Slow Cooker Ribs
Slow Cooker Ribs are tender and juicy, made with pork spare ribs coated in my homemade dry rub, then smothered in barbecue sauce and broiled until caramelized!
Slow Cooker Ribs are so simple to make, but taste like you spent all day over the grill making them. I threw together a quick sweet and spicy dry rub that adds a ton of flavor while they slow cook, then I smothered them with my homemade BBQ sauce (or pick your favorite store-bought sauce). They only take a few minutes of prep time, then let them sit low and slow in the crockpot, and a quick broil in the oven to bring out that charred BBQ flavor. This recipe is also a great way to prep dinner early for a party, freeing up the grill or oven space for other items.
If you loved this recipe, you’ll also love my Instant Pot Pork Ribs, or my Smoked BBQ Ribs (on the grill).
Table of contents
Why You’ll Love This Recipe
Fall-Apart Tender – The slow cooker breaks the ribs down gently, so you end up with tender, juicy ribs every time!
Easy Prep – There’s no intense smoking or grilling instructions for this slow cooker ribs recipe. Just season, add to the slow cooker, and go about your day until they’re ready.
Ingredients You’ll Need
Pork Ribs. I am using pork spare ribs for this recipe, and I cut them in half (or three pieces if needed) to fit into the slow cooker.
BBQ Sauce. I like to make my barbecue sauce from scratch, but you can also use your favorite store-bought bbq sauce.
If you want some homemade BBQ sauce ideas, try my Honey BBQ Sauce, and my Peach BBQ Sauce.
Apple Cider. This adds sweetness and also some acidity to balance out the savory flavors from the meat and the spices.
You can also use orange juice, water, or broth instead. The ribs will release some water as they cook, so you don’t need a lot.
Brown Sugar. I like to use brown sugar because it adds some really nice molasses notes for a deeper flavor. You can also use granulated sugar or maple syrup.
Spice Rub. We’re not over-complicating this dry rub, just using some smoked paprika, black pepper, dried mustard, garlic powder, onion powder, and cayenne pepper.
Kitchen Tools
For these crockpot ribs you’ll need a 6-7 quart slow cooker, and a sheet pan.
I recommend using an aluminum sheet pan, not the non-stick kind. We are broiling, and the non-stick will not hold up well in the high heat.
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How to Make Slow Cooker Ribs
In a bowl, mix together the spices and brown sugar until well combined. Rub the mixture evenly on both sides of the ribs.
Cut ribs into sections and place them into the slow cooker. Pour apple cider on top. Set the slow cooker on low for 8 hours, or on high for 4 hours.
Once the ribs are done, pull them out of the slow cooker and lay them on a baking sheet.
Brush with barbecue sauce evenly, then broil in the oven for 3-5 minutes, or until lightly charred on the top. Brush with additional barbecue sauce as-needed and serve.
Recipe Variations
- Make these pork spare ribs extra spicy with some red pepper flakes, hot sauce, chili powder, or additional cayenne pepper.
- Add a few tablespoons of minced garlic (or a teaspoon of garlic powder) and a drizzle of honey for a honey-garlic version.
- Try adding maple syrup and dijon mustard for a sweet-tangy flavor.
- Instead of dry rub and apple cider, try placing the ribs in the crockpot on top of sliced onion and minced garlic, and pouring a bottle of Italian dressing over top for a garlic-herb version.
- Add a can of crushed pineapple for a pineapple-glaze type flavor.
Recipe Tip! Don’t be afraid to season the ribs! It’s important to layer flavor for barbecue recipes, and you want a good layer of dry rub on the meat before it goes into the crockpot.
Frequently Asked Questions
The USDA says pork ribs are safe to eat when they reach an internal temperature of 145°F on a meat thermometer, with a 3 minute rest time. But for the best texture, we want to cook the ribs to a higher temperature to break down the connective tissue.
The difference between baby back pork ribs and spare ribs is where the cut of ribs comes from on the animal. Spare ribs are cut from the belly and have less meat on them with more bone. Baby back ribs are cut from the back and have more meat. Even though there’s more bone, spare ribs are known for being more flavorful than baby back ribs.
Recipe Tip! For the best results, I recommend cooking these slow cooker ribs on the low setting. The longer the ribs cook, the more tender they will be as the connective tissue has a chance to break down.
More BBQ Recipes
- Crockpot BBQ Chicken Thighs
- Baked BBQ Chicken Drumsticks
- BBQ Bacon Wrapped Chicken Breast
- Slow Cooker Pulled Pork (Pork Shoulder)
Storage
Refrigerate crockpot pork ribs for 3-4 days in an airtight container.
Freeze slow cooker ribs for 2-3 months in a freezer-safe container.
Cooking Tips
- Don’t forget to remove the membrane from the ribs. Use a small sharp knife to lift it from the meat, then pull it back and off. Some cuts already have this removed, you should be able to see the white(ish) layer if it is still there.
- When you go to take the ribs out of the slow cooker, the meat may start to fall away from the bone. I use a pair of tongs and a slotted spoon to support the meat as I slowly lift it out.
- For easier cleanup, try using a crockpot liner. When broiling the ribs, line the baking sheet with aluminum foil.
- Save some extra BBQ sauce to serve with the ribs at the end, just in case someone wants theirs extra saucy.
- Serve these ribs with sides like my Easy Almond Coleslaw, Red Potato Salad, or Twice Baked Mashed Potatoes.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Slow Cooker Ribs
Ingredients
- 1 rack pork spare ribs, membrane removed (about 3-4 pounds)
- 1 1/2 cups barbecue sauce, gluten free
- 1/4 cup apple cider
- 3 tablespoons light brown sugar
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon dried mustard
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Equipment
- 1 6-7 quart slow cooker
- 1 baking sheet
Instructions
- In a bowl, mix together the spices and brown sugar until well combined. Rub the mixture evenly on both sides of the ribs.
- Cut ribs into sections and place them into the slow cooker. Pour apple cider on top. Set the slow cooker on low for 8 hours, or on high for 4 hours.
- Once the ribs are done, pull them out of the slow cooker and lay them on a baking sheet. Brush with barbecue sauce evenly, then broil in the oven for 3-5 minutes, or until lightly charred on the top. Brush with additional barbecue sauce before serving.
Notes
- For the best results, cook the ribs on the low setting. The longer the ribs cook, the more tender they will be as the connective tissue has a chance to break down.
- Don’t forget to remove the membrane from the ribs. Use a small sharp knife to lift it from the meat, then pull it back and off. Some cuts already have this removed, you should be able to see the white(ish) layer if it is still there.
- When you go to take the ribs out of the slow cooker, the meat may start to fall away from the bone. I use a pair of tongs and a slotted spoon to support the meat as I slowly lift it out.
Nutrition
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