Get ready to transform your ordinary dinner into an extraordinary culinary experience with these mind-blowingly tender Slow Cooker Dry Rub Ribs! Imagine falling-off-the-bone meat infused with a perfect blend of spices that will have your family and friends begging for your secret recipe. This foolproof method takes all the guesswork out of cooking ribs, delivering restaurant-quality results right from your own kitchen with minimal effort.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 kg pork ribs
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and pulling it off completely. This helps the seasonings penetrate the meat and makes the ribs more tender.
- In a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub. Mix thoroughly to ensure all spices are well blended.
- Pat the ribs dry with paper towels to remove excess moisture. This helps the dry rub adhere better to the meat.
- Generously coat both sides of the ribs with the prepared dry rub, massaging the spice mixture into the meat to ensure even coverage.
- Carefully place the seasoned ribs into the slow cooker, standing them up along the sides of the pot or cutting them to fit if necessary. Avoid overcrowding to ensure even cooking.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the ribs to become tender and absorb the flavors of the dry rub.
- After cooking, carefully remove the ribs from the slow cooker. For a crispy exterior, optional: place ribs on a baking sheet and broil for 3-5 minutes.
- Let the ribs rest for 5-10 minutes before cutting between the bones. Serve hot and enjoy with your favorite sides.
Tips
- Membrane Removal: Always remove the tough membrane from the back of the ribs. This simple step ensures more tender meat and allows seasonings to penetrate deeply.
- Dry Rub Technique: Pat the ribs completely dry before applying the rub. This helps the spices stick better and creates a more flavorful crust.
- Spice Distribution: Massage the dry rub thoroughly into the meat, ensuring every inch is covered for maximum flavor.
- Cooking Placement: Stand the ribs around the edges of the slow cooker or cut them to fit without overcrowding for even cooking.
- Optional Finishing: For a crispy exterior, don't skip the quick broil at the end. This adds a delightful texture and caramelizes the spices.
- Resting Time: Always let the ribs rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 130mg
