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Slow-Cooker Ribs

Slow-Cooker Ribs

These Slow-Cooker Ribs are fall-off-the-bone tender, juicy, and glazed in smoky-sweet BBQ sauce — all with minimal effort. Perfect for cozy dinners or weekend gatherings, this easy recipe delivers restaurant-quality flavor straight from your kitchen.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 2 racks beef back ribs about 4–5 lb total, fresh and trimmed (substituted for pork)
  • 5 tsp kosher salt helps tenderize and season deeply
  • 2 tsp cayenne pepper adjust to taste for heat
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
For the Sauce
  • 1 3/4 cups BBQ sauce divided; use your favorite smoky-sweet version

Method
 

  1. Remove ribs from packaging and pat dry. Cut racks in half to fit your slow cooker. Remove the silver membrane from the back of the ribs for better tenderness and flavor absorption.
  2. Sprinkle both sides of ribs with kosher salt. In a bowl, combine cayenne, oregano, garlic powder, smoked paprika, onion powder, and black pepper. Rub evenly over all sides of the ribs.
  3. Arrange the ribs in your slow cooker, bones facing down the sides. Pour 1½ cups BBQ sauce over the ribs, brushing to coat evenly.
  4. Cover and cook on Low for 7 hours or on High for 3½ hours, until the ribs are tender and the meat pulls away easily from the bones.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with foil. Mix ¼ cup of the slow-cooker juices with the remaining ¼ cup BBQ sauce and brush over the ribs.
  6. Bake or broil the ribs for 8–10 minutes, until the glaze caramelizes and turns sticky. Let rest briefly, then slice between the bones and serve warm.

Notes

Use beef back ribs for a pork-free version. For extra flavor, finish under the broiler for crispy edges. To store, refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat gently and brush with extra BBQ sauce before serving.