfer ribs with curved side up to wire rack on baking sheet (I recommend using two pair of tongs or tongs and a turner to lift them, they are super tender).

Brush with about 1/2 cup bbq sauce (total).

Move oven rack 2 levels below broiler and heat broiler.

Broil ribs until bbq sauce starts to set and caramelize, about 2 – 3 minutes (keep a close eye on them).

Remove from oven, carefully turn ribs brush with another 1/2 cup sauce and return to oven and broil about 2 – 3 minutes. Serve warm.

For the bbq sauce:

In a large saucepan combine all bbq sauce ingredients along 1/2 cup water and season with salt and pepper to taste.

Bring to a light boil then reduce heat to low and simmer 15 minutes, stirring occasionally.

Let cool (not that you’ll have about 1 cup extra sauce for another use