Mouthwatering Slow Cooker Ribs: A Step-by-Step Recipe Guide

Ingredients

2 to 2 1/2 pounds baby back pork ribs
2 teaspoons smoked paprika
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1 cup barbecue sauce
2 cloves garlic, minced

Steps and instructions

Remove the membrane from the back of the ribs with a sharp knife.
In a small bowl, mix together smoked paprika, brown sugar, salt, black pepper, cayenne pepper, dried thyme, and onion powder.
Rub the spice mixture all over the ribs, ensuring every part is well coated.
Place the ribs in the slow cooker, standing up, with the meatier side against the inner wall of the slow cooker.
In another bowl, mix together barbecue sauce and minced garlic, and pour it over the ribs. Spread the sauce evenly with a brush.
Cover the slow cooker and cook on low for 7-8 hours or high for 3-4 hours.
After cooking, carefully remove the ribs from the slow cooker. The ribs should be tender and the meat easily comes off the bones.
If desired, broil the ribs for a few minutes until the sauce is caramelized and bubbly.
Let the ribs rest for a few minutes before serving.

Tools for making

Slow cooker - Used to cook the ribs slowly and evenly.
Sharp knife - Used to remove the membrane from the back of the ribs.
Small bowl - Used to mix together the spice rub for the ribs.
Brush - Used to spread the barbecue sauce evenly over the ribs.
Tongs - Used to carefully remove the ribs from the slow cooker.
Baking sheet - Optional, used for broiling the ribs to caramelize the sauce.

Recipe variations

Use a different type of ribs, such as St. Louis-style ribs or spare ribs, instead of baby back pork ribs.
Experiment with different spice blends, such as adding chili powder, garlic powder, or mustard powder to the rub.
Try different flavors of barbecue sauce, such as honey mustard, spicy chipotle, or tangy Carolina-style.
Add a touch of liquid smoke to the barbecue sauce for a smokier flavor.
For a sweeter twist, mix some honey or maple syrup into the barbecue sauce.
Make it spicy by adding extra cayenne pepper or a few dashes of hot sauce to the rub or sauce.
If you prefer a tangier flavor, mix some apple cider vinegar or Worcestershire sauce into the barbecue sauce.
For a meat-free option, substitute the pork ribs with seitan, tofu, or tempeh marinated in your favorite barbecue sauce.
Consider finishing the ribs on a grill or under the broiler for a charred and smoky crust.
Add some diced onions or bell peppers to the slow cooker for an additional layer of flavor.

Recipe overview

Indulge in the ultimate comfort food with these Slow Cooker Ribs. This recipe simplifies the process of achieving succulent, flavour-packed ribs by utilizing your slow cooker. The ribs are rubbed with a homemade spice blend, then slow cooked in a delicious barbecue sauce until they are fall-off-the-bone tender. Finishing them under the broiler gives a delightful caramelized glaze that will have you licking your fingers. This recipe requires only a few minutes of preparation, then your slow cooker does most of the work. Perfect for a weekend family dinner or a gathering with friends. Enjoy mouthwatering ribs with minimal effort!

Common questions

Can I use a different type of ribs? Yes, you can use spare ribs or St. Louis-style ribs instead of baby back ribs. Adjust the cooking time accordingly.
Can I use a different type of sauce? Absolutely! Feel free to use your favorite barbecue sauce or even experiment with different flavors.
Can I cook the ribs on high for a shorter time? Yes, you can cook the ribs on high for 3-4 hours instead of low for 7-8 hours. Keep an eye on them to prevent overcooking.
Do I need to remove the membrane? It is recommended to remove the membrane from the back of the ribs as it can prevent the flavors from penetrating the meat. However, it is optional.
Do I have to broil the ribs at the end? Broiling the ribs after slow cooking is optional but recommended as it helps caramelize the sauce and adds a nice finishing touch.

Serving dishes and utensils

Slow cooker - Needed to cook the ribs slowly and evenly.
Sharp knife - Used to remove the membrane from the back of the ribs.
Small bowl - Used to mix the spice rub.
Brush - Used to evenly spread the barbecue sauce on the ribs.
Basting brush - Optional, used to baste the ribs with the cooking sauce.
Tongs - Used to carefully remove the ribs from the slow cooker.
Baking sheet - Optional, used for broiling the ribs to caramelize the sauce.
Oven mitts - Used to handle the hot slow cooker and baking sheet.
Cutting board - Used to rest the ribs before serving and for slicing, if desired.
Serving platter - Used to present the cooked ribs.

Origin stories

Ribs, especially slow-cooked ones, have a rich tradition across various cultures, but are famously associated with the Southern United States. The barbecuing techniques we know and love today have roots in indigenous cultures of the Caribbean and the American South. Spanish explorers took note of the native people's method of slow-cooking meat over a pit of green wood to preserve and flavor it - a process they termed "barbacoa." This method evolved over centuries, with each wave of immigrants bringing their own influence. African slaves, for instance, contributed significantly to the development of American barbecue, particularly in the South. Slow-cooked ribs slathered in smoky-sweet barbecue sauce became a staple of Southern cuisine. The slow cooker ribs we enjoy today borrow from this history, offering a taste of that rich tradition in a way that's convenient for modern home cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.