Slow Cooker Ribs are my answer to every craving for fall-off-the-bone, saucy BBQ ribs without standing over a grill all day. The meat is incredibly tender and juicy with a smoky spice rub underneath that rich, sticky BBQ sauce that coats every piece beautifully. That crispy caramelized finish from the oven takes them over the top every single time. These ribs are seriously good.
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I make these for backyard BBQs, game day spreads, and summer cookouts because nothing gets more excitement at the table than a big plate of saucy fall-apart ribs. They are way cheaper than ordering BBQ takeout, feed a crowd easily, and taste like you spent all day on them without any of the effort. Store leftovers in the fridge for up to 4 days and reheat with extra BBQ sauce.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Ribs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make perfect ribs in the slow cooker with those crisp, caramelized edges you’d normally get from a grill.
Cut and Prep the Ribs
On your cutting board, cut the rack of ribs in half so they fit comfortably in your slow cooker. I prefer baby back ribs for this recipe because they’re the best ribs when it comes to tenderness, but you can also use spare ribs, which are incredibly juicy, though you will need to cook them longer.
Pat the ribs dry with paper towels, flip them bone-side up, then remove the silver skin by sliding a sharp carving knife underneath to loosen one end of the membrane, and pulling it off in one piece. Trim any excess fat with kitchen shears so the ribs don’t turn out greasy.
This prep makes sure the dry rub sticks well, so it’s crucial that you don’t skip this step. A large wood cutting board gives you plenty of space to work with while keeping your counters clean.
Make the Dry Rub
Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a small bowl or medium bowl. You can use smoked paprika instead of the regular paprika for a smoky, bold flavor, or kosher salt instead of table salt for even seasoning. Use a spice grinder to control how finely ground your black pepper is.
If you want extra heat, feel free to add a small amount of cayenne pepper or chili powder to the mixture. Rub the seasoning evenly over both sides of the ribs, pressing it into the meat so it sticks. The brown sugar will help create a nice crust as the ribs cook.
Layer the Ribs in the Slow Cooker
Place one half of the seasoned ribs in the bottom of the slow cooker. If the ribs don’t lie flat, curl them around the inside of the crock pot insert to make them fit.
Pour 1 cup of your favorite BBQ sauce over them. Add the second half of the ribs and pour the remaining 1 cup of barbecue sauce on top.
You can also try add-ons like apple cider vinegar or red wine vinegar to balance the sweetness and add a tangy flavor, Worcestershire sauce for savory depth, or liquid smoke in your BBQ sauce for that outdoor-grilled taste from your slow cooker. Use a silicone basting brush to spread the sauce evenly.
Slow Cook Until Tender
Cover and cook on high heat for 3 to 4 hours, or until the meat easily pulls away from the bone. You’ll know they’re ready when a fork slides through the meat with almost no resistance.
You could also add beef broth or pineapple juice as a braising liquid before you start slow cooking to keep the ribs extra moist. Make sure to have the ribs turned over at the 2-hour mark so both sides cook evenly in the sauce and get fully coated.
Finish in the Oven
Preheat your oven to 425°F. Carefully place ribs on a baking sheet lined with aluminum foil once they’re done in the slow cooker.
Spoon some of the sauce from the slow cooker over the ribs to add extra flavor and moisture. You may also add a thin layer of hot sauce with the barbecue sauce for more heat in the finishing glaze. Your sheet pan should have rims to keep the sauce contained without any drips.
Bake in the preheated oven for 8 to 10 minutes, or until the meat’s fully cooked through, and the tops are slightly crispy and caramelized.
Glaze With More BBQ Sauce
Let the ribs rest a bit, then brush or drizzle with extra BBQ sauce before serving if you want these fall-apart ribs extra saucy. Slice and serve. Enjoy!
If you’re bringing these flavorful ribs to a potluck, picnic, or game day party, let them cool slightly after baking, then cut them into portions and pack them in a baking pan with a lid. Pour some extra sauce from the slow cooker over the ribs to keep them moist during transport.
Cover the pan tightly with foil, then wrap the entire pan in a thick towel or place it in an insulated carrier to retain heat. They’ll stay warm for about an hour this way. If you’re traveling longer distances, transport them cold in a cooler with ice packs and reheat them in a 350°F oven for 10 to 15 minutes before serving.
Slow Cooker Ribs
Add Preferred SourceEquipment
Ingredients
- 2 pounds pork baby back ribs about 1 rack, cut in half
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups barbecue sauce store-bought or homemade
Instructions
- Cut the rack of ribs in half so they fit easily into the slow cooker.2 pounds pork baby back ribs
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the ribs.1 tablespoon brown sugar, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
- Place one half of the ribs in the bottom of the slow cooker. Pour 1 cup barbecue sauce over the ribs.2 cups barbecue sauce
- Add the remaining half of the ribs and pour the remaining 1 cup barbecue sauce over them. If needed, curl the ribs around the inside of the slow cooker to fit.
- Cover and cook on high heat for 3 to 4 hours, or until the ribs are tender and the meat easily pulls away from the bone.
- Preheat the oven to 425°F (220°C).
- Carefully remove the ribs from the slow cooker and transfer them to a foil-lined baking sheet. Spoon some of the sauce from the slow cooker over the ribs.
- Bake for 8 to 10 minutes, or until the tops are slightly crispy and caramelized.
- Brush with additional barbecue sauce if desired before serving.
Notes
Nutrition
How to Store Leftovers
Let the ribs cool completely before storing them in an airtight container with a little extra barbecue sauce poured over the top to keep them moist. They’ll stay fresh in the fridge for up to 4 days. To reheat, warm them in the microwave, in the oven, or on the stove.
For longer storage, wrap the ribs tightly in plastic wrap, then in foil, and freeze them in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw them in the fridge overnight before reheating. The texture stays tender, though the crispy edges may soften slightly after freezing.
What to Serve With Slow Cooker Ribs
Serve them with classic barbecue sides like creamy coleslaw, baked beans, cornbread, or mac and cheese for a full cookout spread. You can also pair them with roasted vegetables, potato salad, or grilled corn on the cob for something a little lighter.
For a more casual setup, pile them on a platter with pickles, white bread, and your favorite homemade sauce so everyone can dig in with their hands. This slow cooker ribs recipe is great alongside fries, onion rings, or a simple green salad if you want to balance out the richness.
More Easy Recipes for You to Try at Home
Here are more hearty slow-cooker recipes I think you’ll love making.
