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Easy Slow Cooker Ribs

Fall-off-the-bone tender ribs made effortlessly in your slow cooker with minimal prep and maximum flavor. The low, steady heat transforms tough connective tissue into gelatin while the sauce caramelizes and clings to every bone.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 racks baby back ribs about 5 pounds total, membrane removed
  • 1/2 cup barbecue sauce store-bought or homemade
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1/4 cup beef broth

Equipment

  • Large slow cooker (6-quart capacity)
  • Sharp knife for trimming ribs
  • Cutting board
  • Small mixing bowl
  • Measuring spoons and cups
  • Wooden spoon or silicone spatula
  • Paper towels
  • Serving platter

Method
 

  1. Lay the rib racks on a cutting board and flip them bone-side up. Use a sharp knife to lift the thin membrane covering the bones, then peel it off entirely.
  2. Look for large pockets of fat on the underside of the meat and trim them away with a knife.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using. Stir until the spices are evenly blended with no lumps.
  4. Pat the ribs dry with paper towels to help the rub stick. Rub the spice mixture all over both sides of each rack, pressing gently so it adheres to the meat.
  5. In the same small bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and beef broth.
  6. Place one rib rack on the bottom of your slow cooker, standing it upright if needed or coiling it. Place the second rack on top, nestling it against the first.
  7. Pour the sauce mixture over and around the ribs, making sure some liquid touches the bottom and sides of the slow cooker.
  8. Cover the slow cooker and set it to low heat for 6 hours.
  9. After 6 hours, carefully open the lid. Lift one rib with tongs; if meat pulls away easily from the bone and bends without snapping, the ribs are done.
  10. Let the ribs sit in the slow cooker for 10 minutes before serving to allow juices to redistribute throughout the meat.

Notes

If you like a thicker, more concentrated sauce, transfer the cooked ribs to a serving platter, set your slow cooker to high, and let the cooking liquid simmer uncovered for 20 to 30 minutes while the ribs rest. Remove the membrane from the underside of the ribs before cooking for best results. Resist lifting the lid constantly during cooking as this releases heat and adds cooking time.