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Slow Cooker Barbecue Ribs
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5 from 1 vote

Slow Cooker Barbecue Ribs

Easy Slow Cooker Barbecue Ribs are fall of the bone amazing! Perfect for busy weeknights or lazy weekend dinners, these Crock Pot ribs are sprinkled with a simple rib rub, slow cooked to perfection and then finished off with a your favorite BBQ sauce.  Let your slow cooker do the work to deliver sticky, melt-in-your-mouth ribs!
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 16
Calories: 382.9kcal

Ingredients

Rib Rub

  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 1/2 tablespoon brown sugar

Easy Slow Cooker Ribs

  • 3 pounts pork baby back ribs
  • 1/2 cup chicken stock
  • 1/2 large onion, chopped
  • 4-5 cloves garlic, minced
  • 1 cup favorite BBQ sauce

Instructions

  • To make these slow cooker ribs, start by removing the baby back ribs from the store packaging, wash and pat dry. Trim off any large sections of excess fat and any silver skin membrane left on the back of the rack and set aside.
  • In a small bowl, combine all ingredients for the rib rub and then apply the rib rub liberally to both sides of the rib rack. Add the entire spiced rack of ribs to the slow cooker. Pour half of your barbecue sauce over the ribs and then add chopped onion, chicken stock and garlic to the slow cooker.
  • Cook for 6-7 hours or until meat is tender and pulls away from the bone. Transfer ribs to a baking sheet pan covered in foil and brush ribs with remaining barbecue sauce. Set oven to Broil and slide your ribs right under the broiler for 3-5 minutes or until beginning to char and blacken the edges. Watch carefully... don't let these babies burn!! Gently remove from the pan, cut ribs apart and serve immediately.

Notes

  • Start by removing the silver membrane from the back. You can just slip a knife under it and pull it right off. If you’re having trouble finding the membrane on the back of your ribs, your ribs may already have it removed.  
  • Inspect your rib rack for bone pieces/shards as they can sometimes be present from the butcher cutting the ribs. Remove and toss away any loose pieces.
  • Cut your rack of ribs into manageable pieces, if necessary, so that it will fit into your slow cooker. 
  • Do not lift the lid to your slow cooker. This will increase your cooking time. Just let your slow cooker do the work for you.
  • Move you ribs gently to your prepared baking pan. They are super tender and will fall apart :)
  • Watch your ribs closely under the broiler. You want the blackened caramelized ends but you don't want them burnt!

Nutrition

Serving: 16g | Calories: 382.9kcal | Carbohydrates: 10.9g | Protein: 24.9g | Fat: 25.8g | Saturated Fat: 9.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 11.5g | Cholesterol: 103mg | Sodium: 540.8mg | Potassium: 303.5mg | Fiber: 0.2g | Sugar: 10.3g | Vitamin C: 0.8mg | Calcium: 43mg | Iron: 2.4mg