Easy Slow Cooker Barbecue Ribs are melt-in-your-mouth incredible! Let your slow cooker do all the work and come home to sticky, fall apart ribs!
Slow Cooker Barbecue Ribs easy and absolutely DELICIOUS! Fall-off-the-bone tender ribs finished off in the oven to create the best, barbecue sticky glaze and caramelised edges! The 4-ingredient marinade is the hands down the best marinade smothered on ribs.
Slow Cooker Ribs
The secret to the level of deliciousness in these ribs is a good GOOD kick of garlic in our marinade. Usually, the oven is our best friend when craving and cooking oven baked ribs, but the Slow Cooker has become my favourite kitchen tool in our chaotic life. Move over oven…
The best part about Slow Cooker Barbecue Ribs is that they fit for any time…any season. Slow coking ribs breaks down the connective tissue in the meat making them fall-apart, tender. Brushing with a delicious barbecue sauce glaze with a kick of garlic and Cayenne (optional), then broiled for an extra 2 minutes until bubbling, charred and crispy on the tops and edges ensures the best ribs you will try.
The ribs are not only smothered in sauce while they are slow cooking, they are coated in sauce a second time before going under the broiler (or grill) to create the stickiest glaze while charring the edges. I love pouring all of the juices from the slow cooker bowl into the remaining sauce to give them even more flavour!
- Barbecue sauce
- Worcestershire sauce
- Brown sugar
- Cayenne — an optional ingredient if you like a nice kick of heat!
Mix all the ingredients together and brush all over the meat.
How To Cook Ribs In a Slow Cooker
In this recipe I am providing different cook times depending on the results you are looking for.
LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video below).
LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart in your hands ribs that melt in your mouth like butter (as shown in the image below).
Place your ribs on the bowl of a 6-qt slow cooker bowl, pour the sauce all over to evenly coat and let the slow cooker do all the cooking for you. Once they are done, transfer ribs to an oven tray, baste with more sauce/juices mixture and broil (grill) for 5-10 minutes until charred on the edges and bubbling!
How To Remove Membrane From Ribs Before Cooking
Before cooking, I recommend removing the membrane from the back of the ribs. It’s not essential to do this, but I find the sauce is better absorbed into the meat when removed.
At one end of the rack, slide a fork or a blunt knife under the membrane and over a bone. Lift the membrane away off of the bone until it begins to tear Use a paper towel to grab hold of the edge of the membrane and pull it off. It may come off in one piece or it may tear into smaller pieces. (See video BELOW.)
Warning / disclaimer. These down here were left cooking for 9 hours on low. See how the meat is melting off the bone?
Love pork? Try these recipes!
Slow Cooker Barbecue Ribs ON VIDEO!
Slow Cooker Barbecue Ribs
- 2 cups (500ml) barbecue sauce
- 2 tablespoons brown sugar
- 3 tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cayenne pepper (optional for a hint of spice)
- 2 kg (4 pounds) baby back pork ribs
- Salt , to taste
- 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.
- 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).