Ingredients
• 2–2.5 lbs pork baby back ribs (St. Louis-style works too)
• 1 tbsp olive oil
• 1 tbsp dry rub (mix: 1 tsp each paprika, brown sugar, garlic powder, onion powder + ½ tsp each salt, black pepper, smoked paprika)
• 1½ cups sugar-free or classic barbecue sauce (divided)
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• Optional: 1 tsp liquid smoke (for extra depth)
Instructions
- Prep ribs: Remove membrane from bone side (grip with paper towel, peel off). Pat dry.
- Rub ribs with olive oil, then coat evenly with dry rub. Let sit 15 mins (or refrigerate overnight for deeper flavor).
- Cut ribs into 2–3 rib sections to fit crockpot. Stack in a single layer (overlap slightly if needed—don’t double-stack thickly).
- In a bowl, whisk 1 cup BBQ sauce, vinegar, Worcestershire, and liquid smoke (if using). Pour over ribs—don’t submerge; just coat.
- Cover and cook on LOW 6–7 hours (or HIGH 3.5–4 hrs) until tender but not falling apart.
- Optional broil finish (highly recommended):
→ Transfer ribs to a foil-lined baking sheet. Brush with remaining ½ cup BBQ sauce.
→ Broil 3–5 mins per side until glossy and lightly charred. - Rest 5 mins. Slice between bones and serve with extra sauce on the side.
PREP TIME & NUTRITION :
Prep Time: 20 mins (5 mins active), Cook Time: 6 hrs (LOW), Total Time: 6 hrs 20 mins, Servings: 4
Calories: 620, Net Carbs: 12g, Fats: 42g, Protein: 48g
(Keto-friendly: Use sugar-free BBQ sauce like G Hughes or Primal Kitchen — net carbs drop to ~3g/serving)