Let’s be honest, there’s something almost primal about digging into a perfect rack of ribs.

That glorious, saucy mess, the meat that just gives up and slides right off the bone, the kind of meal that demands a stack of napkins and a very happy smile.

And the best part? You don’t need a fancy smoker or a perfect summer day to achieve it.

Why Your Slow Cooker is a Rib-Genius

Your slow cooker is the ultimate kitchen magician, turning tough cuts into tender, succulent masterpieces with almost no effort from you.

It works its low-and-slow magic on pork ribs, gently breaking down all the connective tissue until you’re left with pure, unadulterated comfort.

This method is forgiving, incredibly simple, and fills your home with the most tantalizing aroma all day long.

Ingredients Needed for the Recipe

• 1 rack pork baby back ribs (~3 lbs)
• 1 1/2 – 2 cups bbq sauce
• 1/4 cup light brown sugar
• 1/2 tsp. cayenne
• 1/2 tsp. smoked paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and black pepper, be generous

The Secret to Unbeatable Flavor

It all starts long before the ribs hit the slow cooker, with a simple but powerful dry rub.

The brown sugar doesn’t just add sweetness; it creates a beautiful caramelization that plays so nicely with the smoky paprika and the gentle heat from the cayenne.

And that generous amount of salt and pepper? It’s the essential foundation that makes all the other flavors pop, so don’t be shy with it.

How to make Slow Cooker Pork Ribs?

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Preparing the Ribs

First, you’ll want to tackle the silver skin, that thin, shiny membrane on the bone side of the rack.

Slip a knife under a corner to loosen it, then grab hold with a paper towel for grip and pull it right off in one satisfying motion.

This one simple step is the key to allowing all those wonderful flavors to penetrate deeply and for achieving that ultimate fall-off-the-bone texture.

Creating the Spice Rub

In a small bowl, mix together the brown sugar, cayenne, smoked paprika, garlic powder, and onion powder.

Now, take a generous pinch of salt and a good crack of black pepper, and stir it all until it’s perfectly combined.

You’ll know it’s ready when the aroma makes you want to dive right in, but patience, we’re just getting started.

Applying the Rub

Use paper towels to pat the ribs completely dry; this helps the rub stick like a dream.

Then, slice the full rack in half so it fits neatly into your slow cooker.

Massage that fragrant spice mix into every nook and cranny, on both sides, until the ribs are thoroughly and lovingly coated.

Slow Cooking to Perfection

Place one half of the ribs into your slow cooker, meat-side up, and slather it with a good portion of your favorite BBQ sauce.

Repeat with the second half of the ribs, stacking them if needed, and cover them in more of that glorious sauce.

Now, pop the lid on, set it to low for 6-7 hours for fall-apart tenderness, or high for 3-5 hours if you prefer a little more chew.

Tips

Choose meaty ribs with even marbling for the best results, as they’ll hold up beautifully to the long cook time.

Resist the urge to peek under the lid; every time you do, you let out precious heat and steam, slowing down the cooking process.

If you’re craving that classic caramelized finish, a quick broil at the end will give you that sticky, finger-licking glaze.

How to Serve Your Masterpiece

When those ribs are done, they will be so tender you might need a spatula to lift them out carefully.

Let them rest for just a few minutes before slicing them into individual ribs, which should require little more than a gentle nudge from your knife.

Serve them up with a final brush of BBQ sauce and get ready for the compliments to roll in.

Storing and Reheating for Later

Any leftover ribs (a rare occurrence, I know) can be stored in the fridge for 3-4 days.

For longer storage, wrap them well and freeze for up to 3 months, letting them thaw overnight in the fridge when the craving strikes again.

To reheat, wrap them in foil with a splash of water or extra sauce and warm in a 275°F oven until they’re hot and saucy once more.

The Best Sides to Complete the Feast

What’s a magnificent rack of ribs without its supporting cast? You need sides that can stand up to the main event.

Think creamy, cool coleslaw to cut through the richness, or classic, creamy mac and cheese for the ultimate comfort food duo.

Buttered corn on the cob, crispy potato salad, or even some simple baked beans all make for a truly memorable, soul-satisfying meal.

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Print Recipe

Slow Cooker Pork Ribs Recipe

Author: Elly Cooking Method: Slow Cooking Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 360 mins Rest Time 10 mins Total Time 6 hrs 25 mins

Servings: 4 Estimated Cost: $ 25 Calories: 850

Best Season: Summer, Fall, Winter, Spring

Description

These Slow Cooker Pork Ribs are incredibly juicy, fall-off-the-bone tender, or — if you prefer a little chew — easily adjustable by cook time! Super easy, minimal prep, and packed with flavor. Set it, forget it, and come back to saucy, messy, finger-licking goodness any time of year.

Ingredients

Servings

• 1 rack pork baby back ribs (~3 lbs, silver skin removed, meaty ribs recommended)
• 1½–2 cups BBQ sauce (your favorite flavorful brand)

Spice Rub

• ¼ cup light brown sugar
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)
• salt and black pepper (generous amounts to taste (~1 tsp salt, ½ tsp pepper))

Instructions

1. Prep the Ribs

   Remove the silver skin (membrane) from the bone side of the ribs — use a knife to lift a corner, grip with a paper towel, and peel off. Pat ribs dry with paper towels and cut rack in half for easier slow cooker fit.
   Mark as complete

2. Make & Apply Dry Rub

   In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub mixture generously over all sides of the ribs.
   Mark as complete

3. Layer in Slow Cooker

   Place half the ribs, meat-side up, in a 6–7 quart slow cooker. Brush or spoon ~¾ cup BBQ sauce over ribs. Add remaining ribs and top with remaining sauce, coating well.
   Mark as complete

4. Slow Cook

   Cover and cook on LOW for 6–7 hours for fall-off-the-bone tenderness, or on HIGH for 3–3½ hours for firmer, slightly chewy ribs.
   ⚠️ Avoid lifting the lid during cooking to maintain even heat.
   Mark as complete

5. Optional Broil Finish (Recommended)

   Transfer ribs to a foil-lined baking sheet. Brush generously with extra BBQ sauce. Broil on high for 3–5 minutes until sauce is caramelized and bubbly — watch closely to prevent burning.
   Mark as complete

6. Rest & Serve

   Let ribs rest 10 minutes before slicing between bones. Serve warm with extra BBQ sauce and favorite sides.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size ¼ rack (~12 oz with sauce)

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Amount Per Serving

Calories 850kcal

% Daily Value *

Total Fat 40g62%

Saturated Fat 14g70%

Cholesterol 175mg59%

Sodium 1120mg47%

Potassium 820mg24%

Total Carbohydrate 48g16%

Dietary Fiber 1g4%

Sugars 42g

Protein 68g136%

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Calcium 8 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• BBQ Sauce Matters: Since this recipe uses few ingredients, choose a high-quality, flavorful BBQ sauce — it makes all the difference!
• Other Rib Cuts? St. Louis-style spare ribs work too — just increase cook time by ~1 hour on LOW.
• Storage: Refrigerate in airtight container up to 4 days. Freeze up to 3 months (double-wrap in foil + bag).
• Reheat: Wrap in foil, warm in 275°F oven for 25–30 min until heated through. Brush with fresh sauce before serving.

Keywords: slow cooker ribs, pork ribs, easy ribs, bbq ribs, crockpot ribs, baby back ribs, tender ribs