Mini Crock Pot Ribs for One
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A half rack of baby back ribs with a dry rub, slow cooked until tender and finished with barbecue sauce.
Ingredients
- 2 tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp sugar
- ½ tsp coarsely ground black pepper
- ½ tsp garlic powder
- ½ rack baby back ribs (6–7 ribs)
- ½ cup barbecue sauce
Equipment
- mixing bowl
Directions
- Mix the paprika, chili powder, salt, sugar, pepper, and garlic powder.
- Pull off or score the thin membrane on the back of the ribs and trim any extra fat. Rub the spice mix over the meat side and edges.
- Cut the ribs into two pieces. Lightly grease a 1½- to 2-quart slow cooker and stand the ribs up on their edges, bones down and meat facing the sides of the pot.
- Cook on low for 7 hours or on high for 3 hours. Brush with the barbecue sauce and cook 1 hour more.
- Cover loosely with foil and let them rest for 10 minutes before eating.
Notes
Without the sauce, cook the ribs for 8 hours on low or 4 hours on high. For fall-off-the-bone ribs, they should reach about 200°F inside.
Nutrition
Serving: 410g | Calories: 849kcal | Carbohydrates: 63g | Protein: 52g | Fat: 44g | Saturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 2844mg | Potassium: 1122mg | Fiber: 3.7g | Sugar: 48g | Vitamin A: 3021IU | Vitamin C: 0.9mg | Calcium: 147mg | Iron: 4.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ rack baby back ribs counted as raw pork back ribs (half a rack about 260 g of meat). Brands and portions vary, so use it only as an approximation.