These fall-off-the-bone baby back ribs are packed with bold, smoky flavor thanks to a dry rub of warm spices and herbs. Cooked low and slow with a vinegar-based braising liquid, they’re juicy, tender, and perfect for an easy, satisfying meal—no grill required.
Ingredients
½ cup white vinegar
½ cup water
2 racks pork baby back ribs (about 5 pounds)
Dry Rub Spice Blend
3 tablespoons smoked paprika
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt
¾ teaspoon cayenne pepper
Instructions
Step 1: Prep the Vinegar Mixture
In a small bowl, combine the white vinegar and water. Using a brush, lightly coat both sides of the ribs with this mixture. Pour the remaining vinegar mixture into the bottom of a 6-quart slow cooker.
Step 2: Mix the Seasoning
In a separate bowl, mix together all the dry rub ingredients. Sprinkle half of the spice mixture evenly over both sides of the ribs. Reserve the other half for later.
Step 3: Prepare the Ribs for Cooking
Cut the seasoned ribs into serving-sized portions (2–3 ribs per piece) and arrange them in the slow cooker, bone-side down.
Step 4: Slow Cook
Cover and cook on low for 5–6 hours, or until the ribs are tender and the meat is pulling away from the bones.
Step 5: Finish and Serve
Carefully remove the ribs from the slow cooker and set aside. Skim any fat from the cooking juices. Using a clean brush, generously coat the ribs with the skimmed juices. Sprinkle with the reserved seasoning mix for extra flavor. Serve with remaining juices on the side.
- Nutrition Facts (per serving)
Calories: 509
Fat: 35g (13g saturated)
Cholesterol: 136mg
Sodium: 1,137mg
Carbohydrates: 8g (5g sugars, 2g fiber)
Protein: 38g
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