These melt-in-your-mouth slow cooker ribs deliver restaurant-quality results with just 10 minutes of prep time. After a gentle 4.5-hour simmer in the crockpot, you’ll have tender, juicy ribs that effortlessly fall off the bone.
Perfect for busy weeknights or weekend gatherings, this foolproof recipe transforms tough meat into a succulent feast without requiring you to hover over the stove. At 716 calories per serving, these ribs offer a protein-packed meal that’s worth every bite.
Ingredients Section
- Pork Ribs: 1 rack (about 2 lbs), choose fresh meat for best results
- BBQ Sauce: 32 ounces, select your favorite brand or homemade
- Seasonings: Salt and freshly ground black pepper to taste
- Garlic Powder: 1 teaspoon, adds savory depth
- Onion Powder: 1 teaspoon, enhances overall flavor
- Brown Sugar: 1 teaspoon, brings subtle sweetness
Instructions Section
- Preparation: Preheat your oven to 400°F and generously season ribs with salt and pepper on both sides
- Season: Apply garlic powder, onion powder, and brown sugar evenly on all sides of the ribs
- Initial Baking: Line baking sheet with foil, bake ribs for 15 minutes per side
- Slow Cooker Setup: Place ribs around slow cooker interior with meat facing outward (tip: use a liner for easy cleanup)
- Sauce Application: Cover ribs with BBQ sauce, saving some for serving later
- Final Cooking: Cover and cook on LOW for 4-6 hours until tender
- Serving: Finish with extra BBQ sauce and serve while warm
Cooking Techniques
Let’s talk about making these ribs extra tasty! The magic happens in two steps – first, we wake up all those spices in a hot oven, then let the slow cooker do its thing. The initial high-heat bake at 400°F helps the seasoning stick to the meat and starts building amazing flavor.
When you move the ribs to your slow cooker, place them meat-side out against the wall of the pot – this helps them cook evenly and makes them easy to remove later.
Pro Tips for Perfect Ribs
Want to know the secret to amazing ribs? Keep an eye on them during the last hour of cooking. They should be tender but still holding onto the bone – if they’re falling apart, they’ve gone too far! For extra-easy cleanup, grab a slow cooker liner before you start.
And here’s a neat trick: pat your ribs dry with paper towels before adding the seasoning – this helps everything stick better and creates a tastier outside layer.
Storage Tips
Got leftover ribs? Lucky you! Let them cool down, then wrap them up tight in foil or pop them in an airtight container. They’ll stay good in your fridge for up to 4 days.
When you’re ready to eat them again, warm them up slowly in a 250°F oven with a splash of water and extra BBQ sauce – they’ll taste almost as good as day one! You can also freeze them for up to 3 months – just remember to wrap them super well to prevent freezer burn.
Serving Suggestions
These ribs love classic BBQ sides! Try them with creamy coleslaw, baked beans, or corn on the cob. For a fresh twist, whip up a crisp green salad or some roasted veggies. Don’t forget extra BBQ sauce on the side – warm it up a bit for the best flavor. And keep some wet wipes handy – these ribs are deliciously messy!
Slow Cooker Ribs
Equipment
- Slow Cooker
- Baking sheet
Ingredients
- 1 rack pork ribs about 2 lbs
- 32 ounces BBQ sauce
- to taste salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
Instructions
- Preheat oven to 400 degrees F.
- Season the ribs generously on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides of the ribs.
- Pre-Bake: Line a large baking sheet with tinfoil or parchment paper. Bake the ribs on prepared pan for 15 minutes. Flip the ribs to the other side and bake for another 15 minutes.
- Slow Cook: (I like to use a slow cooker liner, for easy clean-up). Place the rack of ribs around the inside of the slow cooker, meat side facing out. Alternately, cut the ribs into a few sections and place them in the slow cooker.
- Smother them in some barbecue sauce, reserving some sauce for serving later. Cover and cook on LOW for 4-6 hours, until tender but not falling off the bone.
- Serve warm with extra barbecue sauce slathered on top.
