Mini Crock Pot Ribs for One
Tender baby back ribs slow-cooked with a savory dry rub and barbecue sauce, perfect for satisfying cravings without the fuss of grilling.
Ingredients
Dry Rub Ingredients
- 2 teaspoons paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon garlic powder
Main Ingredients
- ½ rack baby back ribs (6 to 7 ribs) Spare ribs can work as an alternative.
- ½ cup barbecue sauce Adjust for spice or tangy flavor if desired.
Instructions
Preparation
- In a small bowl, mix together the paprika, chili powder, salt, sugar, black pepper, and garlic powder. Set aside for later use.
- Place the ribs bone-side up on a cutting board. Use a sharp knife to make small cuts between each rib to break the membrane, or slide a knife under the membrane, grip with a paper towel, and pull it off.
- Flip the ribs so the meat side is facing up and trim any excess fat. Generously apply your dry rub to the meat side and edges.
- Cut the half rack into two sections. Lightly spray a 1.5- or 2-quart slow cooker with cooking spray. Stand the ribs upright in the crock pot with the bone side down.
Cooking
- Cover and cook on LOW for 7 hours or HIGH for 4 hours. About an hour before they are done, brush BBQ sauce over the ribs and allow them to cook through.
- When cooking is complete, carefully remove the ribs from the slow cooker, cover them, and let them rest for 10 minutes.
- For best flavor, ensure your ribs reach an internal temperature of 198-202°F using an instant-read thermometer.
- Optional: For caramelization, broil the ribs for 3-4 minutes until the sauce darkens slightly.
Serving
- Slice and serve with extra BBQ sauce on the side.
Notes
For even flavor distribution, massage the dry rub into the meat. To avoid mess, use a liner in your slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.