Hey there, welcome to my kitchen once again! If you’re looking to satisfy your comfort food cravings tonight, this slow cooker barbecue ribs recipe is the answer. It’s incredibly tender and full of smokey flavor, and basically cooks itself while you run around for the rest of the day.
I really rely on my slow cooker whenever things get hectic. What better feeling than walking in the front door and immediately being hit with the scent of a home cooked dinner that’s all prepped and ready to go?
Why You Will Love This Meal
You’ll love how soft and tender the meat is. This cut of pork really benefits from low and slow cooking, which allows the meat to become so soft it falls off the bone. You’ll also enjoy the sticky, caramelized coating on the outside, which gives you nice crispy bits without the need for a barbecue pit.
Even better, you won’t have to clean up much afterward. Just throw everything into the slow cooker basin and forget about it until it’s time to eat. It’s a great option for busy weeknights, when you want to feed your family but don’t feel like washing a dozen mixing bowls.
What You Need
Here’s a list of everything you need for this recipe:
Pork Ribs
You can use baby back ribs or spare ribs, both will produce very juicy ribs. Baby back ribs are a little less fatty and will cook more quickly, whereas spare ribs will give you a heartier bite. You can even use boneless pork ribs if that’s all you have, just remember they’ll cook much faster.
Barbecue Sauce
To achieve that signature sticky coating, you need a thick barbecue sauce. Use one that you already enjoy, whether it’s a sweeter honey-based sauce or something more fiery and smoky. If you don’t have any bottled BBQ sauce on hand, you can make your own by simmering some ketchup, brown sugar and vinegar on the stovetop.
Apple Cider Vinegar
That tiny bit of acid is essential to offset the richness of the pork and sugar in the sauce. It also acts as a mild tenderizer to help the meat break down during the extended cooking time. If you’re out of apple cider vinegar, white vinegar or a squeeze of fresh lemon juice will work.
How to Make It
Here’s how to make this easy-to-prepare dinner meal.
Prep the meat
Peel off the silver skin (thin membrane) on the back of the ribs so the meat can be as tender as possible. Cut the rack of ribs into smaller portions to fit into your slow cooker basin.
Mix the rub
Combine the salt, black pepper, paprika, garlic powder, onion powder and chili powder in a small bowl. Rub the seasoning generously all over both sides of the ribs.
Mix the sauce
In another bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce and mustard.
Layer and cook
Place the ribs in the slow cooker, standing them up in a spiral if necessary. Pour the barbecue sauce over the top and cover. Cook on low for 6-8 hours, or until the meat is fork-tender.
Broil the finish
Transfer the ribs to a foil-lined baking sheet and brush with additional barbecue sauce. Place under the broiler for a few minutes, until the sauce is sticky and caramelized.
My Top Tips for Success
Don’t skip peeling off the silver skin on the back of the ribs prior to seasoning. It’s tough and chewy when cooked, and won’t allow the meat to achieve that tender, fall-off-the-bone consistency.
If possible, stand the ribs upright against the sides of the slow cooker instead of laying them flat. They’ll cook more evenly and prevent the lower ribs from becoming too soggy.
Let your meat rest for a few minutes after cooking before cutting. This allows the savory juices to redistribute and keeps the meat moist.
Crockpot Barbecue Ribs
Equipment
- Slow cooker (6 quart or bigger)
- Baking sheet
- Small bowl
Ingredients
- 4.5 pounds pork baby back ribs or spare ribs with membrane removed, cut into smaller sections
- 1 tablespoon Kosher Salt
- 1 tablespoon black pepper
- 1 tablespoon Paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder optional
- 1.5 cups BBQ Sauce
- 0.25 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard
Instructions
- Remove the silver skin membrane from the back of the ribs, and cut into smaller sections that will fit into the slow cooker.
- In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, and chili powder.
- Coat both sides of the ribs with the seasoning.
- Place the ribs in the slow cooker, lining them up on the edges if you can.
- Combine the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a separate bowl.
- Pour the BBQ sauce over the ribs in the slow cooker.
- Cover and cook on LOW for 6-8 hours (HIGH for 3-4 hours), until the meat is very tender.
- Preheat the oven to 425°F (220°C), and line a baking sheet with foil.
- Transfer the ribs to the baking sheet, and brush with additional BBQ sauce.
- Broil for 5-10 minutes, until the BBQ sauce is caramelized and sticky. Let cool slightly before serving.
Nutrition
Storage and Reheating
- To Store: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Wrap the cooled ribs in foil, then place in a freezer-safe bag. Store for up to 3 months.
- To Reheat: Heat in a 325°F oven, covered in foil, until warmed through.
What to Serve it With
- Homemade macaroni and cheese.
- Crisp, tangy coleslaw.
- Warm, buttery cornbread.
- Steamed broccoli or green beans.
Frequently Asked Questions
Can I cook these on the high heat setting?
You can make them on high for 3-4 hours if you’re in a hurry, but cooking on low is best.
Do I absolutely have to broil them at the end?
You can serve them right out of the slow cooker, but broiling gives them that sticky bbq flavor we love.
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