Imagine tender, fall-off-the-bone ribs drenched in tangy, fiery buffalo sauce that will transform your ordinary dinner into an extraordinary culinary experience. These Slow Cooker Buffalo Baby Back Ribs are not just a meal; they're a flavor-packed journey that combines the comfort of slow-cooked meat with the bold kick of buffalo sauce. Whether you're hosting a game day party or craving a weekend indulgence, this recipe promises to deliver mouthwatering results with minimal effort.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs baby back ribs
- 1 cup buffalo sauce
- 1/2 cup brown sugar
- 1 tbsp garlic powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely.
- In a small mixing bowl, combine brown sugar, garlic powder, salt, and pepper to create a dry rub seasoning.
- Pat the ribs dry with paper towels and generously coat both sides of the ribs with the dry rub mixture, massaging the seasoning into the meat.
- Carefully place the seasoned ribs into the slow cooker, standing them up along the inner edges and curving them slightly to fit.
- Pour half of the buffalo sauce over the ribs, ensuring they are evenly coated on all sides.
- Cover the slow cooker and set to low heat, cooking for 6 hours until the meat is tender and begins to pull away from the bones.
- Once cooking is complete, carefully remove the ribs from the slow cooker and place them on a foil-lined baking sheet.
- Brush the remaining buffalo sauce over the ribs, ensuring complete coverage.
- Optional: For a caramelized finish, broil the ribs in the oven for 3-5 minutes until the sauce is slightly charred and bubbling.
- Let the ribs rest for 5-10 minutes before cutting into individual portions and serving hot.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption.
- Use a dry rub generously and massage it into the meat to enhance flavor penetration.
- Cook on low heat to ensure the ribs become incredibly tender without drying out.
- For extra caramelization, don't skip the optional broiling step - it adds a delicious crispy texture.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is succulent.
- If you prefer less heat, mix the buffalo sauce with some honey or use a milder hot sauce.
- Use heavy-duty aluminum foil when broiling to make cleanup easier and prevent sticking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 30g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 120mg
