Slow Cooker Ribs
Baby back ribs go into the slow cooker with a sweet, tangy homemade barbecue sauce and come out tender after 8 hours on low.
Baby back ribs in a slow cooker take eight hours on low, or four on high if you started late. That's the whole schedule. The meat ends up soft enough to pull apart with a fork, and the sauce does most of the work while you're elsewhere.
The barbecue sauce here is made from scratch in one bowl: bottled BBQ sauce, brown sugar, cider vinegar, oregano, Worcestershire, cayenne and chili powder. It comes out sweet first, then tangy, with a warm burn at the back. Two cups is enough to cover a 3-pound rack in a 6-quart cooker.
You don't need to boil, wrap or finish these under the broiler to get them tender. The slow cooker handles that. What you do need is salt and pepper on the meat before it goes in, because the sauce sits on the outside and won't season the middle.
Why You'll Love This Recipe
Step-by-Step Instructions
1. Mix the sauce
Stir the BBQ sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne and chili powder together in a small bowl. Taste it. If the cayenne is too forward, add a little more brown sugar now rather than later.
2. Season the ribs
Pat the rack dry and salt and pepper it on both sides. Use more than feels necessary; the sauce won't reach the meat inside.
3. Load the slow cooker
Put the ribs in the pot and pour the sauce over them. Turn them once or twice so the sauce coats every side. If the rack is too long, cut it in half.
4. Cook low and slow
Cover and cook on low for 8 hours, or on high for 4 hours. Don't lift the lid while it cooks; each peek lets out heat and adds time.
5. Sauce them again
Spoon the sauce from the bottom of the pot over the ribs before you take them out. That's where the flavor has concentrated.
6. Cut and serve
Rest the ribs 5 minutes, then cut between the bones. Serve with the extra sauce from the pot on the side.
How to Store Slow Cooker Ribs
Refrigerator
Keep ribs and sauce in a sealed container for up to 4 days.
Freezer
Freeze ribs with sauce for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm covered in a 300 F (150 C) oven for 15 to 20 minutes, or in the microwave, spooning the reserved sauce over the top.
Tips & Tricks
- Pat the ribs dry with paper towels before seasoning so the salt and pepper stick instead of sliding off.
- If the rack doesn't fit flat, cut it into two or three sections. Curling it up the sides of the pot works too.
- Skim the fat that pools on top of the sauce at the end, or spoon sauce from underneath it, so the ribs aren't greasy.
- Let the ribs rest 5 minutes before cutting. They hold together better and lose less juice on the board.
Delicious Variations
- Add a can of lager or domestic beer to the pot before cooking for a looser, slightly bitter sauce that cuts the sweetness.
- Drizzle a tablespoon of honey over the ribs before the sauce goes on for a glossier finish.
- For a sticky glaze, brush the finished ribs with sauce and run them under the broiler for 3 to 4 minutes. Watch them the whole time; sugar burns fast.
Frequently Asked Questions
Q: Do I have to remove the membrane from baby back ribs?
No. It's a thin sheet on the bone side and it's chewy, not harmful. Pulling it off gives you slightly more tender ribs, but plenty of people skip it and the ribs still come out soft after 8 hours.
Q: Can I use spare ribs instead of baby back ribs?
Yes, but they're meatier and fattier, so they may need the full 8 hours on low even if baby backs are done sooner. Keep the same 3-pound weight and cook until a fork twists easily in the meat.
Q: How do I know the ribs are done without a timer?
Pick up a bone and twist it. If it turns freely and the meat starts to pull away, they're done. A fork should slide into the meat between the bones with almost no resistance. Pork should be cooked to a safe internal temperature of 145 F (63 C), but ribs at that point will still be tough, so go by feel.
Q: Why are my slow cooker ribs dry?
Usually too much time on high or a pot that runs hot. High for 4 hours is the limit; past that the meat gives up its juices. Also keep the lid on, since every opening drops the temperature.
Q: Can I cook these on high for 4 hours instead of low for 8?
Yes, that's built into the recipe. High for 4 hours gives you tender ribs, though low for 8 tends to be a bit softer. Use whichever fits your day.
Season the ribs well, get the sauce mixed, and let the slow cooker do the rest. If you make them, taste the sauce before it goes in and adjust the cayenne to your table.
Slow Cooker Ribs With Homemade BBQ Sauce
Baby back ribs go into the slow cooker with a sweet, tangy homemade barbecue sauce and come out tender after 8 hours on low.
Servings: 4
Ingredients
Instructions
- 1Mix the sauce — Stir the BBQ sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne and chili powder together in a small bowl. Taste it. If the cayenne is too forward, add a little more brown sugar now rather than later.
- 2Season the ribs — Pat the rack dry and salt and pepper it on both sides. Use more than feels necessary; the sauce won't reach the meat inside.
- 3Load the slow cooker — Put the ribs in the pot and pour the sauce over them. Turn them once or twice so the sauce coats every side. If the rack is too long, cut it in half.
- 4Cook low and slow — Cover and cook on low for 8 hours, or on high for 4 hours. Don't lift the lid while it cooks; each peek lets out heat and adds time.
- 5Sauce them again — Spoon the sauce from the bottom of the pot over the ribs before you take them out. That's where the flavor has concentrated.
- 6Cut and serve — Rest the ribs 5 minutes, then cut between the bones. Serve with the extra sauce from the pot on the side.
Questions or cooking notes?
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