Slow Cooker BBQ Ribs

Get ready for the most tender, fall-off-the-bone ribs you’ve ever made! These slow cooker BBQ ribs are about to become your secret weapon for effortless entertaining. No smoker? No problem. Your slow cooker is about to work some serious magic.

The beauty of this recipe lies in its rich, complex sauce that develops incredible depth over the long cooking time. As the ribs slowly simmer, they become infused with a perfect balance of sweet, tangy, and spicy flavors that’ll have everyone asking for your secret recipe.

Ingredients

For the Sauce:

• 2 cups BBQ sauce (580g)
• ¼ cup brown sugar (55g)
• 4 tablespoons apple cider vinegar
• 3 teaspoons dried oregano
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder

For the Ribs:

• 3 pounds baby back pork ribs (1.3kg)
• Salt, to taste
• Black pepper, to taste

Steps

1. In a medium mixing bowl, combine the BBQ sauce, brown sugar, apple cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder. Whisk until the sugar is completely dissolved and the mixture is smooth. This ensures even flavor distribution throughout the cooking process.
2. Pat the ribs dry with paper towels (wet ribs won’t season properly). Season generously with salt and black pepper on all sides, making sure to massage the seasonings into the meat. Remove the membrane from the back of the ribs if your butcher hasn’t already done this.
3. Place the ribs in your slow cooker, curling them around the edges if needed to fit. Pour the prepared sauce evenly over the ribs, making sure every surface is coated. The sauce should come about halfway up the sides of the ribs.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours. You’ll know they’re done when the meat is tender enough that it starts pulling away from the bones and a fork easily pierces the meat. Avoid lifting the lid during cooking as this can add 15-20 minutes to the cooking time.
5. Before removing the ribs, spoon the hot BBQ sauce from the bottom of the slow cooker over the top. Let the ribs rest for 5-10 minutes before handling – they’ll be very tender and need time to set up slightly.
6. Using two large spatulas for support, carefully transfer the ribs to a cutting board. Cut between the bones into individual portions and serve with extra sauce from the slow cooker.

Smart Swaps

• Replace brown sugar with maple syrup (use 3 tablespoons) for a more complex sweetness
• Try apple butter instead of BBQ sauce (use 1½ cups) for a fruity twist
• Substitute coconut aminos for Worcestershire sauce for a gluten-free option

Make It Diabetes-Friendly

• Use sugar-free BBQ sauce to reduce carbs by 12g per serving
• Replace brown sugar with monk fruit sweetener (use 3 tablespoons)
• Add 2 tablespoons of sugar-free liquid smoke to maintain flavor depth
• Serve with cauliflower “mac” and cheese instead of traditional sides

Pro Tips

• Remove the membrane from the back of ribs before cooking for more tender results
• For extra flavor, rub the ribs with dry seasonings 8-12 hours before cooking
• If sauce is too thin after cooking, transfer to saucepan and reduce for 5-10 minutes
• Let ribs rest 10 minutes before cutting for juicier meat