Slow Cooker Ribs Recipe

Few things in life are as soul-satisfying as tender, flavorful ribs—but what if you could achieve that smoky, sticky, fall-off-the-bone goodness without hovering over a grill all day? These Slow Cooker Ribs deliver everything you crave in a barbecue classic, but with almost zero fuss. Just prep your ribs with a killer dry rub, let the slow cooker work its magic, and finish with a quick broil or grill for that irresistible caramelized finish. Whether you’re planning a laid-back summer dinner or craving comfort on a busy weeknight, this recipe guarantees mouthwatering ribs every time.

Ingredients You’ll Need

Here’s what makes these Slow Cooker Ribs shine, plus a few tips to get the most out of every ingredient:

• Baby Back Ribs (or Pork Spare Ribs): The real star—look for meaty ribs for best results. Removing the membrane is a game-changer for tenderness.
• Dijon Mustard: Not only does this help your rub stick, but the tanginess also tenderizes the meat.
• Barbecue Sauce: Use your favorite—classic, smoky, spicy, or even homemade. This brings the ribs that signature sticky-sweet finish.
• Chicken Broth: Adds moisture and infuses subtle savory flavor as the ribs cook.
• Yellow Onion: Tossed in for gentle sweetness and aromatic depth.
• Garlic Cloves: Sliced thin for punches of flavor that infuse every bite.
• Dry Rub Components:
  • Black Pepper & Kosher Salt: Essentials for balanced seasoning.
  • Chili Powder: A little kick and a smoky undertone.
  • Garlic Powder & Onion Powder: For bold, aromatic flavor throughout.
  • Brown Sugar: Delivers a hint of molasses-like sweetness and helps form a beautiful caramelized crust.
    Tip: Mix your rub in advance—the flavors only get better as they sit!

Variations

Love to experiment? Here are some ways to make these ribs uniquely your own:

• Different Meat: Sub pork spare ribs for baby backs—just prep and cook a little longer if needed.
• Spicy Adventure: Add cayenne pepper or chipotle powder to your rub for a punch of heat.
• Sweet and Sticky: Swap out part of the BBQ sauce for honey or maple syrup near the end for extra gloss and flavor.
• Smoky Edge: Use smoked paprika or a drop or two of liquid smoke in your rub.
• Instant Pot Short Cut: See notes for pressure cooker times—so handy in a hurry!

How to Make Slow Cooker Ribs

1. Prep the Dry Rub

Mix the pepper, salt, chili powder, garlic powder, onion powder, and brown sugar in a bowl. This instant flavor bomb is about to take your ribs to the next level.

2. Prepping the Ribs

Remove the membrane from the back of each rack. Trust me, this step is key for that “fall-apart” texture. If your ribs are too long to fit, use a sharp chef’s knife to cut each rack in half and pat dry with a paper towel.

3. Season Generously

Massage your dry rub into both sides of the ribs—don’t be shy! Brush the racks all over with Dijon mustard for a tangy, tender bite.

4. Layer with Flavor

Brush a bit of BBQ sauce over the ribs (save most of it for finishing). Place the ribs in the slow cooker—stacking is fine—then add chicken broth for moisture. Scatter sliced onion and garlic around the ribs.

5. Cook Low and Slow

Cover and cook on low for 8 hours, or on high for about 4 hours. You’ll know they’re ready when the meat is super tender but not falling apart completely.

6. Finish with Fire

Transfer ribs to a foil-lined baking sheet. If broiling, set your oven to 450°F (low broil), and brush the ribs with more BBQ sauce. Broil or grill for 5 minutes per side, repeating two or three times, brushing with more sauce each round. This step creates that mouthwatering, sticky bark you crave.

7. Serve Up Perfection

Let them rest for a few minutes, then slice and serve!

How to Serve

To make your ribs the spotlight of the meal, try these serving ideas:

• Classic BBQ Style: Pile ribs high with extra BBQ sauce, coleslaw, and pickles on the side.
• Make It a Meal: Serve with creamy mashed potatoes, cornbread, or a crisp green salad for balance.
• Picnic-Style: Pair with baked beans and buttered corn for instant summer vibes.
• Party Platter: Slice into single ribs and arrange on a big tray—perfect for gatherings or game day.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover ribs tightly in foil or transfer to an airtight container. Refrigerate for up to 3 days.

Freezing

Let the ribs cool completely, then freeze them (with or without sauce) in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm up ribs in a 300°F oven, covered with foil, until heated through. Microwave works for small portions; splash a little chicken broth in the dish to keep them juicy. Brush with extra BBQ sauce before serving for maximum flavor.

FAQs

Final Thoughts

If you think amazing ribs require a weekend of effort or a backyard smoker, it’s time to try this Slow Cooker Ribs recipe. With almost no hands-on prep and the kind of tenderness that has everyone reaching for seconds, this is the recipe you’ll want in your back pocket for weeknights, parties, or anytime a BBQ craving hits. Give it a try, tweak it to your taste, and let yourself savor every sticky, flavorful bite. Ribs night just got a whole lot easier—and more delicious.

Print