Slow-Cooked Barbecue Baby Back Ribs

Slow-Cooked Barbecue Baby Back Ribs


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Who doesn't love a bite of tender, fall-off-the-bone baby back ribs? With this recipe, you'll learn how your slow cooker can cook up ribs rubbed with seasoning and coated with a homemade sauce. Perfect for serving alongside potato wedges and creamy coleslaw.

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Time needed

20 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings


  • 3 Tbs. Sweet Paprika
  • 1 1/4 C. Brown Sugar, divided
  • 1/4 tsp. Chili Powder
  • 1 Tbs. Kosher Salt
  • 1 Tbs. Ground Black Pepper
  • 6 lb. Pork Baby Back Ribs, trimmed
  • 1 C. + 2 Tbs. Ketchup
  • 1/4 C. + 2 Tbs. Red Wine Vinegar
  • 2 1/4 tsp. Worcestershire Sauce

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In a small bowl, mix together the paprika, brown sugar, chili powder, salt, and pepper. Rub the spice mixture over all sides of the ribs, and let ribs sit for ten minutes. Line up the ribs along the sides of the slow cooker, wide ends down. In a blender, mix together the remaining brown sugar, ketchup, red wine vinegar, and Worcestershire sauce with 1/4 cup of water until smooth. Pour the barbecue sauce over the ribs. Cook on low 6-8 hours, or until meat is tender and thermometer registers internal temperature at 145 degrees. Remove ribs from slow cooker. Pour sauce out of slow cooker into a measuring cup. Skim off any fat that may have formed. Brush the ribs with the sauce and serve.

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