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Tender Slow Cooker BBQ Ribs Recipe Easy Fall-Off-The-Bone Juicy Ribs

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These slow cooker BBQ ribs are tender, juicy, and packed with smoky flavor, perfect for a hassle-free, comforting meal with minimal hands-on time.

Ingredients

Scale
  • 23 pounds pork spare ribs or baby back ribs, trimmed of excess fat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • ¼ teaspoon chili powder or cayenne pepper (optional)
  • 1 to cups BBQ sauce (240360 ml), homemade or store-bought
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Remove the thin silver skin from the back of the ribs if attached and pat ribs dry with paper towels.
  2. In a small bowl, mix salt, black pepper, garlic powder, smoked paprika, brown sugar, onion powder, and optional chili powder or cayenne pepper.
  3. Rub the spice mix evenly over both sides of the ribs.
  4. In another bowl, combine BBQ sauce, apple cider vinegar, and Worcestershire sauce; stir well.
  5. Coil or layer ribs meat side up in the slow cooker and pour sauce mixture over ribs, coating evenly.
  6. Cover and cook on low for 6 to 8 hours until meat is tender and pulls away easily but still holds together.
  7. Optional: Transfer ribs to a foil-lined baking sheet, brush with extra BBQ sauce, and broil on high for 5-7 minutes for a caramelized finish.
  8. Let ribs rest for a few minutes before cutting to allow juices to redistribute.

Notes

Remove the membrane from the back of the ribs for tenderness. Avoid opening the slow cooker lid during cooking to maintain heat. Broiler finish is optional but adds a sticky, caramelized glaze. Sauce can be thickened with cornstarch slurry if too thin after cooking. Adjust spice level by adding cayenne or chili powder. For gluten-free, verify BBQ and Worcestershire sauces. Leftovers store well in fridge up to 3 days or frozen up to 3 months.

Nutrition

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