This Slow Cooker BBQ Ribs recipe delivers all the smoky, sweet, and savory flavors you love, with minimal effort and no need for a grill or oven. By using a flavorful dry rub and finishing with your favorite BBQ sauce, you’ll have a dish that tastes like it came straight from a barbecue pit, but without the hassle.
1. Slow Cooker Ribs Recipe
Ingredients
- 1 rack of baby back ribs (about 2-3 lbs)
- 1 tablespoon olive oil (optional, to help the dry rub stick)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon ground cumin
- ½ teaspoon mustard powder
- 1 cup barbecue sauce (store-bought or homemade)
Instructions
Step 1: Prepare the Ribs
Remove the membrane: Turn the ribs over to the bone side and remove the thin membrane (also known as the silverskin) that covers the back of the ribs. Use a knife to loosen one edge of the membrane, then grab it with a paper towel and peel it off. Removing the membrane ensures tender ribs and allows the dry rub to better penetrate the meat.
Cut the ribs: Depending on the size of your slow cooker, you may need to cut the rack of ribs in half or into smaller sections so they fit comfortably.
Step 2: Make the Dry Rub
Mix the dry rub ingredients: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, ground cumin, and mustard powder. Stir until all the spices are well-blended.
Step 3: Season the Ribs
Coat the ribs: Lightly brush the ribs with olive oil (optional) to help the dry rub adhere better.
Apply the dry rub: Generously rub the dry seasoning mixture all over both sides of the ribs, ensuring they’re well-coated. Let the ribs sit for 10-15 minutes to allow the flavors to penetrate the meat. For even more flavor, you can refrigerate the seasoned ribs for a few hours or overnight.
Step 4: Slow Cook the Ribs
Add the ribs to the slow cooker: Place the ribs in the slow cooker, standing them up along the sides if necessary to fit. You can also layer them if your slow cooker is large enough. If you prefer, you can add a small amount of liquid (like apple juice, beer, or broth) at the bottom of the slow cooker for extra moisture, but this step is optional since the ribs will release their own juices as they cook.
Cook the ribs: Cover the slow cooker with the lid and cook the ribs on low for 6-8 hours or on high for 4-5 hours, depending on your time constraints. The ribs are done when they are tender and the meat easily pulls away from the bone.
Step 5: Add the BBQ Sauce
Preheat the broiler: To caramelize the BBQ sauce and add a smoky, sticky glaze, preheat your oven’s broiler to 400°F (200°C).
Brush with BBQ sauce: Once the ribs are done cooking, transfer them to a baking sheet lined with aluminum foil. Generously brush both sides of the ribs with BBQ sauce.
Broil for caramelization: Place the ribs under the broiler for 5-7 minutes, or until the sauce becomes thick and caramelized. Keep a close eye on them to avoid burning.
Step 6: Serve
Let the ribs rest: Once the ribs are done, remove them from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Serve: Slice the ribs between the bones and serve with extra barbecue sauce, if desired. Pair them with your favorite side dishes for a complete meal.
2. Serving Suggestions
BBQ baby back ribs pair beautifully with a variety of side dishes. Here are a few ideas to round out your meal:
Classic BBQ sides: Serve the ribs with coleslaw, baked beans, or cornbread for a traditional barbecue feast.
Potatoes: Pair the ribs with potato salad, crispy roasted potatoes, or creamy mashed potatoes for a hearty side.
Vegetables: Roasted corn on the cob, grilled zucchini, or steamed green beans make excellent accompaniments.
Fresh salad: A crisp garden salad with a tangy vinaigrette adds a refreshing contrast to the rich, smoky flavor of the ribs.
3. Storing and Reheating Leftover Ribs
Storing: Place any leftover ribs in an airtight container and store them in the refrigerator for up to 3-4 days. Keep the sauce on the ribs to retain moisture.
Reheating: To reheat, brush the ribs with extra BBQ sauce and warm them in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, though this may slightly alter their texture.
This Slow Cooker BBQ Ribs recipe combines the ease of slow cooking with the bold flavors of barbecue, making it a must-try for rib lovers. With a flavorful dry rub, a generous slathering of BBQ sauce, and perfectly tender meat, these ribs deliver everything you could want in a barbecue dish. The hands-off cooking process makes it ideal for busy days, while the results are impressive enough to serve at any gathering.
