Lunch / Dinner
Barbecued Baby Back Ribs
Any rib lover knows that lengthy cooking is what makes ribs so tender. Surprise! The slow cooker can match the grill for perfect ribs. To duplicate the grill’s effects, slather slow-cooked ribs with barbecue sauce, then pop them under a broiler for a few minutes to caramelize the sauce.
This recipe was specifically developed for baby back ribs — other cuts like spareribs or country-style ribs take longer to cook.
Combine brown sugar, salt, chili powder, paprika, pepper, and garlic powder for the rub in a bowl. Thoroughly coat ribs with rub, using all of the mixture.
Add onion and cola to a 4- to 6-qt. slow cooker. Place ribs on top, cutting to fit if necessary. Cover slow cooker and cook ribs until fork-tender on high setting, 3½–4½ hours or on low setting 6–7 hours.
Preheat broiler to high with rack 6–8 inches from element. Transfer ribs to a foil-lined baking sheet; brush with sauce. Broil ribs until sauce caramelizes, about 5 minutes.
Sometimes ribs are sold with a membrane still attached on the back; peel it off before cooking.
Rinse ribs, then pat dry with paper towels. Spread rub over ribs to coat them, using all of the rub.
Depending on the size and shape of your cooker, you may need to split the slabs to make them fit.
Per 3 ribs
% Daily Value*
Total Fat 33g 50%
Saturated Fat 12g 60%
Cholesterol 114mg 38%
Sodium 841mg 35%
Carbs 6g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.