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Easy slow cooker BBQ ribs are melt-in-your-mouth incredible! Let your slow cooker do all the work and come home to sticky, fall apart ribs!
Crockpot BBQ ribs: easy and absolutely DELICIOUS! Fall-off-the-bone tender ribs finished off in the oven to create the best barbecue sticky glaze and caramelized edges! The 4-ingredient marinade is the hands-down best marinade to smother ribs.
Table of Contents
Why This Recipe Works
The secret to the level of deliciousness in these ribs is a good GOOD kick of garlic in my marinade. Usually, the oven is my best friend when craving and cooking Oven-Baked Ribs, but the Slow Cooker has become my favorite kitchen tool in my chaotic life. Move over, oven…
The best part about slow cooker BBQ ribs is that they fit for any time…any season. Slow cooking 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 broiling for an extra 2 minutes until bubbling, charred, and crispy on the tops and edges ensures the BEST ribs you will try.
Ingredients for BBQ Ribs
- Barbecue Sauce: Two cups of barbecue sauce form the base of the sticky glaze. Choose a brand you genuinely like the flavor of. I use the same sauce method when making baked pork chops.
- Brown Sugar: Sugar melts directly into the juices cooking at the bottom of your slow cooker. Later, it caramelizes right under the broiler to give you the sticky coating.
- Minced Garlic: A hit of garlic is non-negotiable for me. You can substitute with garlic powder, but real cloves are better.
- Worcestershire Sauce: A splash of Worcestershire sauce adds a tangy bite that cuts straight through the sugar. Check your labels to ensure it is gluten-free if you are cooking for a crowd with dietary needs!
Note: See recipe card for full list of ingredients and measurements.
Additions And Substitutions
When it comes to crock-pot BBQ ribs, it is all about ease. You can make a few easy swaps and still get the same amazing ribs.
- Honey or Maple Syrup: Swap brown sugar for honey or maple syrup. Both melt in the heat and help build a great sticky coating on the meat side of the ribs.
- Smoked Paprika: Use a little smoked paprika to fake that slow-cooked flavor without ever needing a smoker or smoke tube.
- Fresh Herbs: Toss fresh rosemary or thyme into the crockpot. As the meat cooks down, the herbs subtly infuse the pork.
- Apple Cider Vinegar: If you do not have Worcestershire, use apple cider vinegar instead. You are not going to be able to tell the difference.
Types of Ribs
The cut of the meat is important.
Before cooking, make sure to remove the tough, papery membrane off the back sides of the ribs so your seasoned ribs can absorb all the marinade.
But if you ask me for my absolute favorite for this specific recipe? I always reach for Baby Back Ribs.
Pork Ribs
Pork ribs come in a variety of styles. The cuts are determined by the exact part of the pig they originate from. When it comes to cooking, every part needs a different length of time depending on the size and tenderness of the meat.
- Country-Style Ribs: Country-style pork ribs are actually cut from the shoulder end. They are the meatiest option you can buy, eating almost like thick pork chops.
- Baby Ribs: These are smaller and curved, with shorter bones packed with a lot of lean meat.
- St. Louis-Style Ribs: These are simply spare ribs that have been neatly trimmed. The butcher removes the cartilage and tips, leaving a flat, rectangular rack that fits easily into a pot.
- Spare Ribs: These come from the lower belly area. They have a longer, flatter bone with more fat marbled throughout. That extra fat means serious flavor, though they take up a bit more room.
Beef Ribs vs. Pork Ribs
This recipe is designed specifically for a pork rack of ribs, but I am always asked if you can swap the meats. Beef ribs are significantly larger and meatier than pork, carrying a deep, beefy flavor. Because they have thicker bones and denser connective tissue, they take a bit more time to fully tenderize.
If you prefer the convenience of boneless ribs, you can use those too! Just keep an eye on your pot, as boneless cuts cook a little faster.
If you want to switch things up, you can absolutely slow cook short ribs using this exact same method and marinade. Just keep in mind that bone-in beef needs that full, slow breakdown, so plan for the maximum cook time to ensure the meat side becomes completely fall-apart tender.
Ribs Recipe
The ribs are not only smothered in sauce while they are slow cooking, but 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 liquid from the slow cooker bowl into the remaining sauce to give them even more flavor!
Sauce Ingredients:
- Barbecue sauce
- Worcestershire sauce
- Garlic
- Brown sugar
- Cayenne (This is 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.
- LOW: 9 HOURS / HIGH: 4-5 HOURS: Tender, fall apart in your hands ribs that melt in your mouth like butter.
Place your ribs in the bottom of your slow cooker, pour the sauce all over to evenly coat, cover with the lid, and let the slow cooker do all the cooking for you. Once they are done, transfer the ribs to an oven tray, baste with more sauce and juices mixture, and broil (or grill on high heat) 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 is 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.
What To Serve With
Because the slow cooker is doing all the heavy lifting for the main event, I like to keep my side dishes incredibly simple.
- Savory Rice: If you want something hearty, sauté some chopped onion in a large skillet, toast your rice, and cook it down in beef broth for a savory side that pairs beautifully with the bold sauce.
- Potatoes: You cannot have ribs without potatoes. Try an easy potato salad, crispy wedges, or creamy mashed potatoes to soak up that extra barbecue sauce.
- Corn on the Cob: A classic BBQ side that is always perfect with almost every protein. Add some butter to the corn and use the extra sauce of the ribs. Trust me!
- Carrot & Cabbage Slaw: A crunchy slaw made with shredded veggies and pepper cuts right through the sweetness of the ribs.
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.
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Slow Cooker BBQ Ribs Recipe
Ingredients
Sauce
- 2 cups barbecue sauce
- 2 tbsp brown sugar
- 3 tbsp garlic minced
- 2 tbsp Worcestershire sauce
- 1 tbsp cayenne pepper optional for a hint of spice
- 1/4 tsp salt to taste
Ribs
- 4 lbs baby back pork ribs 4 pounds
Instructions
- Remove the inner skin (membrane) from the ribs and place the ribs in a slow cooker. Discard skin.
- Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, and cayenne pepper in a small bowl. Mix well to combine. Set aside half of it.
- Cover the ribs with half of the sauce. Season with a good amount of salt and pepper; cover with a lid and cook on a low setting for 7-9 hours or a high setting for 3-5 hours
- When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper.
- 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.
Video
Notes
- To Store: Allow the meat to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- To Reheat: The best way to reheat ribs without drying them out is to wrap them loosely in foil with a tiny splash of water or leftover sauce. Warm them in the oven at 250°F (120°C) until heated completely through.
- Make Ahead: You can absolutely mix your sauce and rub the ribs the night before! Keep them covered in the fridge overnight, then just drop them into the slow cooker in the morning before work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best ribs ever! The ribs came out so nice and juicy and were falling off the bone! This recipe is a definite keeper!
These came out soooooo goooood! So easy to do! This one is a keeper for sure!
Loved these ribs. The family demolished them. Thank you for a great recipe.
I don’t believe I’ve ever made ribs before. This recipe was SO easy, and the ribs were fabulous. I put them on the grill for 8-10 minutes rather than turning the oven on. (We live in northern Alabama, and it’s already HOT!) Thanks!
I do the same, we live in SE Texas.
Making these and your oven style for the second time today. They were a huge hit the first time around. Our daughter is graduating this spring and wants them for her party. We are “practicing”. Thank you so much!
My pleasure!
I don’t eat ribs but I have made these twice for my husband. He has told me these are the best ribs he has ever had!
Great recipe!! Thank you ? The touch of cayenne gives it a great kick that you don’t get from just using BBQ sauce! Broiling in the oven makes them even better! Awesome ??
These Ribbs Are Badd Ass!!?????
I made these in an instant pot (took about 45 minutes) and then put them in to broil on a pan. It was like the best thing I’ve ever made. They were amazing.
Did you add any broth or water to these for the pressure cooker? We love this recipe but I just got a gourmia pressure cooker and wanted to try these awesome ribs in it!! Thanks
Wonderful ribs. My son and husband loved them! I have added this recipe to my permanent cookbook.
How long can these be kept in refrig. only, not freezer?
I don’t like barbecue ribs …. at all. But, for some strange reason, I had a taste for them. Found this recipe, followed the directions and, believe it or not, couldn’t stop eating them. I absolutely love them! The whole family does. Just to make sure, I brought some to my co-worker who is an expert on ribs and she demanded the recipe. Said they were the best she’s ever had. I’m making them again today for the third time. Definitely on my meal rotation.
My husband and I loved these slow cooker ribs we had for dinner tonight! I used beef ribs and my Nana’s bbq sauce. My modifications were using 1 tbsp of minced garlic and 1/4 tsp of cayenne pepper flakes.
My Nana’s bbq sauce:
2 tbsp brown sugar
2 tbsp white vinegar
1/2 tsp dry mustard
1 cup ketchup
3/4 cup water
I just discovered your website and am looking forward to being more adventurous in the kitchen. Thank you from Toronto 🙂
Just a quick thanks to you and Nana for the bbq sauce recipe!
Karina, I’m not sure if I left a post after the first time I made these ribs, but you deserve another! Hands down the easiest and best ribs we have ever had! Thank you for the fab, no brainer recipe ever. Making ribs on a snowy day in Cleveland was the best…who needs the grill!
Thank you for your fantastic recipes.
Oh wow! These ribs looks amazing. Mouthwatering – will definitely try this recipe.