Slow Cooker Barbecue Ribs
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Barbecue Ribs
Description
Slow Cooker Barbecue Ribs start with removing the membrane from pork baby back ribs and seasoning them with salt, pepper, garlic powder, and onion powder. The ribs are then baked briefly at 400°F to render some fat and brown the surface. A sauce of barbecue sauce, ketchup, brown sugar, red wine vinegar, Worcestershire sauce, oregano, and optional liquid smoke and hot sauce is mixed to balance sweetness, tanginess, and herbs.
Ribs are placed in a slow cooker, coated in the sauce, and cooked on low for 6-8 hours until tender. The slow cooking process melts connective tissue, producing fall-off-the-bone texture enriched by the flavorful sauce. Alternatively, an Instant Pot pressure-cooking method is suggested to reduce cooking time.
These ribs deliver rich barbecue flavors and tender meat suitable for a casual dinner or cookout. The sauce’s combination of sweetness, acidity, and herbaceous notes complements the pork well.
The ribs can be baked before slow cooking to reduce excess fat and improve texture. Adjust heat and smokiness in the sauce to taste by adding liquid smoke or hot sauce as desired.
Ingredients
- 4 pounds pork baby back ribs
- salt
- black pepper
- garlic powder about 1/2 teaspoon each
- onion powder about 1/2 teaspoon each
For the Sauce:
- 2 cups barbecue sauce favorite
- 1 cup ketchup
- 1/2 /2 cup brown sugar packed
- 4 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons oregano dried
- liquid smoke if you like a smokey flavor, optional, 1 tablespoon
- hot sauce my bbq sauce was spicy enough already, optional dash
Instructions
- Preheat oven to 400 degrees. If the ribs still have a membrane, slide a table knife under the silver skin of the ribs. Use a paper towel to pull the membrane carefully off. You can leave the ribs in one big piece or cut into large sections of ribs.
- Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat. Note: You can skip this step if you don't want to render the fat off
- In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
- SLOW COOKER: Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them large sections of ribs as well. Pour sauce on top and cook on low for 6-8 hours or until tender. INSTANT POT: Place ribs in instant pot and pour sauce on top. Cook on high pressure for 30 minutes. Let it naturally release the pressure.
- If you want to carmelize your bbq sauce put them back in the oven and broil for 5 minutes to carmelize the sauce. Totally your preference though.
Notes
- Remove the rib membrane carefully to improve texture and flavor absorption.
- Baking ribs before slow cooking helps render fat and develop a better crust but is optional.
- Adjust the barbecue sauce with liquid smoke or hot sauce based on your preferred smokiness and spiciness.
- Cook ribs on low in the slow cooker for tender, fall-off-the-bone meat over 6-8 hours.
User Reviews
Overall Rating
4.6
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