These Slow Cooker Ribs turn out incredibly juicy and are fall-off-the-bone tender! Or if you prefer a little chew to your ribs, I’ve got you covered on that, too!
These Pork Ribs are:
- SUPER DUPER EASY
- Incredibly tender, or change the cooking time & they can have a little bit of chew to them.
- Flavorful
- …and did I mention easy?!
We all know and love the beauty of a slow cooker meal . Set it, forget it, and come back later to a delicious meal. Low effort, high reward! Just like my Slow Cooker Pulled Pork , Slow Cooker BBQ Chicken Thighs , Slow Cooker Shredded Beef , and my Slow Cooker Steak Bites .
If you’re anything like me, you love a saucy, messy, tender rib. Like no rules apply: elbows on the table, bbq sauce all over your face, and big dramatic bites that leave you using too many napkins and hunting for the floss when you’re done. I usually have to wait for this magic rib moment until Summer rolls around when my husband is in the mood to BBQ. I figured I needed a way to get my rib fix year round, so the slow cooker came to the rescue. 😋 This recipe is really hard to mess up, only 15 minutes of prep time, and I know you’ll come back to this recipe time & time again!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Ribs : I usually buy a rack of baby back pork ribs. I like to recommend removing the silver skin (thin membrane on the bone side) for better flavor absorption and tenderness. You can ask the butcher to do this for you too to save you a step!
- Dry rub: I like to add some brown sugar for sweetness and caramelization, and the spices I usually add are garlic powder, onion powder, smoked paprika for a smoky touch and cayenne for a little heat. A generous amount of salt to bring out the flavors and black pepper. Feel free to add chili powder, ground mustard, or cumin, and adjust any seasonings based on your preferences.
- BBQ sauce : Choose your favorite sauce. Since this is a main ingredient for this recipe, make sure it’s really flavorful!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Pat dry & add rib rub
After you’ve removed the membrane, pat the ribs dry with paper towels, and spread the rib rub all over the ribs.
Slow cook!
Add to the slow cooker with your favorite bbq sauce, spreading the sauce all over the ribs. Cook on low for 6-7 hours or on high for 3-5 hours.
Enjoy with your favorite sides!
Make a plate and dive in!
Expert Tips
- Choose Quality Ribs : Look for nice meaty ribs with even marbling and minimal fat for the best results.
- Don’t Skip the Rub : A good dry rub enhances the ribs’ natural flavor and creates a delicious crust. You can use mine listed below in the recipe card, or use your favorite.
- Keep the Lid On : Resist the urge to open the slow cooker while cooking to maintain consistent heat.
- Oven method: if you want to make these in the oven, follow the same directions but after you rub the spice rub on the ribs, place them bone side down on a foil line baking sheet, cover tightly with foil, and bake at 300°F. for at least 2 hours or until tender. Brush BBQ sauce over the tops, then broil for a couple minutes until they caramelize.
Storage
- Refrigerator : Store any leftover ribs in the fridge in an airtight container for up to 3-4 days.
- Freezer : Cooked and cooled ribs can be frozen for up to 3 months. Double-wrap them and freeze them; when you’re ready to enjoy, you’ll thaw them overnight in the refrigerator.
- Reheat : You can reheat the ribs wrapped in foil in the oven at 275°F for 30 minutes or until warmed through. Be sure to slather with plenty of bbq sauce to get them nice and saucey again.
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Green Pan Slow Cooker
Boos Cutting Board
Which would you rather have: ribs or steak?
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📸 Photography by Sierra Ashleigh Photography .
Slow Cooker Pork Ribs
Ingredients
- 1 rack pork baby back ribs (~3 lbs) looks for meaty ribs for best results
- 1 1/2 - 2 cups bbq sauce use your favorite
Spice rub
- 1/4 cup light brown sugar
- 1/2 tsp. cayenne
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- salt and pepper, be generous
Instructions
- Remove the membrane from the ribs: You can ask the butcher at the grocery store to remove it for you, but if you need to do it yourself it’s easy and only takes a few seconds once you get a grip on it. Use a knife to lift one corner of the membrane, take a paper towel to grab hold of it, and pull the membrane straight up and away from the ribs and discard it. 1 rack pork baby back ribs (~3 lbs)
- Pat dry: using paper towels, pat the ribs thoroughly. Then, slice them in half with a sharp knife.
- Dry rub: mix the dry rub seasonings in a small dish. 1/4 cup light brown sugar, 1/2 tsp. cayenne, 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, salt and pepper, be generous
- Season the ribs on all sides with the dry rub.
- BBQ sauce: add half a rack of the ribs to a 6-7 quart slow cooker with the meat side facing up and pour BBQ sauce over the ribs, using a pastry brush if needed to ensure all sides are coated. Add the other half of the ribs and repeat with the BBQ sauce. 1 1/2 - 2 cups bbq sauce
- Slow cook: Cook on low for 6-7 hours or on high for 3-5 hours. If you like a little bit of chew to the ribs but still very tender, high for about 3 ½ hours is the sweet spot. Low for 6-7 will give you a fall of the bone tender rib. Brush with more BBQ sauce, slice, and enjoy!
- Optional step: broil for a caramelized saucy rib. Line a baking sheet with foil and carefully transfer the ribs onto it. Brush the tops with more BBQ sauce and broil for ~3-5 minutes or until the sauce is bubbly and thickened.
- Cut and enjoy warm with your favorite sides. Store any leftover ribs in the fridge for up to 3-4 days.
Video
Notes
- Since this recipe has minimal ingredients and is made in a slow cooker as opposed to on the BBQ where it would give the ribs more flavor, it’s important to choose a BBQ sauce that has great flavor.
- Baby Back and St Louis Style Pork Ribs are good options. Just keep in mind ribs are all different, so keep an eye on the cook time and how your ribs are and just based on how tender you prefer your ribs.
