Southern Style Slow Cooker Ribs are savory, baby back ribs that are fall-off the bone tender. The secret to their amazing flavor is to slather the ribs with a brown sugar and spice dry rub before cooking. Finish with your favorite BBQ sauce under the broiler or on the grill!
INGREDIENTS TO MAKE SOUTHERN STYLE SLOW COOKER RIBS
Who ever thought of cooking ribs in the slow-cooker is just a genius…the Einstein of cooking! I used to be in the kitchen for hours, basting my ribs in the oven, to get that perfect “bite” of the ribs coming off the bone. But no more folks! These ribs are easy to make and clean up is a breeze. Just a little hint – wrap your broiling pan in foil and you will thank me later.
I call these southern style ribs because I learned about using spice rubs from my good friend Barb in North Carolina. Barb’s recipe calls for molasses but I substituted brown sugar. I don’t know what it is about me and sticky stuff, but trust me, after getting molasses in my hair the last time, I am staying with the brown sugar.
MORE RIB DINNER IDEAS
Southern Style Slow Cooker Ribs
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- Start by cutting the onion into thick slices and placing them in a layer in the bottom of the slow cooker.
- With a sharp knife,remove the membrane from the back of the ribs with a knife. Cut the ribs into portion sized pieces, usually 3-4 ribs each.
- In a small bowl mix the brown sugar and spices with a spoon until well blended. Using your fingers, rub the mixture all over the ribs, both front and back.
- Place the ribs in the slow cooker, and set to low. Cook for 6-8 hours.
- When the ribs are cooked, remove them from the slow cooker to a sheet or broil pan lined with foil.
- Preheat the broiler to high and raise the oven rack to the second highest shelf setting.
- Brush 1/2 of the BBQ sauce over the ribs, coating both sides. Place under the broiler for about 3 minutes, until the BBQ sauce starts to bubble and caramelize.
- Remove the pan from the oven and repeat with another layer of BBQ sauce. Place under the broiler again for about 3 minutes until the ribs have a second coat of caramelized sauce.
- Remove the ribs from the broiler and let stand a few minutes to cool before serving.
NUTRITION INFORMATION PER SERVING
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