Ingredients:

  • 2 lbs (900g) baby back ribs, membrane removed
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/2 tsp (2.5ml) chili powder
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 1 cup (240ml) your favorite BBQ sauce (store-bought or homemade)
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15ml) brown sugar (light or dark)
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/2 tsp (2.5 ml) Dijon mustard (optional)

Instructions:

  1. Remove the membrane from the back of the ribs. Pat dry with paper towels.
  2. Combine olive oil, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and pepper in a small bowl.
  3. Rub the spice mixture generously over both sides of the ribs.
  4. Sear the ribs in a skillet over medium-high heat for 2-3 minutes per side until browned.
  5. Sauté diced onion and garlic in skillet on medium heat until translucent and fragrant (About 3 minutes).
  6. Spread the sautéed aromatics on the bottom of the crock pot. Place the ribs inside the crockpot, standing them on their side against the crockpot or cut rack in half to stack the ribs, if necessary.
  7. Cook on Low for 6-8 hours or on High for 3-4 hours, or until the ribs are very tender. Check for tenderness with a fork. For excellent crockpot baby back ribs, be patient.
  8. While the ribs are cooking, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard (if using) in a small bowl.
  9. Carefully remove the ribs from the crockpot. Brush generously with the BBQ sauce mixture. Place on a baking sheet and broil in the oven for 2-3 minutes, or until the sauce is caramelized. Watch carefully to prevent burning.
  10. Let the ribs rest for a few minutes before cutting and serving.