Who doesn’t love a full plate of tender ribs smothered in sticky barbecue sauce! That’s right, you probably don’t know anyone who wouldn’t love that. If you’d like to munch on some ribs but don’t have all the time in the world to spend in the kitchen, you can try out this slow cooker barbecue ribs recipe.
All you have to do is let your ribs marinate to soak up all the sauce, and throw them in your slow cooker. While they cook, you have between 3 and 9 hours to work on your projects, clean the house, and even drive your kids to football practice. Use your free time wisely and enjoy the fruit of your slow cooker’s labor!
How to make Slow Cooker Barbecue Ribs?
Spray the inside of your slow cooker with cooking spray.
Remove the inner skin from the ribs and put them in your slow cooker.
Mix barbecue sauce with brown sugar, garlic, Worcestershire sauce, and cayenne pepper to make the marinade.
Cover your ribs in the marinade (and leave some for later), and season with some salt and pepper.
Close the slow cooker and cook for 7-9 hours on low, or 3-5 on high.
Preheat the oven to 400 F degrees.
Take the ribs out of the slow cooker and put them on a baking sheet lined with parchment paper.
Take half of the sauce from the slow cooker and mix it with the remaining marinade.
Baste the ribs with the mixture.
Broil the ribs in the oven for 10 minutes.
Serve the ribs with the other half of the sauce from the slow cooker.
How long should I cook my ribs for?
The longer your ribs cook in the slow cooker, the more tender they will be. If you want meat that will melt in your mouth and feel very soft, let your ribs cook for 9 hours on low or 5 hours on high. If you want ribs that will stay on the bone, cook for 7 hours on low or 3 hours on high.
How can I make my ribs extra good?
The secret is not in the slow cooker but in the marinade. Make sure to whip up a hearty and flavorful marinade. Don’t forget the garlic! You might be tempted to skip this ingredient because you don’t want to smell like garlic all day. Trust me that the garlic makes it that much better!
Can I use foil in the oven instead of parchment paper?
Parchment paper is so great because it doesn’t stick. If you’re all out of parchment paper and have to resort to foil, spray it with some cooking spray or olive oil to prevent it from sticking.
- 2 cups (500ml) barbecue sauce
- 2 tablespoons brown sugar
- 3 tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cayenne pepper (optional for a hint of spice)
- 2 kg (4 pounds) baby back pork ribs
- Salt , to taste
Spray inside of a 6-quart slow cooker with cooking spray.
Remove inner skin (membrane) from ribs and place ribs in slow cooker. Discard skin.
Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
Season with a good amount of salt and pepper; cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Refrigerate remaining sauce to use later.
When ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges.
Serve ribs with remaining sauce.
- LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video in post).
- LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart ribs that melt in your mouth like butter (as shown in the images in post).