Slow Cooker Hickory-Smoked Ribs with Dry Spice Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork ribs infused with a savory dry rub and slow-cooked to fall-off-the-bone perfection, finished with a subtle hickory smoke flavor. This American-inspired barbecue recipe, ready in about 435 minutes, pairs pork baby back ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the silver membrane from 3 racks of pork baby back ribs. In a small bowl, mix 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, and 1/2 tsp cayenne pepper to make a dry rub. Rub this mixture generously all over both sides of the ribs.
  2. Step 2: Place the ribs in a slow cooker, layering if needed. Pour 1 cup apple juice and 1 tsp hickory liquid smoke over the ribs to infuse moisture and smoky flavor.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until ribs are tender and the meat pulls easily from the bone.
  4. Step 4: Optional: To add a caramelized finish, preheat oven to 425°F. Transfer ribs to a foil-lined baking sheet and brush with your favorite BBQ sauce. Bake for 10 minutes until sauce bubbles and edges begin to crisp.
  5. Step 5: Slice between the bones and serve hot with extra barbecue sauce on the side.

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