These slow cooker barbecue ribs are finger-licking good! Baby back ribs, slathered in BBQ sauce, garlic, and brown sugar, slow-cooked until tender and finished under the broiler for that perfect caramelized crust.
There’s just something magical about ribs, right? They’re messy, indulgent, and practically scream “good times.” Growing up, my dad was the grill master. If there was smoke in the air, you could bet it was because he had some racks of ribs sizzling away on the barbecue. He had his signature moves too—the sauce brush flip and the way he’d say, “Now, these need a cold one to go with ’em.”
But here’s the thing: I didn’t inherit his grilling skills. Not even close. If you’re like me, you love a good rib but don’t want to babysit a grill for hours. Enter: the slow cooker. I still remember the first time I tried this recipe. It was one of those “I need a win” days—you know the kind. I didn’t want to deal with smoke, flames, or complicated steps. I tossed the ribs in the slow cooker, slathered on some sauce, and hoped for the best.
When I pulled those sticky, tender ribs out later and took that first bite, I actually laughed. They were that good—fall-off-the-bone tender with just the right mix of smoky, sweet, and savory. My husband thought I’d spent all day working on them, and honestly? I didn’t tell him otherwise.
Now, this slow cooker barbecue ribs recipe has become a family staple. Whether it’s game day, a weekend barbecue indoors (because hello unpredictable weather), or a random Tuesday when you just want something amazing for dinner, these ribs always deliver.
Why You’ll Love This Slow Cooker Barbecue Ribs Recipe?
So what makes these ribs so special? Here’s why this recipe is a keeper:
- No grill required: All the smoky, sticky goodness without hovering over a grill. Your slow cooker does all the heavy lifting.
- Ridiculously tender: We’re talking “fall off the bone before you even look at it” tender.
- Perfectly caramelized finish: A quick broil at the end takes these ribs from good to mind-blowing.
- Make them your own: Sweet, spicy, smoky—whatever BBQ sauce you love, it works here.
- Lazy-day approved: It takes 10 minutes to prep, and then you’re hands-off until it’s time to eat.
Ingredient Notes:
You don’t need a lot of fancy stuff to make ribs that taste like they came from a restaurant. Here’s a quick rundown of the must-haves:
- Baby Back Pork Ribs: Tender and meaty, these are my go-to. Pro tip: removing the membrane makes them even more tender.
- Barbecue Sauce: Use your favorite kind. Smoky, tangy, sweet—go wild. I’m partial to anything with a hint of honey.
- Brown Sugar: Adds a rich sweetness that balances out the tanginess of the sauce.
- Minced Garlic: Because garlic makes everything better.
- Worcestershire Sauce: It’s the secret weapon for depth and flavor. Don’t skip it!
- Cayenne Pepper (optional): Like a bit of heat? Add a pinch for a little kick.
- Salt: Just enough to enhance the flavors.
How To Make Slow Cooker Barbecue Ribs?
Trust me, this recipe couldn’t be easier. Here’s how to make it step-by-step:
Step 1: Prep the Ribs
First, spray your slow cooker with nonstick spray. Then grab those baby back ribs, and don’t skip this: remove the membrane. It’s that thin, white layer on the back of the ribs that can get chewy. Use a butter knife to loosen it, grab it with a paper towel, and pull it off. Satisfying, right?
Step 2: Mix the Sauce
In a bowl, stir together your barbecue sauce, brown sugar, minced garlic, Worcestershire sauce, and cayenne pepper. Taste it—too sweet? Add a splash of vinegar. Want more heat? Sprinkle in a little more cayenne. It’s your sauce, your rules.
Step 3: Coat and Cook
Place the ribs in the slow cooker and pour half of the sauce over them. Save the rest for later. Sprinkle a little salt on top, pop on the lid, and let the magic happen. Cook the ribs on low for 7–9 hours or high for 3–5 hours. Either way, your kitchen’s going to smell amazing.
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Step 4: Broil for Perfection
Once the ribs are tender (and I mean barely-holding-together tender), transfer them to a baking sheet lined with parchment paper. Mix some of the juices from the slow cooker with the reserved sauce and brush it all over the ribs.
Pop them under the broiler at 400°F for about 10 minutes. This is where the magic happens—the sauce caramelizes, and you get that sticky, charred finish that takes these ribs to another level.
Step 5: Serve and Enjoy
Let the ribs rest for a few minutes, then dig in. Serve with the extra sauce on the side because, let’s be real, you’ll want to dunk every bite.
Storage Options:
- Fridge: Leftovers? (That’s a big if.) Store the ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Freezer: Wrap the ribs tightly in foil, pop them in a freezer-safe bag, and freeze for up to 2 months. Let them thaw in the fridge overnight before reheating.
Variations and Substitutions:
- Spice It Up: Add red pepper flakes, hot sauce, or smoked paprika to the sauce for extra heat.
- Sweet and Tangy: Mix a little honey or maple syrup into the BBQ sauce for a sweeter finish.
- Meat Swap: Try this with spare ribs, country-style ribs, or even boneless short ribs.
- Homemade Sauce: Feeling ambitious? Make your own barbecue sauce—it’s easier than you think!
What to Serve with Slow Cooker Barbecue Ribs?
Ribs are the main event, but the right sides can take this meal over the top. Here are my favorites:
- Creamy Coleslaw: Cool, crunchy, and perfect for balancing out the rich ribs.
- Garlic Bread: Who doesn’t want something warm and buttery to mop up extra sauce?
- Cornbread: Sweet, soft, and oh-so-comforting.
- Grilled Veggies: Zucchini, asparagus, or corn on the cob—take your pick!
Frequently Asked Questions:
Can I skip the broiling step?
Technically, yes. But broiling gives the ribs that sticky, caramelized finish, and it’s so worth it.
Can I use boneless ribs?
Absolutely! Just adjust the cooking time since boneless ribs cook a little faster.
What’s the best barbecue sauce to use?
Whatever you love! Sweet, smoky, tangy—any store-bought or homemade sauce works here.
And there you have it—slow cooker barbecue ribs that are so tender, so sticky, and so easy, you’ll wonder why you didn’t try them sooner. Whether you’re making these for a laid-back family dinner or a big summer party, they’re guaranteed to be a hit.
Tried these ribs? Let me know how they turned out in the comments! Got a favorite side dish or BBQ sauce hack? I’d love to hear that too. Let’s talk ribs!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Barbecue Ribs
Ingredients
- 2 c 500ml barbecue sauce
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tsp Worcestershire sauce
- 1 tbsp cayenne pepper optional for a hint of spice
- 2 kg 4 lb baby back pork ribs
- Salt to taste
Instructions
- Start by spraying cooking spray in a 6-quart slow cooker to prevent sticking.
- Next, discard the membrane, from the ribs before placing them in the slow cooker.
- In a bowl combine barbecue sauce, brown sugar, garlic, Worcestershire sauce and cayenne (if desired). Pour half of this mixture over the ribs to ensure they're well coated. Keep the half aside for later.
- Season the ribs with salt, cover them and cook on low for 7 to 9 hours or on high for 3 to 5 hours.
- Once the ribs are tender transfer them to a tray lined with parchment paper.
- Mix half of the juices from the cooker with the reserved sauce. Use this mixture to baste the ribs.
- Place the ribs under an oven broiler set at 400°F (220°C) for 10 minutes or until they develop a slightly charred appearance.
- Serve your cooked ribs with the remaining sauce, on the side. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Can you use crock pot plastic linings
Hi Tara,
Yes, you can freeze these Sweetened Condensed Milk Snowballs! Here’s how:
Before Baking: Scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, you can bake them straight from the freezer—just add 1-2 extra minutes to the baking time.
After Baking: Let the baked cookies cool completely, then place them in a single layer in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature and dust with a fresh layer of powdered sugar if needed.
Hope this helps! Let me know if you have more questions. 😊