Go Back
Fall-Off-The-Bone Slow Cooker BBQ Ribs Recipe

Fall-Off-The-Bone Slow Cooker BBQ Ribs

Tender pork ribs are slow-cooked with a brown sugar spice rub and barbecue sauce, then broiled until glossy, sticky, and lightly charred. This crockpot recipe makes 4 to 6 servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb Pork baby-back ribs or St. Louis-style spare ribs
  • 1 cup Barbecue sauce
Finishing Sauce
  • 1/2 cup Barbecue sauce
Dry Rub
  • 1/4 cup Packed light brown sugar
  • 1 tablespoon Paprika
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Chili powder
  • 1/4-1/2 teaspoon, optional Cayenne pepper
Optional Flavor Additions
  • 1 tablespoon, optional Apple cider vinegar
  • 1 teaspoon, optional Liquid smoke

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of the ribs, then cut the rack into 3 to 4 rib sections so the pieces fit comfortably in the slow cooker.
  2. Combine the brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, chili powder, and optional cayenne. Rub the mixture generously over every side of the ribs.
  3. Spread a small amount of the barbecue sauce in the bottom of the slow cooker. Arrange the rib sections upright or in layers, keeping the meaty sides facing outward when possible.
  4. Pour or brush 1 cup of barbecue sauce over the ribs, then add the optional apple cider vinegar and liquid smoke. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
  5. When the meat is very tender and has pulled back noticeably from the bones, carefully transfer the ribs to a foil-lined baking sheet. Brush the ribs with the remaining 1/2 cup barbecue sauce.
  6. Broil for 3 to 5 minutes, or grill briefly, until the sauce is glossy, caramelized, and slightly charred. Watch closely because barbecue sauce can burn quickly.

Notes

LOW cooking generally gives the best texture. Ribs are ready when a fork slides easily into the meat and the rack may nearly fall apart when lifted. Pork should reach at least 145°F followed by a three-minute rest, although ribs are usually cooked well beyond that temperature for tenderness.