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Super Easy Slow Cooker Ribs Recipe | Tender Crock Pot Pork Ribs

These slow cooker pork ribs use a bold dry rub and low-and-slow cooking for tender, juicy meat, then finish under the broiler for a caramelized bark. Minimal effort with big, smoky-sweet flavor.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes

Ingredients
  

Ingredients

  • 2 racks baby back pork ribs (about 4 to 5 pounds total)
  • 1/2 cup barbecue sauce
  • 1/3 cup apple cider vinegar or apple juice
  • 1/4 cup brown sugar, packed
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1/2 to 3/4 cup barbecue sauce, for finishing
  • Chopped parsley or sliced green onions, for garnish (optional)

Instructions
 

Instructions

  • Pat the ribs dry, remove the silver membrane from the bone side, and cut racks to fit your slow cooker.
  • Stir together the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, ground mustard, and cayenne until evenly combined.
  • Coat the ribs all over with the dry rub and let sit 10 to 15 minutes.
  • Whisk 1/2 cup barbecue sauce with the apple cider vinegar or apple juice and pour into the slow cooker.
  • Arrange the rib sections upright or around the edges with meaty sides facing out so heat circulates evenly.
  • Cook on Low for 6 to 7 hours for tender ribs with a slight tug or 7 to 8 hours for fall-off-the-bone; add 1 to 2 hours if using St. Louis–style ribs.
  • Preheat the broiler and line a sheet pan with foil; place a wire rack on top if available.
  • Transfer ribs carefully to the pan, brush the meaty side with barbecue sauce, and broil 3 to 5 minutes until bubbling and caramelized.
  • Rest 5 minutes, slice between the bones, and serve with extra sauce and optional garnish.

Notes

Baby back ribs cook faster and turn extra tender; St. Louis–style may need 1 to 2 additional hours. Avoid too much liquid in the slow cooker to keep flavors concentrated. For a quicker cook, ribs can be done on High in about 3.5 to 4.5 hours, but Low yields better texture. Store leftovers up to 4 days refrigerated or 3 months frozen; reheat covered at 300°F with a splash of liquid.