Slow Cooker BBQ Ribs Recipe – Tender, Juicy, and Full of Flavor 🍖
Introduction
Few things are as mouthwatering as a plate of fall-off-the-bone BBQ ribs. Traditionally, ribs are cooked low and slow on the grill or smoker, but not everyone has the time—or the equipment—to babysit a rack of ribs for hours. That’s where the slow cooker comes in.
With this Slow Cooker BBQ Ribs Recipe, you’ll get juicy, tender ribs that are packed with smoky, sweet, and spicy flavor. The homemade sauce, enhanced with brown sugar, apple cider vinegar, and a kick of cayenne, caramelizes beautifully, making these ribs irresistible.
Whether it’s a weeknight dinner, game day, or a backyard get-together, this recipe guarantees restaurant-quality ribs with minimal effort.
Why You’ll Love This Recipe
- ⏱️ Hands-off cooking – Just season, sauce, and let the slow cooker work its magic.
- 🍯 Homemade BBQ sauce – Sweet, tangy, smoky, and customizable.
- 🥩 Tender every time – Cooking low and slow makes the meat fall off the bone.
- 🍽️ Crowd-pleaser – Perfect for family dinners, potlucks, or casual entertaining.
- 🔥 No grill required – Enjoy BBQ ribs year-round without firing up the smoker.
Ingredients
For the BBQ Sauce
- 2 cups BBQ sauce (580 g)
- ¼ cup brown sugar (55 g)
- 4 tbsp apple cider vinegar
- 3 tsp dried oregano
- 1 tsp Worcestershire sauce
- 1 tbsp cayenne pepper (adjust to taste)
- 1 tbsp chili powder
For the Ribs
- 3 lbs baby back pork ribs (1.3 kg)
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
1. Prepare the BBQ Sauce
In a mixing bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, oregano, Worcestershire sauce, cayenne, and chili powder. Stir until smooth and fully combined.
2. Season the Ribs
Pat ribs dry with paper towels. Generously season both sides with salt and black pepper.
👉 Pro Tip: Remove the thin membrane from the back of the ribs before seasoning. This ensures tenderness and better flavor absorption.
3. Assemble in the Slow Cooker
Place the ribs into the slow cooker, curling them around the inside if needed. Pour the BBQ sauce over the ribs, making sure they’re evenly coated.
4. Cook the Ribs
- On LOW: 8 hours
- On HIGH: 4 hours
Ribs are ready when they’re tender and easily pull apart with a fork.
5. Finish and Serve
Carefully remove ribs from the slow cooker (they’ll be delicate!). Slice between the bones into individual portions. Spoon extra sauce from the slow cooker on top, and serve with extra BBQ sauce on the side.
Expert Tips & Variations
- 🔪 Cut ribs into sections before cooking for easier serving.
- 🍯 Make them sticky – Place ribs under the broiler for 3–4 minutes after slow cooking to caramelize the sauce.
- 🌶️ Adjust spice – Use less cayenne for mild heat, or add smoked paprika for a deeper smoky flavor.
- 🥩 Rib options – This recipe works with spare ribs or St. Louis-style ribs, but adjust cooking time slightly (spare ribs may take longer).
- 🧄 Flavor boosters – Add fresh garlic or a splash of liquid smoke to the sauce for extra depth.
What to Serve with Slow Cooker Ribs
These BBQ ribs pair beautifully with classic sides:
- Creamy coleslaw
- Cornbread or biscuits
- Potato salad or baked potatoes
- Grilled corn on the cob
- Mac and cheese
Nutrition (per serving, approx. for 6 servings)
- Calories: 490
- Protein: 34 g
- Fat: 28 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Sugar: 18 g
Frequently Asked Questions
1. Can I make these ribs ahead of time?
Yes! Cook the ribs, let them cool, then store in the fridge for up to 3 days. Reheat in the oven at 300°F, covered with foil.
2. Do I need to remove the rib membrane?
It’s highly recommended. Removing the membrane ensures the ribs are tender and allows the sauce to soak in better.
3. Can I use store-bought BBQ sauce?
Absolutely. Use your favorite brand and enhance it with the added seasonings for a homemade twist.
4. Can I finish these on the grill?
Yes! After slow cooking, transfer ribs to a hot grill for 5–10 minutes, brushing with extra BBQ sauce for a smoky finish.
5. Can I make this with beef ribs instead of pork?
Yes, but note that beef ribs are larger and meatier, so cooking time may be longer.