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There’s no easier way to make ribs than in your slow cooker. You salt them, coat them in your favorite BBQ sauce, and let the crock pot do everything else. Eight hours later you’ve got tender, saucy ribs without turning on the oven or standing over a grill.
I’ve been making ribs this way for years, and it’s still the method I come back to whenever I want something that feels like a treat but takes about five minutes of actual effort. My kids ask for these constantly, and I never mind because they could not be simpler to throw together. I love serving these at a summer BBQ with a fresh Summer Pasta Salad or Heirloom Tomato Salad, warm Cornbread, and a Strawberry Popsicle for dessert. It’s the perfect summertime meal my family asks for over and over.
The Ingredients
Baby Back or Country Style Ribs?
Either one works here, so use what you like or what you can find.
Baby back ribs are the leaner, classic-looking cut from along the back. Country style ribs are meatier and cut from the shoulder, so they have more fat and a heartier texture. They’re actually two different cuts, but the good news is they both turn fall-apart tender in the slow cooker with the same cook time. I usually reach for baby back, but country style ribs are great if you want something meatier.
One quick prep note before they go in: peel the thin membrane off the back of the ribs if it’s still on. It can turn tough and chewy in the slow cooker, and removing it lets the sauce and salt get into the meat.
The Best BBQ Sauce to Use
Since the sauce does most of the flavoring, use one you genuinely love. A thick, smoky sauce clings best. Sweeter sauces caramelize beautifully if you broil at the end, while a spicier or vinegar-based sauce cuts through the richness of the pork. This is a great recipe for finally using that bottle you’ve been meaning to try.
How to Make Slow Cooker Ribs
- Season the ribs. Place the ribs in your slow cooker and sprinkle both sides with salt. Depending on the size of your slow cooker, you may need to cut the racks into smaller portions to fit. If you have a dry rub you love, use that instead, but a good sprinkle of salt is all they really need.
- Add the sauce. Pour the BBQ sauce over the ribs and coat them well on all sides.
- Slow cook. Cover and cook on low for 8 to 10 hours, until the meat is tender and pulling away from the bone.
- Optional, for sticky ribs. If you like a caramelized finish, transfer the cooked ribs to a foil-lined baking sheet, brush with a little more sauce, and broil for 3 to 5 minutes until bubbling and charred at the edges. Watch them closely so they don’t burn. It’s five extra minutes for that just-off-the-grill look.
Storage/Freezing Instructions
To Store: Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.
Reheating: To reheat, preheat your oven to 250°F (you want to reheat ribs low and slow). Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.
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FAQs
Can frozen ribs be cooked in a slow cooker?
For the best results, thaw the ribs before cooking them in the slow cooker for even cooking. If you need to use frozen ribs in a pinch, you’ll need to extend the cooking time.
Do you need to brown ribs before putting them in the slow cooker?
No, browning the ribs is not necessary. Unless you want an extra step, you don’t need to brown them before adding them to the slow cooker.
More Tender Slow Cooker Meat Recipes
Making fall-off-the-bone baby back ribs is much easier than it seems. With just a couple ingredients and a slow cooker you’ll have this delicious dinner on the table with very little effort. If you make these ribs and love them, leave a rating and comment below!
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Slow Cooker Ribs
Equipment
Ingredients
- 3-4 pounds (about 2 racks) baby back ribs, with membrane on back removed
- 1 teaspoon kosher salt
- 1 cup BBQ Sauce, plus additional for serving
Instructions
- Place the ribs in the slow cooker and sprinkle both sides with salt. Cut the racks into smaller portions if needed to fit your slow cooker.
- Pour the BBQ sauce over the ribs and coat them well on all sides.
- Cover and cook on low for 8 to 10 hours, until tender and pulling away from the bone.
- Baste with additional BBQ sauce and serve. For sticky, caramelized ribs, transfer to a foil-lined baking sheet, brush with more sauce, and broil 3 to 5 minutes until bubbling.
SO easy to make, so delicious, cooking time was perfect, my teen LOVED them. I served with mashed potatoes, then served leftoveres over rice the next day. Definitely a summer keeper. Thank you! My first time making ribs. 🙂
Yay! Glad they worked out well for you!
I’m going to try recipe tonight for dinner,I’ll let you know how it comes out…
Any changes to this recipe if you only have boneless ribs? Thanks!
This is our go-to rib recipe and we end up making these at least once a month. So tasty, and couldn’t be easier. I will never slave over ribs for hours again – everyone from my parents to my 18 month old love these ribs..
Made these last night. Fell off the bone. Used a rub and BBQ sauce i use when grilling ribs, and the sauce lost something. It lacked the punch it usually has. Needed extra sauce to put on the ribs afterwards. Will make again
You could put them in frozen. They’ll just take longer to cook!
Do I need to defrost the ribs or can I put them in frozen?
this is the only way we make ribs now! We just dry season the ribs, let them cook on low for hours, and then about 2 hours before we want to eat, I add the sauce, making sure to get some on all the meat. They literally just fall off the bone they get so tender.
I agree. I’ve made this recipe several times and if I go anywhere near 8 hours, the sauce burns. I think the age of your slow cooker makes a tremendous difference. The low setting on newer ones is actually similar to the high setting on the old ones (for food safety purposes). I’ve cooked large quantities of the same recipe in two different slow cookers (one old and one new) and had the newer one finish cooking several hours before the old one.
Great, simple recipe! I think 6 hours on low is long enough, the BBQ sauce started to burn after that time.
No it will not burn, it is cooking on low. Place the ribs bone side down and they will come out nice and juicy – the juice will come out of the ribs so use that to baste the ribs after 😉
Just came across your website and I´m loving it 😀
I have one question regarding this recipe… all the liquid you put is just ONE cup of bbq sauce and let it cook for 8 hrs?
Wouldn´t it burn?
I´m sorry, I´m not good cooking with the slow cooker and had that happened to me once 🙁
Could you clarify that for me please?
Thanks!!