These slow cooker ribs are perfectly tender and juicy, and fall-off-the-bone delicious. A flavorful dry rub and homemade BBQ sauce take them over the top! With easy prep, they taste just as good as grilled without all the work.
If you couldn’t tell already by Instant Pot Honey Garlic Chicken, 30-Minute Maple Glazed Pork Chops, and Overnight Einkorn Pizza Dough, I like my dinners quick and easy.
Let me guess – you too?
I’ve been looking for ways to take some of my favorite recipes and make them:
- Easier
- Faster
- MORE delicious
These easy slow cooker ribs are exactly that!
THE SECRET TO COOKING RIBS IN SLOW COOKER
When I was a kid, we used to have dinner at my grandparents’ house every so often. During the winter, my grandma would have several links of Polish sausage and sauerkraut going in the slow cooker.
In the summer, my grandpa would be firing up the grill, getting ready to put on a couple of slabs of ribs. His BBQ ribs were fall-off-the-bone tender, and he always said his secret ingredient was Kraft barbecue sauce.
As much as I loved my grandpa, we’d have to agree to disagree on that barbecue sauce. The number one ingredient is high fructose corn syrup, which was one of the first ingredients we kicked out of our house when we first started our real food journey.
While my grandpa always said the secret to his ribs was the barbecue sauce, my dad (a chef) later told me that the secret to perfectly tender ribs was to BAKE them first in the oven for a few hours, AND THEN finish them on the grill.
So, of course, I use a similar process when I make slow cooker pork ribs. The result is ribs that are bursting with flavor!
SLOW COOKER RIBS RECIPE INGREDIENTS
To start cooking ribs in slow cooker, here’s what you’ll need:
- Onion. Sliced onions make a base layer for the ribs to sit on, so heat can circulate all around them, and they cook evenly.
- Chicken Broth. You can also use another liquid, like beer, apple juice, or orange juice (use whatever you have on hand). Each will impart a slightly different flavor.
- Spices for Dry Rub: Paprika + Black Pepper + Garlic Powder + Onion Powder + Salt
- Pork Ribs. Baby back ribs or spare ribs work here. I prefer pork ribs over beef ribs, because they are a bit leaner and take less time to cook.
- Barbecue Sauce. Here’s my Homemade Sauce.
Homemade Barbecue Sauce is CRAZY flexible and super easy to make. We sometimes make substitutions based on what we have (or don’t have), like…
- Tomato paste, for half the ketchup
- Honey, instead of brown sugar (and the amount is halved too).
- All spicy mustard for a bold flavor.
- Any mix/match of whatever vinegar I have, or if I just want to use up what’s left of a few different bottles taking up room in my pantry.
HOW TO COOK RIBS IN SLOW COOKER
Step 1. Place the sliced onion in a single layer at the bottom of the slow cooker. I have and recommend this 6-quart slow cooker.
Step 2. Mix the spices in a small bowl. As written, this dry rub for ribs is enough for one slab of ribs. If you’re making two slabs, double the spices.
Step 3. Generously cover both sides of the ribs with the spice rub.
Step 4. Place ribs in the slow cooker with the meat side up (and bone side down). It’s okay if the slabs overlap a little bit.
Step 5. Cook ribs in slow cooker on high for 4 hours for perfectly tender ribs. If you want them to have a bit more of a bite and less fall-off-the-bone feel, set the cooking time for 3 ½ hours.
Step 6. Preheat the broiler to high.
Step 7. Meanwhile, use a pair of tongs to carefully remove the ribs from the slow cooker and place them on a baking sheet or in a 9×13 glass baking dish with a lid.
Note: I recommend approaching the crockpot ribs from the very end and sliding as much of the tongs underneath the ribs as possible so that nearly the entire slab is resting on the tongs. (This helps to keep the ribs together, instead of falling apart.
Step 8. When the broiler is ready, generously brush the ribs with barbecue sauce and broil for 5 minutes. You CAN keep them in there for another minute or two, but I’ve found that 5 minutes gives the caramelized outside yet still leaves the meat inside very tender.
Store any rib leftovers in an airtight container in the refrigerator for 3-4 days.
Psst! If you’re going to add salt to this slow cooker ribs recipe, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
COUNTRY RIBS CROCKPOT RECIPE TIPS
Just a few quick helpful tips before you make your own batch of yummy country ribs crockpot style:
- I’ve never tried slow cooking these ribs on low. If you want to try it, I’d suggest setting the timer for 8 hours and going from there.
- I have this 6-quart slow cooker, and I can fit two racks of ribs in it without the meat touching the lid. It’s fine if the ribs touch each other, but you don’t want the ribs crammed in your slow cooker so much that there’s no airflow. You need the lid to sit on the crockpot correctly, too. Use your best judgment as to how many slabs you can cook at one time.
- I’m using a very basic rub on these ribs, and it won’t fall off into the juices, so feel free to get fancy if you have any fun spice rubs in your spice cabinet!
- I’m a HUGE fan of pork from Butcher Box – honestly, it tastes NOTHING like pork from the grocery store, and it’s worth every penny. Here’s my honest review of Butcher Box, and my post on how to make Butcher Box worth the cost! If quality meat is important to you, it’s worth looking into it to see if it’s a good fit for you and your family. Check out the current offer for Crumbs readers here.
SERVE WITH SLOW COOKER SHORT RIBS
This tender, juicy crockpot recipe for ribs is the star of the meal for sure, but here are some of our favorite sides:
- Stovetop Mac and Cheese
- Caramelized Onions and Swiss Chard
- Garlic Green Beans
- Cast Iron Skillet Cornbread
- Cloud Dinner Rolls
- Instant Pot Steamed Veggies
- Delicata Squash Salad with Apples and Cranberries
MACRO-FRIENDLY SLOW COOKER RIBS
Ribs have a higher ratio of fat to protein than some other cuts of meat, although baby back ribs are generally leaner than spareribs. Still, it’s something to keep in mind when tracking your macros for a meal like slow cooker ribs.
Regardless of which type of ribs you choose, fill your plate with plenty of produce, and stick to lower-fat side dishes like steamed vegetables, skillet green beans, or a side salad.
We’re not on a diet here, folks! You can absolutely enjoy slow cooker short ribs and still hit your nutrition goals!
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
RECIPE RIBS SLOW COOKER FAQS
Do you need liquid when cooking pork ribs in a slow cooker?
For slow cooker baby back ribs, you do not need a lot of liquid. This slow cooker ribs recipe calls for 1 cup of liquid, just enough to keep the ribs moist. The ribs do not need to be covered in liquid.
What can I use instead of apple juice for ribs?
Apple juice can be substituted for ribs with orange juice, chicken stock (try my frugal homemade recipe), beer, or whatever you have!
How long does it take to cook ribs in slow cooker?
This slow cooker short ribs recipe cooks for about 4 hours. If you want them to have a bit more of a bite and less fall-off-the-bone feel, set the timer for 3 ½ hours. You don’t want to cook the ribs for much longer than 4 hours on high, or they will start to dry out.
MORE DELICIOUS SLOW COOKER RECIPES
- The Very Best Slow Cooker Carnitas
- Slow Cooker Brisket
- Classic Slow Cooker Pot Roast
- Slow Cooker Salsa Chicken
- Slow Cooker Beef Stew
- Slow Cooker Baked Beans
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These slow cooker ribs are perfectly tender and juicy, and fall-off-the-bone delicious. A flavorful dry rub and homemade BBQ sauce take them over the top! With easy prep, they taste just as good as grilled without all the work.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
- Category: Main Meals
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 cup chicken stock, beer or apple juice or orange juice (use whatever you have on hand) (240g)
- ½ Tbsp paprika
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 slabs of ribs (1800g)
- 2 cups of your favorite barbecue sauce (here’s my homemade BBQ sauce) (500g)
- 1 onion, sliced (optional)
Instructions
- Place sliced onion in a single layer at the bottom of the slow cooker. I have and recommend this 6 quart slow cooker.
- Mix the spices in a small bowl. As written, these spices are enough for one slab of ribs. If you’re making two slabs, double the spices.
- Generously cover both sides of the ribs with the spice rub.
- Place ribs in the slow cooker with the meat-side up (and bone-side down). It’s okay if the slabs overlap a little bit.
- Cook on high for 4 hours for perfectly tender ribs. If you want them to have a bit more of a bite and less fall-off-the-bone, set the timer for 3 ½ hours.
- Preheat the broiler on high.
- Meanwhile, use a pair of tongs to carefully remove the ribs from the slow cooker and place them on a baking sheet or a 9×13 glass baking dish with a lid. I recommend approaching the ribs from the very end and sliding as much of the tongs underneath the ribs as possible so that nearly the entire slab is resting on the tongs. (This helps to keep the ribs together, instead of falling apart.)
- When the broiler is ready, generously coat the ribs with barbeque sauce and place under the broiler for 5 minutes. You *can* keep them in there for another minute or two, but I’ve found that 5 minutes gives us the caramelized outside yet leaves the inside meat still very tender.
Notes
- I’ve never cooked these ribs on low. If you want to try it, I’d suggest setting the clock for 8 hours and going from there.
- I have this 6-quart slow cooker and I can fit two racks of ribs in it without the meat touching the lid. It’s fine if the meat touches each other, but you don’t want the ribs crammed in your slow cooker so much that there’s no airflow. You need the lid to sit on top correctly too. Use your best judgment as to how many slabs you can cook at one time.
- I’m using a very basic rub on these ribs and it won’t fall off into the juices, so feel free to get fancy if you have any of those fun rubs in your spice cabinet!
Just wondering if I can use chicken broth instead of chicken stock? or any other options rather than making the stock.
Nikki, any stock or broth will work.
I follow your blog from Australia but sometimes the different names of ingredients are a bit confusing.
I am going to make Slow Cooker Ribs and want to make your homemade BBQ sauce. Is the mustard you use to dry ground seeds or an already prepared moist mixture?
Already prepared Helen. Feel free to ask any questions to clarify the recipes!
I do not have a broiler. Do I need to put these on the grill then or is there another way to finish them off?
The grill will work Yvonne. Anything that can provide a direct source of heat will do it!
I am confused about the glass lid during the broiling time. Do you put the glass lid on while they’re broiling?
Hi Deborah, Yes if you have the glass lid use that for the broiling time. It helps keep them moisture in and prevents the ribs from drying out.
The best ribs recipe. So very scrumptious.
We have a new favorite
I’m so glad you like the ribs Adrian!