These luscious, perfectly tender Slow Cooker Barbecued Ribs are prepped in about 10 minutes and cooked long and low. You may just never go back to cooking them on the grill again!
I remember when I was much younger trying many times, always unsuccessfully, to cook pork ribs on a barbecue grill. Usually, the flame was too hot, and the ribs burned to a crispy, unappetizing, black piece of carbon. Or the fire was too cool, and the ribs sizzled away for hours, becoming tough and unappetizing in the process.
I finally gave up trying, and we just visited our local barbecue place whenever we had a craving for some of that smoky-sweet goodness. Until…I came up with the idea of using a slow cooker to help me create tender, perfectly cooked ribs.
It just seemed logical to me. I’d give the ribs a head start in the oven and then finish them off low and slow in the crockpot. And it works perfectly. Luscious, tender ribs cooked to perfection every time. You’re sure to enjoy these!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven and Slow Cooker
Total Time: 6 Hours, 55 Minutes
Servings: 8
Primary Ingredient(s): Pork spareribs, barbecue sauce
Skill Level: Easy
What You’ll Like About This Recipe
- It’s stress-free and so easy! Only 10 minutes of this recipe is prep time. The rest is hands-off.
- All you’ll need are the ribs, some salt and pepper, and barbecue sauce.
- They’re good for almost any occasion. Make them ahead for game day, a special event, or just for a satisfying dinner with the family.
WHAT PEOPLE ARE SAYING …
““6 hours on low in the slow cooker, and they were FANTASTIC. Absolutely some of the best ribs I have ever had.”
— Olivia
Ingredient Notes
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- Pork Spareribs – I use spareribs for this recipe, but I expect it would work equally well with baby back or country style ribs.
- Salt and Black Pepper – Simple seasonings you already have in your kitchen. Use them on both sides of the ribs.
- Barbecue sauce – I use my family’s bbq sauce recipe that has been handed down through many generations. It’s a vinegar-based sauce and not at all sweet. Use any sauce recipe or purchased sauce that your family enjoys.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Slow Cooker Barbecued Ribs
- Cover a baking pan with heavy-duty aluminum foil and spray it well with cooking spray.
- Cut the ribs into serving-sized pieces with 1 or 2 rib bones per piece. Generously salt and pepper both sides.
- Place the ribs on the prepared baking pan and cook in a 400-degree oven for 30-45 minutes until they have a light golden brown color. Turn once or twice during the cooking time.
- Remove the baking sheet from the oven.
- Coat the inside of a large 6-quart slow cooker with cooking spray.
- Place a single layer of ribs in the slow cooker. Spoon about 1/2 cup of barbecue sauce over the top.
- Continue layering ribs and sauce as in step 6 until all the ribs are in the crockpot. Pour any remaining sauce over and around the ribs.
- Cover and cook on the lowest heat setting for approximately 6 hours. Be sure to stir the pot once during the cooking time to prevent burning. If the sauce seems too thick and in danger of burning add about 1/2 cup of water and stir well.
- After about six hours of cooking, check with a meat thermometer to make sure the ribs are done. See the Questions section below for temperature information.
Recipe Variations
- You can use dry rubs or other seasonings if you like. I only use salt and pepper for this recipe, but you can use garlic, onion powder, paprika, cumin, dry mustard, red pepper flakes, or cayenne, depending on the flavor profile you want. A generous sprinkle of smoked paprika gives a nice smoky flavor to the finished ribs.
- I use my homemade barbecue sauce, but you can use your favorite brand…or try something new like honey BBQ, smoky BBQ, or chipotle BBQ. If you’re feeling adventurous, take a purchased sauce and make it your own by adding one or more ingredients such as liquid smoke, cherry juice, apple juice, or brown sugar.
- This technique works well with almost any cut of ribs. As I said above, baby back ribs or boneless ribs (country style) would work with this recipe.
Tips
- If you have a large oval shaped slow cooker, it will be perfect for this recipe. The long ribs fit into an oval cooker much easier than a smaller round style.
- Always wait and put the sauce on the ribs only when they’re going into the slow cooker. Sauce in the oven will just burn and make a big mess.
- Be sure to remove the membrane from the ribs before cooking (see more info in the Questions section below.)
How To Store Leftovers
To store leftovers, wrap closely in aluminum foil, then place in an airtight container. You can keep the leftovers in the fridge for 3-4 days before they lose their freshness.
Serving Suggestions
Serve the ribs piled on a platter or directly from the slow cooker with additional barbecue sauce on the side. The traditional side dishes for barbecued ribs in my area are potato salad, coleslaw, and baked beans with a slice or two of plain white loaf bread. They also go well with black bean and corn salad or black eyed pea salad.
Questions About Barbecued Ribs
Regardless of the type of ribs you may be cooking, spareribs or baby back ribs, you’ll need to remove the membrane, or silverskin, beforehand. If you leave it on, the seasonings won’t penetrate as well, and the membrane itself will cook up with a very unpleasant texture. If you’re not sure how to remove the membrane, here’s a great YouTube video that will show you how step-by-step.
First, let me say that cooked ribs should not be falling off the bone tender. In the barbecue world, those are called “restaurant ribs” and are considered to be overcooked. I know this because I’m a certified Memphis barbecue judge 🙂. For correctly cooked ribs, the meat should still be attached to the bone but should come away when tugged on. In addition, the meat should still have a slight “chew” to it.
Second, even though pork is technically done at 145 degrees, ribs require a bit higher temperature in order for the collagen to break down into gelatin for the most desirable bite. That happens at about 165 degrees.
Having said all that, however, if you like your ribs falling off the bone, then that’s the way you should cook them! In that case, take them up to between 195 and 205 degrees.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Slow Cooker Barbecued Ribs
Ingredients
- 4 pounds pork spareribs (membrane removed – see post for reference)
- salt and pepper
- 3 cups barbecue sauce
Instructions
- Cover a baking pan with heavy-duty aluminum foil and spray it well with cooking spray.
- Cut the ribs into serving-sized pieces with 1 or 2 rib bones per piece. Generously salt and pepper on both sides of the ribs.
- Place the ribs on the prepared baking pan and cook in a 400-degree oven for 30-45 minutes until they have a light golden brown color. Turn the ribs once or twice during the cooking time.
- Remove the ribs from the oven.
- Coat the inside of a large 6-quart slow cooker with cooking spray.
- Place a single layer of ribs in the slow cooker. Spoon about 1/2 cup of barbecue sauce over the ribs.
- Continue layering ribs and sauce as in step 6 until all the ribs are in the crockpot. Pour any remaining sauce over and around the ribs.
- Cover and cook on the lowest heat setting for approximately 6 hours. Be sure to stir the pot once during the cooking time to prevent the sauce and ribs from burning. If the sauce seems too thick and in danger of burning add about 1/2 cup water and stir well.
- After about six hours of cooking, check the ribs with a meat thermometer to make sure they're done. See the post for temperature information.
Notes
- To store leftovers, wrap the ribs tightly in aluminum foil, then place them in an airtight container. You can keep them in the fridge for 3 days before they start losing their freshness.
- If you have a large oval shaped slow cooker, it will be perfect for this recipe. The long ribs fit into an oval cooker much easier than a smaller round style.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 7, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hi Lana these look delicious! I have a question for you. My husband doesn’t like saucy ribs. I do yellow mustard and a dry rub before cooking. What would you recommend putting in the slow cooker to help them stay moist? Can’t wait to try this method. Thanks so much for so many great recipes and tips.
I’m not sure exactly what you’re asking, Alysha, but I think you want to know what you could use in place of the barbecue sauce? If so, you might try an equal amount of chicken broth, though I’ve never tested that.
My family had a vinegar based BBQ sauce…..always my favorite! I wish I had paid more attention on how imy Father made it. Would you share your family recipe?
Has anyone tried starting these in the slow cooker and finishing them on the grill? What did you do and how did it turn out?
Oven-braising then grilling is the technique used for ribs in many high-end steak & chop houses; I already do a version of this at home but I’d love to replace the oven-braising step with using the slow cooker instead.
Thanks in advance for all responses!
If the Taylor family BBQ sauce recipe is as good as it is sounding , and you can’t for fear of ‘death’ or worse, share the recipe…..why don’t you guys consider bottling and selling the already made sauce? Sounds like a win-win situation to me. : – )
Going to have to make these. I just saw ribs on sale this week at one of our grocery stores, too.
I have used this method myself! I do turn the ribs in the oven after 30 minutes and continue for 15 more minutes. For bbq sauce, Cattlemen’s is my favorite. I have also found that putting some coils of aluminum foil at the bottom of the slow cooker helps keep the bottom ribs out of the bottom of the pan so you don’t have to stir them to keep them from burning. I also like to coat the ribs before putting them in the slow cocker so that both sides of the ribs have a coating!
What Size cockpot are your receipts made for? Out would help to know how many pounds of ribs for what size cockpot
Jeannine – I used two racks of ribs in this recipe. I cut them into individual servings before putting them in the crockpot.
OK, I’m doing ribs your way! They look awesome.
Wow what a great idea. Will have to give that a go. We love ribs in our house. Not sharing your family’s secret sauce then? It’s great to have these special recipes that are handed down.
Hey Nanna Bananna~
Just saw the slow cooker rib recipe. Man, that one looked great. Gonna try it~ Thanks
I was looking for a method of cooking ribs in a slow cooker when I came across your blog. I liked how you had photos of your process and thought it looked good so I decided to try it with baby back ribs. I used this recipe for the bbq sauce, and only had to cook the ribs about 20 minutes in the oven to lightly brown them. Other than that everything was as promised. 6 hours on low in the slow cooker, and they were FANTASTIC. Absolutely some of the best ribs I have ever had. Thank you so much for posting this!
Hi Olivia – I’m so glad you enjoyed the recipe. It’s a great, easy way to make ribs, isn’t it?
These look so good I have to make them, but it’s 1:30 AM maybe I should make them now and have ribs for breakfast?
My family loved the ribs! Finally something everyone will eat and it couldn’t of been any easier to make. Thanks so much :)
I’m so glad you all liked it! Nothing makes me feel better than when someone tries one of my recipes and they really like it.
These look absolutely amazing! Thanks for sharing the link on Food Bloggers.
You’re welcome! I hope you’ll try them and let me know how they worked out for you.
These look so good. Great choice for a Labor Day cookout!
You are sooo right about the Taylor barbeque sauce. I would be afraid of the deceased Taylor’s reaction, but not as afraid of the present faimly’s wrath. That sauce is famous in our neck of the woods.
Mmm, ribs. So good.
NanaLana, you make my jowls water! I need some of those ribs! I also have a question, is a slow cooker the same thing as a dutch oven? Thanks!
No, a slow cooker is an electrical applicance that cooks at a low temperature for a long time. Usually the brand name is “Crock Pot.”
Thanks everyone for stopping by and for the nice comments on the ribs! To those that asked about the sauce — I’m afraid several generations of Taylors would rise up in protest and haunt me through eternity if I gave up the recipe for that sauce. It really is the one and only recipe that I have that I just can’t share.
Ooooooooooooooh, this looks so amazing! I love ribs but they always seem like so much work…this method sounds perfect!
About that family barbecue sauce? Could you share that recipe with me? I went to an Arthur Bryant’s barbecue house recently and their house sauce was wonderfully vinegary. I want to try your sauce and then use it (sorry!) to work on my own. Do you mind?
Any chance you’d share your barbecue sauce recipe?
Oh my gosh! I hope Doud’s has ribs. We actually brought a crock pot up here that was mama’s. Can’t wait to try these. Your family sauce looks like what my daddy used to make up. He’d take anything that happened to be in the frig and mix it together. It always turned out tasting the same, whatever he put in it. Yummy! Good memories!
I just posted a BBQ ribs recipe too! I used the oven and braised the ribs for about 2 hrs before broiling. Slow-cooking the ribs first is definitely the way! Yours looks really good!
Wow, these are gorgeous! I love using my crockpot for an easy meal, but have never considered cooking ribs in it. Great idea!
Sweet!! I’ve got to start using my slow cooker again. When you say “Lucious, fall-off-the-bone tender, spare ribs.” I’m there. Those looks so good right now.
This looks fantastic. I absolutely love your posts and site.