There’s something magical about coming home to the aroma of tender, juicy slow cooker BBQ ribs that have been simmering all day.
This recipe has become a go-to in my kitchen for effortless weeknight comfort or game-day feasts—minimal prep, maximum flavor, and always a crowd favorite!
Why I Love This Recipe
Incredibly tender with barely any effort
Perfect balance of smoky, savory, and sweet
Just a few pantry spices make a killer dry rub
No oven time required until the final caramelized finish
Great for feeding a hungry crowd or meal prep
What You’ll Need (Ingredient Highlights)
Baby back pork ribs – Meaty and ideal for slow cooking
Smoky dry rub – Brown sugar, paprika, and spices build deep flavor
Onion and garlic – Add subtle aroma and moisture
Water – Keeps everything juicy in the slow cooker
BBQ sauce – Use your favorite for that glossy, sticky finish
Pro Tips Before You Start
Always remove the membrane for best texture and flavor
Rub generously on both sides—don’t be shy!
If needed, cut racks into 2–3 pieces to fit your cooker
Don’t skip the broil step—that caramelized BBQ crust is everything
Use middle oven rack to avoid burning during broil
How to Make Slow Cooker BBQ Ribs
Step 1: Remove the Membrane
On the back side of the ribs, slide a paring knife under the thin membrane.
Wiggle it to loosen the layer, then grip it with your fingers or a paper towel and peel it off completely.
Step 2: Season the Ribs
Pat the ribs dry with a paper towel. In a small bowl, mix together all dry rub ingredients.
Rub the seasoning all over the ribs, coating both sides thoroughly.
Step 3: Load the Slow Cooker
Place the ribs in your slow cooker—stand them up or curl them around the inside.
Add the sliced onions, minced garlic, and water to the center. Close the lid tightly.
Step 4: Cook Low and Slow
Cook on LOW for 6 hours (or 6.5 hours if using up to 4 pounds of ribs) until tender but still holding together.
Don’t overcook—they should be soft but not falling apart completely.
Step 5: Transfer and Prep for Broil
Carefully remove ribs from the slow cooker and transfer to a large baking sheet.
If needed, cut into sections first to make them easier to handle.
Step 6: Broil with BBQ Sauce
Brush your favorite BBQ sauce all over the ribs.
Broil on the middle oven rack for 2–4 minutes, just until the sauce caramelizes and bubbles.
Step 7: Serve and Enjoy
Serve warm with extra BBQ sauce on the side, and even some of those slow-cooked onions if you like!
What to Serve It With
Creamy coleslaw or potato salad
Cornbread or soft dinner rolls
Baked beans or mac and cheese
Grilled corn on the cob
Pickles and a cold beer or iced tea
Variations / Substitutions
Try beef short ribs if you prefer beefy flavor
Use a spicy BBQ sauce for extra kick
Add liquid smoke to the water for more smoky depth
Use apple cider vinegar instead of water for a tangy twist
Add a dash of maple syrup to the dry rub for sweetness
Storage & Leftovers
Store leftover ribs in an airtight container in the fridge for up to 3–4 days
Reheat in the oven at 300°F, covered, until warmed through
Freeze cooked ribs for up to 2 months; thaw and broil again for crisp edges
Shred leftover rib meat for sandwiches or tacos!
FAQs
Do I have to remove the membrane?
Yes, it helps the seasoning soak in and prevents tough bites.
Can I cook these on HIGH instead?
You can, but LOW is strongly recommended for tenderness. HIGH for 3.5–4 hours as a backup.
What’s the best BBQ sauce to use?
Any favorite will work—sweet, smoky, spicy, or even homemade!
Can I use spare ribs instead of baby back ribs?
Yes, just adjust cook time slightly as they are meatier.
Why do I need to broil at the end?
It caramelizes the sauce and gives you that signature sticky finish.
Can I make these ahead of time?
Absolutely. Refrigerate after slow cooking, then broil just before serving.
Do I need to line the slow cooker?
No need to line it, but spraying lightly with oil makes cleanup easier.
Final Thoughts
These slow cooker BBQ ribs are hands-down one of the easiest, most satisfying dishes I’ve made. They’re sticky, smoky, savory, and fall-apart tender every time.
Whether you’re hosting a backyard get-together or just want to treat yourself midweek, this recipe never disappoints.
