Get ready for the most incredible Slow Cooker Barbecue Ribs! Let your slow cooker do all the heavy lifting while you go about your day, and come home to sticky, fall-off-the-bone ribs bursting with barbecue goodness. These ribs are as effortless as they are mouthwatering, needing just four ingredients to deliver perfection.
What Makes Our Slow Cooker Barbecue Ribs Unique
What sets these Slow Cooker BBQ Ribs apart from every other recipe out there? It’s all about bold flavors and effortless cooking. A generous hit of garlic in the marinade brings depth, while the slow cooker works its magic, giving you juicy, fall-off-the-bone ribs without lifting a finger.
While we adore our Oven Baked Barbecue Ribs, this slow cooker version takes simplicity to a whole new level. Finished with a sticky barbecue glaze, a hint of cayenne, and broiled for that perfect charred edge, these ribs are nothing short of spectacular. If you’ve tried our Sticky Barbecue Chinese Pork Belly or Barbecue Buffalo Chicken Thighs, you already know we take barbecue sauce very seriously. Trust me—these ribs are next-level perfection!
Slow Cooker BBQ Ribs: Key Ingredients
The secret to these Slow Cooker Barbecue Ribs lies in the ingredients. A smoky-sweet barbecue sauce brings bold flavor, garlic adds a savory kick, and a touch of cayenne delivers just the right amount of heat. Simple staples, mouthwatering results!
- Barbecue Sauce: The backbone of this recipe, a high-quality barbecue sauce delivers the perfect balance of sweet, tangy, and smoky flavors. For the best results, choose a sauce made with natural ingredients—it enhances the meat without overpowering it. Also, try it in my BBQ Baked Pork Chops for another easy dinner option!This works well in my BBQ Baked Pork Chops recipe too.
- Brown Sugar: This ingredient not only adds a rich sweetness but also caramelizes beautifully during cooking and broiling. It’s what helps create that irresistible sticky glaze on your ribs.
- Minced Garlic: Freshly minced garlic provides a robust, savory note that balances the sweetness from the sauce and sugar. For convenience, jarred garlic works too, but fresh is always best for flavor intensity!
- Worcestershire Sauce: This pantry staple brings depth with its tangy vinegar, savory anchovies, and warm molasses notes. It pairs beautifully with BBQ sauce and is a game-changer in our Classic Meatloaf recipe as well.
*Pro Note: See recipe card at the bottom for full list of ingredients and measurements.
Additions And Substitutions
When it comes to Slow Cooker Barbecue Ribs, it’s all about the ease. Short on ingredients? No problem—simple substitutions will still deliver that tender, sticky barbecue perfection!
- Honey or Maple Syrup: Swap brown sugar for honey or maple syrup to bring a different kind of sweetness. Both add a unique depth of flavor and enhance the sticky glaze beautifully.
- Smoked Paprika: Sprinkle in smoked paprika for a hint of smoky flavor—no smoker needed! This simple addition takes the marinade to the next level.
- Fresh Herbs: Toss in fresh rosemary or thyme to the slow cooker for an aromatic touch. These herbs subtly infuse the ribs with an earthy, delicate flavor.
- Apple Cider Vinegar: Replace Worcestershire sauce with apple cider vinegar for a tangy kick. It perfectly balances the sweetness of the barbecue sauce, adding a zesty twist.
Creating Perfect Slow Cooked Barbecue Ribs: Step-By-Step
Time to roll up your sleeves! In just a handful of easy steps, you’ll have tender, flavorful Slow Cooker Barbecue Ribs ready to steal the show. Let’s get cooking!
- Remove the Membrane: Slide a blunt knife or fork under the membrane at one end of the ribs and over a bone. Lift and pull the membrane off—it may come off in one piece or tear. This step ensures tender, fall-off-the-bone ribs.
- Mix the Barbecue Sauce: Combine barbecue sauce, brown sugar, minced garlic, Worcestershire sauce, and cayenne pepper (if using) in a bowl. This creates a flavorful marinade that complements the ribs perfectly.
- * Pro Tip – Removing the membrane from the Slow Cooker BBQ Ribs is not essential, but I find the sauce is better absorbed into the meat when removed.
- Add Ribs to Slow Cooker: Lightly spray your slow cooker with cooking spray, then layer the ribs inside. Pour half the barbecue sauce mixture over the ribs, coating them evenly. Reserve the rest for basting later.
- Slow Cook the Ribs: Cover with the lid and set the slow cooker to your desired setting. Cook on low for tender, fall-off-the-bone ribs, or on high for slightly firmer ones. Let the slow cooker work its magic.
- * Pro Tip – Monitor Cooking throughout. The slow cooking process allows the connective tissue in the ribs to break down, creating tender meat.
- Broil for a Perfect Finish: Transfer the cooked ribs to a parchment-lined baking sheet. Baste generously with the reserved barbecue sauce, then broil for 5-10 minutes until caramelized and lightly charred. Watch closely to avoid burning.
- Serve and Enjoy: Let the ribs rest for a few minutes before slicing between the bones or serving the rack whole. Pair with the remaining barbecue sauce for dipping, and enjoy every sticky, delicious bite!
- * Pro Tip – When moving the ribs to the baking tray take your time and use tongs at either side of the rack, the Slow Cooker Ribs will be very tender and may fall apart if rushed.
Complete your feast with these Slow Cooker BBQ Ribs by pairing them with some irresistible sides! Add a pop of color and flavor with our Parmesan Roasted Carrots, or treat yourself to the ultimate comfort of Easy Cheesy Garlic Bread—perfect for soaking up every drop of that delicious barbecue sauce. For something lighter, our Southwestern Chicken Salad brings a refreshing balance, making your barbecue spread truly unforgettable! Explore these recipes and create a meal everyone will love.
Recipe FAQ’s
While it’s not strictly necessary, removing the membrane improves flavor absorption from the marinade and sauce, resulting in juicier ribs.
Broiling the ribs after slow cooking is essential. Baste the ribs with sauce and broil them in the oven for 5-10 minutes until crispy and caramelized.
It is recommended to thaw them first for more even cooking. Cooking from frozen may require additional cooking time.
Refrigerate leftover ribs in an airtight container for up to 3-4 days. Reheat in the oven or microwave before serving. If you have leftover sauce, you can try it with our Portuguese BBQ Peri Peri Chicken.
Delicious Sides To Pair These BBQ Ribs With
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Slow Cooker Barbecue Ribs
Ingredients
- 2 cups barbecue sauce
- 2 tablespoons brown sugar
- 3 tablespoons garlic minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cayenne pepper optional for a hint of spice
- 2 kg baby back pork ribs 4 pounds
- ¼ teaspoon salt to taste
Instructions
- Spray inside of a 6-quart slow cooker with cooking spray.
- Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
- Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
- Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
- When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
- Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
- Serve ribs with remaining sauce.
Notes
- LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video in post).
- LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart ribs that melt in your mouth like butter (as shown in the images in post).
Juno Beach says
My croak pot has four settings, I used the second shortest (six hours) and the meat was juicy and fell off the bone.
karen frye says
This is a great recipe, easy and very good. I added liquid smoke to the sauce for that smoky grilled taste. Thanks for the recipe!
Mary Anne says
These look great! Question- can I make a day before and refrigerate then grill in oven? I have a crowd coming and need to make 2 batches. Thanks!
Tom Mozgala says
Hi Mary Anne,
Yes, you can definitely prepare the ribs a day in advance and refrigerate them before grilling in the oven. Here’s how you can do it:
Cook the Ribs: Follow the recipe as instructed and cook the ribs in the slow cooker until they are tender.
Cool and Store: Once the ribs are cooked, let them cool down a bit, then carefully transfer them to a baking sheet. Cover them tightly with plastic wrap or aluminum foil, and refrigerate.
Reheat and Grill: When you’re ready to serve, preheat your oven to 400°F (220°C). Remove the ribs from the refrigerator and let them sit at room temperature for about 20-30 minutes while the oven preheats. Baste the ribs with half of the reserved barbecue sauce and bake for about 10 minutes, broiling them towards the end to get that char and crispiness on the edges.
Serve: After grilling, serve the ribs with the remaining sauce on the side.
This method will help you save time on the day your guests arrive, allowing you to focus on other preparations! Enjoy your gathering!
Cassandra says
Fall off the bone!! I didn’t read the notes and did 4.5 hours, they were tricky to keep together while transferring to the baking sheet but still managed to keep 4/5 ribs together. This was so good!!! Only going to make ribs this way from now on.
I eyeballed the measurements and it still turned out great.