This Slow Cooker Ribs is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of ribs work best in the slow cooker?
Baby back ribs are the most popular for slow cooking — they become incredibly tender in 6-8 hours. St. Louis spare ribs are meatier and also work but may need an extra hour.
2. Should I remove the membrane?
Always — peel off the thin membrane on the bone side before seasoning. It blocks spice penetration and creates a chewy, unpleasant texture even after hours of slow cooking.
3. How do I fit a whole rack in the slow cooker?
Cut the rack in half or thirds and stand the pieces upright, curved against the sides of the slow cooker. They do not need to lay flat — standing up works perfectly.
4. How long for slow cooker ribs?
6-8 hours on low or 3-4 hours on high. The meat should pull back from the bone tips and bend easily when lifted with tongs. Fork-tender is the goal.
5. When do I add the BBQ sauce?
Brush BBQ sauce on during the last 30 minutes of slow cooking, or better yet, after removing from the slow cooker. Finish under the broiler for 3-5 minutes to caramelize.
6. How do I get a caramelized finish on slow cooker ribs?
The slow cooker cannot crisp or caramelize. After cooking, brush with BBQ sauce and broil in the oven for 3-5 minutes. This step takes the ribs from good to outstanding.
7. What dry rub should I use?
Brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Rub generously on both sides the night before for the deepest flavor.
8. Do I need to add liquid to the slow cooker?
A splash of apple cider vinegar, apple juice, or broth on the bottom (about ¼ cup) creates steam and prevents the bottom from burning. The ribs release their own juices too.
9. Can I cook frozen ribs in the slow cooker?
It is not recommended for food safety — the meat spends too long in the danger zone while thawing. Thaw completely in the refrigerator before slow cooking.
10. What sides pair with slow cooker ribs?
Coleslaw, cornbread, baked beans, mac and cheese, corn on the cob, and potato salad are all classic BBQ rib sides.
Watch How to Make This
Slow Cooker Ribs
Ingredients
Method
- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper.
- Remove the membrane from the back of the ribs. Rub the dry rub generously all over the ribs, covering both sides.
- Place the ribs in the slow cooker standing up along the edge of the pot, meatier side facing outwards. Mix apple cider vinegar and Worcestershire sauce, pour over ribs. Cook on low for 8 hours or high for 4 hours.
- Remove ribs from slow cooker and place on a baking sheet. Brush generously with BBQ sauce. Broil on high for 3-5 minutes until the sauce is caramelized.
- Let rest for 5 minutes, then cut into individual ribs and serve with extra BBQ sauce on the side.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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