I swear these Slow Cooker Bbq Ribs come out so fall-off-the-bone and lacquered in sticky barbecue that I actually had to hide the leftovers before anyone else spotted them.

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I’m obsessed with Crockpot Ribs because they turn into that sticky, saucy mess I actually fight over. I love the way 2 racks baby back ribs look after hours of slow, quiet cooking, all that meat pulling away from the bone.

Slow Cooker Bbq Ribs are my go-to when I want something stupidly satisfying without pretending I’m fancy. And the barbecue sauce glazing?

Talk about addictive. Greasy, sweet, smoky, a little tang that makes everyone reach for more.

It’s not gourmet. It’s pure, loud rib joy that ruins forks and excuses leftovers.

Worth every messy, delicious second. No regrets, honestly.

Ingredients

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2 racks baby back ribs: tender meat you’ll fight over, easy to pull off the bone.
Brown sugar (rub): sweet crust builder, sticky and caramelized after broil.
Smoked paprika: smokey note without a smoker, kind of cozy and rich.
Kosher salt: brings out the meat’s flavor, simple but crucial.
Black pepper: little bite and warmth, keeps things from tasting flat.
Garlic powder: savory backbone, reminds you it’s barbecue, not dessert.
Onion powder: adds depth and background flavor, subtle but smart.
Chili powder: mild heat with earthy tones, not too showy.
Cayenne pepper: optional kick, use if you like it with attitude.
Dry mustard: brightens the sauce, gives a tiny tangy edge.
Barbecue sauce: the personality layer, sweet, spicy, or tangy depending on bottle.
Apple cider vinegar or cola: acid or sweetness to cut richness, your call.
Worcestershire sauce: umami punch, makes the sauce taste grown up.
Brown sugar or honey glaze: glossy finish, extra sweet and sticky, crowd pleaser.
Water or chicken broth: keeps things moist, doesn’t let ribs go dry.

Ingredient Quantities

2 racks baby back ribs, about 4 to 5 pounds total, membrane removed if you want

2 tablespoons packed brown sugar (for the rub)

1 tablespoon smoked paprika

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper, optional

1/2 teaspoon dry mustard

1 cup barbecue sauce, use your favorite bottle

1/4 cup apple cider vinegar or cola, whichever you prefer

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar or honey for glazing, optional

1/4 cup water or low sodium chicken broth

How to Make this

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1. Pat the ribs dry and, if you want, pull off the membrane from the bone side by sliding a knife under it and grabbing with a paper towel; it makes them more tender but you can skip it if you’re lazy.

2. Mix the rub: 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder, 1/4 tsp cayenne (optional) and 1/2 tsp dry mustard; rub that all over both racks so theyre well coated.

3. Coil or cut the racks to fit the slow cooker, meat side out, stacking them if needed; pour 1/4 cup water or low sodium chicken broth into the bottom so it doesn’t burn.

4. Combine the sauce base in a bowl: 1 cup barbecue sauce, 1/4 cup apple cider vinegar or cola (your choice), and 2 tbsp Worcestershire sauce; pour half of this over the ribs, reserving the rest for glazing and finishing.

5. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and pulls at the bone but isnt falling completely apart.

6. When ribs are done, carefully lift them out and place on a foil lined sheet or grill pan; skim or pour the cooking liquid into a saucepan and bring to a simmer to reduce slightly for basting.

7. If you want sticky, caramelized ribs, mix 2 tbsp brown sugar or honey into the reserved sauce, brush generously over the ribs, then broil 3 to 5 minutes or grill over medium heat until the glaze bubbles and chars in spots; keep an eye so it doesnt burn.

8. Let the ribs rest 5 minutes, then slice between the bones with a sharp knife; spoon any extra reduced sauce over top for more flavor.

9. Serve with extra barbecue sauce on the side and save leftover juices for reheating or drizzling later. Enjoy, and dont be surprised if everyone asks for the recipe.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife (for trimming and slicing between bones)
3. Paper towels (for drying and grabbing the membrane)
4. Measuring cups and spoons
5. Small mixing bowl and spoon (for rub and sauce)
6. Slow cooker or crockpot
7. Tongs or sturdy spatula (to lift racks)
8. Foil lined baking sheet or grill pan
9. Small saucepan (to reduce cooking liquid)
10. Pastry brush (for glazing)

FAQ

Q: Can I use spare ribs instead of baby back ribs? A: Yes, spare ribs work fine but they are meatier and fattier, so they may need a bit longer in the crock pot and will be richer in flavor. Trim excess fat if you want it less greasy.

Q: Do I have to remove the membrane? A: No, you dont have to, but taking off the tough membrane on the bone side helps the rub and sauce stick better and makes the ribs more tender. Slide a butterknife under the membrane, grab it with a paper towel, and pull it off.

Q: How long do they cook in the crock pot? A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low gives more tender fall off the bone ribs, high is okay if you are short on time. Avoid overcooking by more than an hour or two or the meat can get mushy.

Q: Can I finish them on the grill or under the broiler? A: Absolutely. For a sticky glaze and char, brush on extra sauce or the brown sugar honey mix and grill for 5 to 10 minutes or broil 3 to 5 minutes until caramelized. Watch closely so they dont burn.

Q: What can I substitute for apple cider vinegar or cola? A: Use apple juice, white vinegar diluted with a little water, or even beer in a pinch. The liquid just keeps moisture and adds a tangy note, so flavors will change slightly depending on what you pick.

Q: How do I store and reheat leftovers? A: Cool ribs, wrap tightly or put in an airtight container and refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat in the oven at 275 F (135 C) covered with foil until warm, or slice and microwave with a splash of broth to keep them moist.

Crock Pot Barbecue Ribs Recipe Substitutions and Variations

Brown sugar (for the rub): try 1) coconut sugar for a less sweet, more caramel flavor; 2) light brown sugar if you only have dark, just cut a tad; 3) maple syrup — reduce other liquid a little since it’s a liquid, and press it into the ribs so it sticks better.
Smoked paprika: swap with 1) regular paprika plus a pinch of cumin or a tiny drop of liquid smoke for smokiness; 2) chipotle powder if you want more heat and smoke; 3) sweet paprika plus a few drops of soy sauce for depth.
Apple cider vinegar or cola: sub with 1) white vinegar diluted half and half with water for brightness; 2) fresh lemon juice for a brighter tang, use less cause it’s stronger; 3) beer or hard cider if you want malty notes.
Worcestershire sauce: use 1) soy sauce plus a splash of vinegar for umami; 2) balsamic vinegar mixed with a little soy or ketchup for sweet tang; 3) anchovy paste diluted in water if you want that savory boost.

Pro Tips

– Let the rub sit on the ribs for at least 30 minutes before cooking, or overnight in the fridge if you plan ahead. The salt and sugar need time to penetrate so you get more flavor and juicier meat.

– If you want tenderness but still want the ribs to hold together, stop cooking when the meat pulls back about 1/4 to 1/2 inch from the bone and a gentle tug causes the meat to come away but not crumble. Overcooking in a slow cooker is easy and makes them fall apart too much.

– Strain and reduce the cooking juices on the stove until slightly thickened before mixing with the reserved sauce. That concentrates flavor and helps the glaze stick instead of running off when you broil or grill.

– When broiling or finishing on the grill, brush several thin coats of glaze with a 1 to 2 minute wait between coats rather than one heavy coat. That builds a shiny, sticky layer without burning the sugar too fast.

Crock Pot Barbecue Ribs Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I swear these Slow Cooker Bbq Ribs come out so fall-off-the-bone and lacquered in sticky barbecue that I actually had to hide the leftovers before anyone else spotted them.

Servings

servings

Calories

700

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife (for trimming and slicing between bones)
3. Paper towels (for drying and grabbing the membrane)
4. Measuring cups and spoons
5. Small mixing bowl and spoon (for rub and sauce)
6. Slow cooker or crockpot
7. Tongs or sturdy spatula (to lift racks)
8. Foil lined baking sheet or grill pan
9. Small saucepan (to reduce cooking liquid)
10. Pastry brush (for glazing)

Ingredients

2 racks baby back ribs, about 4 to 5 pounds total, membrane removed if you want
2 tablespoons packed brown sugar (for the rub)
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon dry mustard
1 cup barbecue sauce, use your favorite bottle
1/4 cup apple cider vinegar or cola, whichever you prefer
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey for glazing, optional
1/4 cup water or low sodium chicken broth

Directions

Pat the ribs dry and, if you want, pull off the membrane from the bone side by sliding a knife under it and grabbing with a paper towel; it makes them more tender but you can skip it if you're lazy.
Mix the rub: 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder, 1/4 tsp cayenne (optional) and 1/2 tsp dry mustard; rub that all over both racks so theyre well coated.
Coil or cut the racks to fit the slow cooker, meat side out, stacking them if needed; pour 1/4 cup water or low sodium chicken broth into the bottom so it doesn't burn.
Combine the sauce base in a bowl: 1 cup barbecue sauce, 1/4 cup apple cider vinegar or cola (your choice), and 2 tbsp Worcestershire sauce; pour half of this over the ribs, reserving the rest for glazing and finishing.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and pulls at the bone but isnt falling completely apart.
When ribs are done, carefully lift them out and place on a foil lined sheet or grill pan; skim or pour the cooking liquid into a saucepan and bring to a simmer to reduce slightly for basting.
If you want sticky, caramelized ribs, mix 2 tbsp brown sugar or honey into the reserved sauce, brush generously over the ribs, then broil 3 to 5 minutes or grill over medium heat until the glaze bubbles and chars in spots; keep an eye so it doesnt burn.
Let the ribs rest 5 minutes, then slice between the bones with a sharp knife; spoon any extra reduced sauce over top for more flavor.
Serve with extra barbecue sauce on the side and save leftover juices for reheating or drizzling later. Enjoy, and dont be surprised if everyone asks for the recipe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.