Learn how to make these foolproof Barbecue Slow Cooker Ribs that come out fall-apart-tender each time. The secret to perfect ribs is to cook them in a slow cooker first, baste generously with the sauce and transfer to the oven just for a couple of minutes until the sauce has caramelized and the ribs charred beautifully.
An easy recipe for pork ribs that can be customized even further. These ribs are made in just two simple steps: cooked slowly in a Crock-Pot and then in the oven until delicious Barbecue sauce is caramelized.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Table Of Contents
Perfect every time and any of your favorite ribs can be used!
If you're looking for more slow cooker dinner recipes try these next: Slow Cooker Massaman Beef Curry, Crock Pot Chicken Enchilada.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Ribs - this Barbecue Slow Cooker Ribs recipe and method works best with pork ribs such as baby back ribs or spare ribs, country style pork ribs.
- The sauce - I used the classical barbecue sauce for the ribs but any flavored barbecue sauce will be great too. You can leave it as it is, and make the ribs just with BBQ sauce but for more flavors add spices such as chili powder, herbs, cumin, smoked paprika. If you like the ribs on the hotter side, add Sriracha or other similar hot sauce to the mix. Sweet and chili sauce is another favorite of mine. I highly recommend making a double batch of the sauce to use on the ribs the next day or serving with other dishes such as rice. Properly sealed it should keep in the fridge for 3 days.
- Oven - cooking the ribs in the slow cooker alone will not give you the best results. The ribs will not have the caramelized exterior and simply won’t be appetizing. That’s where the oven comes into play, you’ll only need about 10-15 minutes and a broil setting for this. Alternatively, if you own a grill, place the ribs directly on the grill or a piece of foil over high heat (500 Fahrenheit). Brush with the sauce and close the lid (preferred!). Grill for about 5 minutes or until the sauce is bubbly and caramelized.
- Garlic - is optional but makes things so much more flavorful!
- If you have more time, marinate the ribs in the barbecue sauce mix the night before. Adds more flavor and tenderness.
Equipment
- Basting brush - this is a silicone brush that works great with these Barbecue Slow Cooker Ribs and any other meats as well as pastries. To avoid food contaminations ideally, you need two separate brushes for different types of food. A more fancy choice would be natural boar bristles basting brushes that are also widely available.
- 4.5 quart Crock-Pot - I like the size of this slow cooker as it is versatile and good for small family dinners. The ribs fit there without a problem, you only need to fold them gently to fit inside.
Instructions
Spray the bottom of a 4.5 quart (or bigger) slow cooker with vegetable oil.
Wash, dry, and remove the skin from ribs (see Tips section) and transfer to slow cooker folding the ribs gently.
You can also cut the ribs so it will be easier to take them out later. (see Tips) Season generously with salt and pepper.
In a large bowl combine barbecue sauce, brown sugar, garlic, cayenne.
Pour half of the sauce over the ribs in the slow cooker. Reserve the remaining sauce for later to brush the ribs.
Cook on HIGH for 3 hours or LOW for 7 hours until fork-tender. (See Tips)
When cooked, carefully transfer to a baking sheet lined with parchment paper or foil. Pour the juices from the slow cooker into the bowl with barbecue sauce.
Stir to combine and baste the ribs generously with the sauce (you may not need to use the whole sauce, reserve for later).
Broil the ribs in the oven for 10 minutes at 425 Fahrenheit until charred and crisp on the outside.
Serve with remaining sauce.
Serving Suggestions
Our favorite sides for pork ribs are pasta salads and simple potato dishes such as Crispy Smashed Potatoes, air fryer sweet potato fries or classic and quick to make Potato Salad (without eggs).
Here are more of our favorite's:
- Baked potatoes
- Cabbage and Cucumber Salad With Dill
- Marinated Vegetable Salad
- Marinated Cucumber, Tomato and Onion Salad
- Rosemary Roasted Beets And Carrots
- Garlic Mashed Potatoes With Cream Cheese
- Mashed Cauliflower and Potatoes
Tips
- Removing the membrane/skin from the ribs is optional. Some butchers can do that for you or sell ribs that the skin is already removed. The skin can be a little tough sometimes and adds some ‘’chewiness’’ to ribs which in fact is not a bad thing. It is a personal preference how you’d like to do it. Removing the membrane will guarantee the most tender ribs. How to do it: to remove you’ll need a sharp knife. Slide the knife gently between the ribs and the membrane, and pull gently, it should come out easily.
- But if you like your ribs on the chewier side leave the skins alone, the flavor will remain the same.
- Cooking time. HIGH for 3 hours or LOW for 7 hours. This is my preferred cooking time as the ribs become tender and stay on the bone without creating a mess. You can also cook these on HIGH for 4 hours or LOW for 8-9 hours which will result in very tender and easily fall-off-the-bone ribs.
- Dry rub. Salt, pepper, and cayenne or chili powder rubbed into ribs prior to barbecue sauce and cooking will give additional flavor. Alternatively, add everything to the sauce and then pour over the ribs.
- In addition, I also love to add Worcestershire sauce (about 2 teaspoons).
- If you have any leftovers make this delicious BBQ Pork Fried Rice!
FAQ
Baby back ribs are cut from the top portion of the rib cage. Baby Back ribs are very tender and lean. Spare ribs are cut from the bottom portion of the ribs. This illustration makes it quite clear.
You sure can slow cook the ribs for too long. Keep an eye on the ribs towards the last hour of the timer. The ribs should be tender and almost fall off when gently pressed on them. However, they should not be off the bone and meat separated from the bone complete;y. That will mean you have overcooked them.
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I hope you'll enjoy this Barbecue Slow Cooker Ribs recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
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Recipe
Barbecue Slow Cooker Ribs
INGREDIENTS
- 2 pounds pork ribs
- 2 cups Barbecue sauce
- 2 tablespoon brown sugar
- 3 garlic cloves (optional, minced)
- 1 teaspoon cayenne
- salt and pepper to taste
- vegetable oil for cooking
INSTRUCTIONS
- Spray the bottom of a 4.5 quart (or bigger) slow cooker with vegetable oil.
- Wash, dry, and remove the skin from ribs and transfer to slow cooker folding the ribs gently. You can also cut the ribs so it will be easier to take them out later. (see notes) Season generously with salt and pepper.
- In a large bowl combine barbecue sauce, brown sugar, garlic, cayenne. Pour half of the sauce over the ribs in the slow cooker. Reserve the remaining sauce for later to brush the ribs.
- Cook on HIGH for 3 hours or LOW for 7 hours until fork-tender. (See notes)
- When cooked, carefully transfer to a baking sheet lined with parchment paper or foil. Pour the juices from the slow cooker into the bowl with barbecue sauce. Stir to combine and baste the ribs generously with the sauce (you may not need to use the whole sauce, reserve for later). Broil in the oven for 10 minutes at 425 Fahrenheit until charred and crisp on the outside.
- Serve with remaining sauce.
NOTES
- Slow Cooker I used for this.
- Cooking time. HIGH for 3 hours or LOW 7 hours. This is my preferred cooking time as the ribs become tender and stay on the bone without creating a mess. You can also cook these on HIGH for 4 hours or LOW 8-9 hours which will result in very tender and easily fall off the bone ribs.
- Removing the membrane/skin from the ribs is optional. Some butchers can do that for you or sell ribs that the skin is already removed. The skin can be a little tough sometimes and adds some ‘’chewiness’’ to ribs which in fact is not a bad thing. It is a personal preference how you’d like to do it. By removing the membrane it will guarantee the most tender ribs. How to do it: to remove you’ll need a sharp knife. Slide the knife gently between the ribs and the membrane, pull gently, it should come out easily.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe has been adapted from Cafe Delites.
Julia
Soft and fall apart barbecue ribs, very easy to make!
Demond C Shannon
Add Liquid smoke
Julia | The Yummy Bowl
Thank you, that's such a great idea! I need to research more on this!