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–+ servings
Slow Cooker Ribs

Tender Slow Cooker Ribs Smothered in Sweet BBQ Sauce

Delicious and easy Slow Cooker Ribs coated in sweet BBQ sauce. Perfect for dinner gatherings!
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Baby Back Beef Ribs Pork ribs can also be used for variation.
For the Barbecue Sauce
  • 1 large Onion Sliced, can substitute shallots.
  • 4 cloves Garlic Fresh or pre-minced.
  • 15 ounces Tomato Sauce Low-sugar ketchup is a great substitute.
  • 1/2 cup Maple Syrup Honey or agave syrup can be used.
  • 1/4 cup Apple Cider Vinegar White vinegar can be a substitute.
  • 1 tablespoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Garlic Powder Adjust to personal taste.
  • 1 teaspoon Onion Powder Can substitute with fresh onion.
  • 1 teaspoon Fine Sea Salt Adjust to taste.
  • 1/2 teaspoon Ground Black Pepper Freshly ground is best.
  • 1 cup Water or Broth Using beef broth enriches the flavor.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Layer the sliced large onion at the bottom of your slow cooker.
  2. In a mixing bowl, whisk together the tomato sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, fine sea salt, and pepper.
  3. Place the baby back beef ribs on top of the onions and pour the barbecue sauce over the ribs.
  4. Slow cook on low for 7 to 8 hours until tender.
  5. Remove the ribs and let them rest for a few minutes before serving.
  6. Slice between the bones and serve the ribs warm.

Nutrition

Serving: 1ribsCalories: 500kcalCarbohydrates: 25gProtein: 50gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Store leftover ribs in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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