- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2½ pounds pork baby back ribs (about 16)
- ⅔ cup reduced-sugar BBQ sauce
- Remove the outer membrane on the bone side of the ribs, if not already removed. Do this by flipping the ribs over so they’re bone-side up and pat them dry with paper towels. Starting at the end of the rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Hold the end of the membrane with a paper towel, pull it toward the other end of the rack and completely remove it and discard.
- Place the ribs on a baking sheet and cut the rack in half so it fits in the slow cooker. Pat dry the ribs dry with paper towels to remove any moisture.
- Mix all of the dry rub ingredients together and pat on both sides of the ribs.
- Spray a slow cooker with nonstick cooking spray and stand the ribs around the sides of it.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the meat is tender and falls off easily.
- Carefully remove the ribs from the slow cooker with tongs. Transfer to a clean baking sheet and brush with BBQ sauce. Optional: Place under the broiler for 1-2 minutes to caramelize the BBQ sauce.
Per serving: (2 ribs)
Calories from fat: 177
Saturated Fat: 6g
The nutrition content of recipes on Popculture.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.