Crock-Pot Chipotle BBQ Ribs

https://meganvskitchen.com/crockpot-baby-back-ribs/

These slow cooker ribs are fall-off-the-bone tender, packed with smoky flavor, and finished with a bold chipotle BBQ sauce.

Prep Time 20

Cook Time 4

Total Time 4 20

Servings Servings

In a small bowl, mix together the smoked paprika, salt, garlic powder, and black pepper.
Pat the ribs dry with paper towels.
Flip the ribs so the bone side is up. Use a knife or your fingers to loosen a corner of the thin silver membrane. Grip the membrane with a paper towel and pull it off in one piece.
Rub both sides of the ribs with olive oil. Generously coat both sides with the dry rub, pressing it in gently.
Curl the ribs inside the slow cooker so they fit, with the meaty side facing outward.
Pour ½ cup water into the slow cooker.
Cover and cook on low for 4 hours, or until the meat easily pulls away from the bones.
While the ribs cook, add all BBQ sauce ingredients to a blender. Blend until smooth. Adjust the seasoning if needed (see notes).
Once the ribs are done cooking, Preheat the broiler and position the oven rack in the upper third. Line a baking sheet with aluminum foil.
Transfer the cooked ribs, meaty side up, to the baking sheet. (Tip: Using two tongs makes this easier.)
Brush the ribs generously with BBQ sauce.
Broil for 2–4 minutes, until the sauce bubbles and slightly chars in spots.
Slice the ribs and serve with extra BBQ sauce on the side.

This will make about ½ cups of Chipotle BBQ Sauce

Adjusting the Heat & Flavor:

If the sauce isn’t spicy enough, add another chipotle pepper.
If it’s too spicy, add an extra tablespoon of brown sugar.
For a bolder BBQ flavor, mix in an extra tablespoon of vinegar and Worcestershire sauce