Prep time: 15 minutes
Cook time: 6 to 8 hours on LOW (or 3 to 4 hours on HIGH)
Broil time (optional): 5 minutes
Total time: about 6½ to 8½ hours
Servings: 4 to 6
Course: Dinner
Cuisine: American
Method: Slow cooker / Crockpot
Equipment
- 6-quart oval slow cooker (the ribs lie flat in an oval insert, as in the video)
- Sharp knife for cutting the racks to fit
- Small bowl for mixing the sauce
- Rimmed baking sheet and foil (for the optional broiler finish)
- Tongs or two wide spatulas, because the cooked ribs are delicate
- Instant-read thermometer (optional)
Ingredients
For the ribs
- 2 racks pork ribs (about 4 to 5 lb / 1.8 to 2.2 kg total), baby back or St. Louis style, each cut in half so they fit in the pot
- ¼ cup (50 g) packed brown sugar, for the rub
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp smoked paprika (optional, for extra smoky flavor)
For the BBQ sauce
- 1½ cups (360 ml) thick barbecue sauce
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (50 g) packed brown sugar
- 4 cloves garlic, minced
For the cooking liquid
- ½ cup (120 ml) chicken or beef broth, apple juice, or water, poured around the ribs
For serving
- Extra warmed barbecue sauce
- Chopped parsley or sliced green onions
Instructions
1. Prepare the ribs. Pat the racks dry with paper towels. Flip each rack bone-side up and remove the thin, papery membrane on the back. Slide a butter knife under it at one end, grip it with a paper towel, and pull it away in one piece. Skipping this step leaves the ribs chewy and keeps the rub from soaking in.
2. Cut the racks to fit. Cut each rack in half, or into sections of 3 to 4 bones, so they fit snugly in the slow cooker. In the video, two pieces lie side by side with a little overlap, and this is the best way to arrange them.
3. Season. Mix the brown sugar, salt, pepper, garlic powder, and paprika in a small bowl. Rub it all over both sides of the ribs, pressing it in.
4. Mix the sauce. In a bowl, stir together the barbecue sauce, apple cider vinegar, brown sugar, and minced garlic until smooth. The vinegar thins the sauce slightly and balances the sweetness.
5. Arrange the ribs. Place the ribs in the slow cooker, standing them up along the wall or laying them flat if your pot is large. Avoid stacking them directly on top of each other.
6. Pour on the sauce. Spoon about two-thirds of the sauce over the ribs and spread it with the back of the spoon, making sure the meaty sides are well coated. Refrigerate the remaining third for glazing later.
7. Add the liquid. Pour the broth slowly around the edges of the pot rather than over the top, so you don’t rinse the sauce off the ribs.
8. Cover and cook. Put the lid on and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Don’t lift the lid early, because every peek adds 15 to 20 minutes. The ribs are ready when the meat pulls back from the bone ends and a fork slides in with almost no resistance. For tender ribs, the internal temperature is typically around 195 to 203°F (90 to 95°C).
9. Remove carefully. The ribs will be very tender and may fall apart. Use tongs or two spatulas to lift them out, supporting them from underneath, and place them meat-side up on a foil-lined baking sheet.
10. Glaze and broil (optional but highly recommended). Preheat the broiler. Brush the ribs generously with the reserved sauce, or with sauce simmered down from the cooking liquid. Broil 4 to 6 inches from the heat for 3 to 5 minutes, watching closely, until the glaze is sticky, bubbling, and lightly charred at the edges.
11. Make a thick finishing sauce (optional). Skim the fat from the liquid in the slow cooker, pour about 1 cup into a saucepan, and simmer for 8 to 10 minutes until it thickens into a glossy glaze. Brush or spoon it over the ribs.
12. Rest and serve. Let the ribs rest for 5 minutes, then cut between the bones and serve with extra sauce.
Recipe Notes and Tips
Baby back vs. spare ribs. Baby backs are leaner and cook faster, usually 6 hours on low. St. Louis-style or spare ribs have more fat and connective tissue and benefit from the full 8 hours. Check at the earliest time listed.
Remove the membrane. It’s the most important prep step. The membrane doesn’t soften in a slow cooker, and it blocks flavor.
Don’t drown the ribs. Only a small amount of liquid is needed, because the ribs release their own juices. Too much liquid will boil the meat rather than braise it, and the sauce will turn watery.
The broiler finish makes the difference. Slow cookers make tender ribs but can’t brown them. Five minutes under the broiler gives you the sticky, caramelized crust you see in the final shot of the video.
Standing the ribs up. If your cooker is small, curl the racks so the bones face outward and stand them against the wall of the pot. They cook evenly this way.
Slow cooker liners are fine. They make cleanup much easier with a sticky sauce.
Skim the fat. Ribs release a lot of fat. Spooning it off the top before making a finishing glaze keeps the sauce from tasting greasy.
Variations
- Spicy BBQ ribs: Add 1 to 2 tsp cayenne or chili powder to the rub, or stir hot sauce into the BBQ sauce.
- Honey garlic BBQ: Replace half the brown sugar with honey for a stickier, glossier glaze.
- Root beer or cola ribs: Replace the broth with ½ cup root beer or cola for a classic Southern twist.
- Lighter ribs: Use a reduced-sugar barbecue sauce and cut the brown sugar in the sauce by half.
- Gluten-free: Check that your barbecue sauce and broth are labeled gluten-free.
- Instant Pot: Pour ½ cup broth into the pot, add the ribs on the trivet with the sauce, and pressure cook on high for 25 to 30 minutes, then natural release for 10 minutes. Finish under the broiler.
- Oven method: Wrap seasoned ribs in foil with sauce and bake at 275°F (135°C) for 2½ to 3 hours.
Troubleshooting
- The ribs are tough. They need more time. Cover and keep cooking, checking every 30 to 45 minutes.
- The ribs are falling apart. They’re overcooked, but still delicious. Serve them as pulled rib meat on buns or over rice.
- The sauce is too thin. Simmer the cooking liquid on the stove until reduced by half, or skip the extra liquid next time.
- The sauce is too sweet. Add another splash of apple cider vinegar or a squeeze of lemon.
- The ribs aren’t browned. The slow cooker doesn’t brown meat. Use the broiler step, or finish on a hot grill for 3 to 4 minutes.
What to Serve With It
- Creamy coleslaw
- Mac and cheese
- Cornbread or buttermilk biscuits
- Baked beans
- Corn on the cob
- Potato salad
- Dill pickles and sliced onions
Storage
Refrigerate: Store ribs with sauce in an airtight container for up to 4 days.
Freeze: Wrap tightly or freeze in a container with sauce for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm covered in foil in a 300°F (150°C) oven for 20 to 25 minutes with a splash of broth or water, then brush with fresh sauce. The microwave works but softens the glaze.
Nutrition (Estimated, Per Serving, Based on 6 Servings)
- Calories: about 560
- Protein: about 36 g
- Carbohydrates: about 38 g
- Sugar: about 33 g
- Fat: about 29 g
- Sodium: high, depending on the barbecue sauce
These numbers are approximate and vary widely with the type of ribs, the sauce brand, and how much fat you skim.