Slow Cooker BBQ Ribs

Easy slow cooker BBQ ribs are melt-in-your-mouth good! Let your slow cooker do all the work and come home to sticky, fall apart ribs!

Crockpot BBQ ribs: easy and good! Fall-off-the-bone tender ribs finished off in the oven to create a reliable barbecue sticky glaze and caramelized edges! The 4-ingredient marinade is the hands-down best marinade to smother ribs.

Why This Recipe Works

The secret to the level of deliciousness in these ribs is a good GOOD kick of garlic in our marinade. Usually, the oven is our best friend when craving and cooking Oven-Baked Ribs but the Slow Cooker has become our favorite kitchen tool in our chaotic life. Move over, oven…

a reliable part about slow cooker BBQ ribs is that they fit for any time…any season. Slow cooking ribs breaks down the connective tissue in the meat, making them fall-apart tender. Brushing with a good barbecue sauce glaze with a kick of garlic and Cayenne (optional), then broiling for an extra 2 minutes until bubbling, charred, and crispy on the tops and edges ensures a reliable ribs you will try.

Types of Ribs

The cut of the meat is important.

Before cooking, make sure to remove the tough, papery membrane off the back sides of the ribs so your seasoned ribs can absorb all the marinade.

But if you ask us for our absolute favorite for this specific recipe? We always reach for Baby Back Ribs.

Pork Ribs

Pork ribs come in a variety of styles. The cuts are determined by the exact part of the pig they originate from. When it comes to cooking, every part needs a different length of time depending on the size and tenderness of the meat.

• Country-Style Ribs: Country-style pork ribs are actually cut from the shoulder end. They are the meatiest option you can buy, eating almost like thick pork chops.
• Baby Ribs: These are smaller and curved, with shorter bones packed with a lot of lean meat.
• St. Louis-Style Ribs: These are spare ribs that have been neatly trimmed. The butcher removes the cartilage and tips, leaving a flat, rectangular rack that fits easily into a pot.
• Spare Ribs: These come from the lower belly area. They have a longer, flatter bone with more fat marbled throughout. That extra fat means serious flavor, though they take up a bit more room.

Beef Ribs vs. Pork Ribs

This recipe is designed specifically for a pork rack of ribs, but we are always asked if you can swap the meats. Beef ribs are significantly larger and meatier than pork, carrying a deep, beefy flavor. Because they have thicker bones and denser connective tissue, they take a bit more time to fully tenderize.

If you prefer the convenience of boneless ribs, you can use those too! Just keep an eye on your pot, as boneless cuts cook a little faster.

If you want to switch things up, you can slow cook short ribs using this exact same method and marinade. Just keep in mind that bone-in beef needs that full, slow breakdown, so plan for the maximum cook time to ensure the meat side becomes completely fall-apart tender.

Ribs Recipe

The ribs are not only smothered in sauce while they are slow cooking, but they are coated in sauce a second time before going under the broiler (or grill) to create the stickiest glaze while charring the edges. We love pouring all of the liquid from the slow cooker bowl into the remaining sauce to give them even more flavor!

Sauce Ingredients:

• Barbecue sauce
• Worcestershire sauce
• Garlic
• Brown sugar
• Cayenne (This is an optional ingredient if you like a nice kick of heat!)

Mix all the ingredients together and brush all over the meat.

How To Cook Ribs In A Slow Cooker

In this recipe, we are providing different cook times depending on the results you are looking for.

• LOW: 7 HOURS / HIGH: 3 HOURS: Ribs that are soft but stay on the bone.
• LOW: 9 HOURS / HIGH: 4-5 HOURS: Tender, fall apart in your hands ribs that melt in your mouth like butter.

Place your ribs in the bottom of your slow cooker, pour the sauce all over to evenly coat, cover with the lid, and let the slow cooker do all the cooking for you. Once they are done, transfer the ribs to an oven tray, baste with more sauce and juices mixture, and broil (or grill on high heat) for 5-10 minutes until charred on the edges and bubbling!

How To Remove Membrane From Ribs Before Cooking

Before cooking, we recommend removing the membrane from the back of the ribs. It is not essential to do this, but we find the sauce is better absorbed into the meat when removed.

At one end of the rack, slide a fork or a blunt knife under the membrane and over a bone. Lift the membrane away off of the bone until it begins to tear. Use a paper towel to grab hold of the edge of the membrane and pull it off. It may come off in one piece or it may tear into smaller pieces.

Serve it with

Because the slow cooker is doing all the heavy lifting for the main event, we like to keep our side dishes incredibly simple.

• Savory Rice: If you want something hearty, sauté some chopped onion in a large skillet, toast your rice, and cook it down in beef broth for a savory side that pairs beautifully with the bold sauce.
• Potatoes: You cannot have ribs without potatoes. Try an easy potato salad, crispy wedges, or creamy mashed potatoes to soak up that extra barbecue sauce.
• Corn on the Cob: A classic BBQ side that is always good with almost every protein. Add some butter to the corn and use the extra sauce of the ribs. Trust us!
• Carrot & Cabbage Slaw: A crunchy slaw made with shredded veggies and pepper cuts right through the sweetness of the ribs.

Recipe FAQ's

While it's not strictly necessary, removing the membrane improves flavor absorption from the marinade and sauce, resulting in juicier ribs.

Broiling the ribs after slow cooking is essential. Baste the ribs with sauce and broil them in the oven for 5-10 minutes until crispy and caramelized.

It is recommended to thaw them first for more even cooking. Cooking from frozen may require additional cooking time.

Refrigerate leftover ribs in an airtight container for up to 3-4 days. Reheat in the oven or microwave before serving.

4.80 from 107 votes

Slow Cooker BBQ Ribs Recipe

What you need

• 2 cups barbecue sauce
• 2 tbsp brown sugar
• 3 tbsp garlic minced
• 2 tbsp Worcestershire sauce
• 1 tbsp cayenne pepper optional for a hint of spice
• 1/4 tsp salt to taste
• 4 lbs baby back pork ribs 4 pounds

Method

1. Remove the inner skin (membrane) from the ribs and place the ribs in a slow cooker. Discard skin.
2. Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, and cayenne pepper in a small bowl. Mix well to combine. Set aside half of it.
3. Cover the ribs with half of the sauce. Season with a good amount of salt and pepper; cover with a lid and cook on a low setting for 7-9 hours or a high setting for 3-5 hours
4. When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper.
5. Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
6. Serve ribs with remaining sauce.