Slow Cooker Barbecued Ribs Recipe

Name: Slow Cooker Barbecued Ribs
Prep time: 10 min
Cook time: 405 min
Total time: 415 min
Ingredients: 4 pounds pork spareribs ((membrane removed - see post for reference)); salt and pepper; 3 cups barbecue sauce

These luscious, perfectly tender Slow Cooker Barbecued Ribs are prepped in about 10 minutes and cooked long and low for maximum flavor.

5 from 2 votes

Prep Time 10

Cook Time 6 45

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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!

💗 Why You’ll Love This Recipe

Stress-free and easy. Only 10 minutes of this recipe is prep time. The rest is hands-off, which means it’s great for busy cooks.
Simple ingredients. You’ll only need the ribs, some salt and pepper, and barbecue sauce.
Perfect for game day (or any other occasion). These slow cooker ribs are tender and melt-in-your-mouth wonderful. 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

🥘 About The Ingredients

The simple ingredients needed for making the recipe.

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Pork Spareribs – I use spareribs for this recipe, but I expect it would work equally well with baby back or boneless 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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How To Make Slow Cooker Barbecued Ribs

Prepared ribs on a foil covered baking sheet.

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.

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Crock-Pot 6 Quart Oval

Single layer of ribs and sauce in a slow cooker.

All ribs and sauce layered in the crockpot.

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

Use dry rubs or other seasonings. 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.
Experiment with barbecue sauce flavors. 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.
Vary the cut of meat. 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

Is it necessary to remove the membrane from ribs before cooking?

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.

What temperature should the ribs be when fully cooked?

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 little “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.

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