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Slow Cooker Baby Back Ribs

8 hr 10 min
10 min prep
8 hr cook

Serves 6

Ingredients

  • 1 1/2 lb Baby back ribs
  • 1 tsp Brown sugar
  • 1 tsp Ground black pepper
  • 1 cup BBQ sauce

Instructions

  1. Season ribs with sugar and pepper.
  2. Turn slow cooker to low. Place the ribs, with the top meaty side touching the surface wall of the slow cooker.
  3. Add in the BBQ sauce and cook for 6-8 hours until ribs are tender.
  4. Carefully remove ribs from the slow cooker.
  5. Place on a sheet pan and broil on high for several minutes to caramelize the sauce.

Nutrition

14gCarbs
10gFat
13gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories200
  • % Daily Value*
  • Total Fat
    • 10g
    • 15%
  • Saturated Fat
    • 4g
    • 20%
  • Trans Fat
    • 0g
  • Cholesterol
    • 40mg
    • 13%
  • Sodium
    • 510mg
    • 21%
  • Total Carbohydrate
    • 14g
    • 5%
  • Dietary Fiber
    • 1g
  • Sugars
    • 13g
  • Protein
    • 13g
  • Vitamin C
  • Calcium
    • 2%
  • Iron
    • 2%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.