The Secret to Fall-Off-The-Bone BBQ Ribs
On
25/10/2024Reading time:
8 min
Summary:
Enjoy the taste of perfectly tender, fall-off-the-bone ribs right at home with this easy slow cooker recipe. Skip the smoker and hours of effort—just add a few ingredients, let the slow cooker do its magic, and savor ribs coated in a sweet barbecue sauce that’s sure to satisfy any craving!
Tender BBQ Ribs
When I’m in the mood for smoked ribs, I usually head out to eat them rather than spending hours tending to a smoker. But when I crave a rack of tender ribs with sweet barbecue sauce, I rely on this slow cooker ribs recipe, which has become my absolute favorite. It’s even taken over my previous method of oven-cooking ribs wrapped in foil—no more messy leaks from the pork fat spilling out of the foil.
Slow Cooker Ribs Recipe
Serve these tender ribs with your favorite barbecue sauce.
Prep time 15 minutes
Cook time 3 hours to 5 hours 57 minutes
Serves 6 to 8
Ingredients
2 tablespoons packed light or dark brown sugar
1 tablespoon smoked or regular paprika, or a combination
1 tablespoon kosher salt
1 1/2 teaspoons garlic powder
3/4 teaspoon coarsely ground black pepper
2 racks baby back pork ribs (3 1/2 to 5 1/2 pounds total)
1/2 cup water
1/2 cup store-bought or homemade tomato-based barbecue sauce, plus more for serving
Slow Cooker Ribs Recipe
Serve these tender ribs with your favorite barbecue sauce.
Prep time 15 minutes
Cook time 3 hours to 5 hours 57 minutes
Serves 6 to 8
Instructions
Place 2 tablespoons packed brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 1/2 teaspoons garlic powder, and 3/4 teaspoon coarsely ground black pepper in a small bowl and stir to combine.
Pat 2 racks baby back ribs dry with paper towels. Flip the racks over so that the bones are facing up. Pry a finger or table knife between the silvery membrane and the ribs to start pulling up the membrane — sometimes it's easier to do between two of the rib bones. Once you have a piece of membrane pulled up, you should be able to easily pull the whole membrane off.
Cut the racks into 3 to 4 bone sections: Hold the rack upright and guide the knife through the meat between the bones.
Arrange the racks meaty-side up. Evenly sprinkle the ribs with the spice rub and press it into the meaty parts. Transfer to a 6-quart or larger slow cooker, standing them upright and arranging them parallel to each other as best as you can. Add 1/2 cup water.
Cover and cook until the ribs are knife-tender but not falling off the bone yet, 3 to 4 hours on HIGH, or 4 1/2 to 6 hours on LOW. Heat the broiler or outdoor grill when the ribs are almost ready.
Option 1: Broiling. Arrange a rack in the upper third of the oven and heat the oven to broil. Line a rimmed baking sheet with aluminum foil. Transfer the ribs meaty-side up to the baking sheet in a single layer. Brush generously with 1/2 cup barbecue sauce. Broil until the sauce is bubbling and beginning to char in spots, 2 to 4 minutes.
Option 2: Grilling. Heat an outdoor grill for direct, medium heat (about 350ºF). Transfer the ribs meaty-side up to a baking sheet in a single layer. Brush with 1/2 cup barbecue sauce. Place the ribs on the grill meaty-side up. Cover and grill until the sauce is bubbling, 5 to 10 minutes. Flip the ribs, cover, and grill until the meaty side begins to char in spots, about 5 minutes more.
Cut into individual ribs if desired and serve with more barbecue sauce on the side.