I’m sharing my Slow Cooker Pork Ribs recipe, featuring a bold dry rub and a finishing glaze of barbecue sauce that will have guests asking for the recipe.

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I’m weirdly proud of these Slow Cooker Ribs. They start with baby back ribs and a hit of smoked paprika that gives a smoky, almost spicy note.

I wasn’t trying to invent anything fancy, just wanted a game day fix, but friends freaked out and kept asking for the secret. People type Slow Cooker Pork Ribs or Crock Pot Spare Ribs Slow Cooker into searches and yep, this is what shows up.

It’s messy, loud, and somehow perfect for when you want big flavor without a ton of work, you’ll want to know more after the first bite.

Ingredients

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Baby back ribs: rich in protein and fat, low fibre, very filling and savory.
Brown sugar: pure carbs, adds sweet caramel notes and helps form a sticky crust.
Smoked paprika: adds smoky warmth, low calories, some antioxidants and nice red color.
Apple juice: simple sugars and acid, brightens flavor and keeps meat moist.
Worcestershire sauce: salty umami boost, deep savory notes, use sparingly because it’s high sodium.
Barbecue sauce: mostly sugars and carbs, adds sweet tang and sticky finish to ribs.
Olive oil: healthy monounsaturated fat, helps rub stick but adds little flavor.

Ingredient Quantities

1 rack baby back ribs about 2 to 3 pounds membrane removed

1/4 cup packed brown sugar

2 tbsp smoked paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp cayenne pepper optional

1 tsp mustard powder

1/2 tsp ground cumin

1 cup apple juice or apple cider

2 tbsp Worcestershire sauce

1 1/2 to 2 cups barbecue sauce

1 tbsp olive oil optional to help the rub stick

How to Make this

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1. Remove the membrane from the back of the 1 rack baby back ribs if not already gone, then pat the ribs dry with paper towels.

2. Make the dry rub: in a bowl combine 1/4 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp cayenne pepper (optional), 1 tsp mustard powder and 1/2 tsp ground cumin.

3. Rub the meat: lightly coat the ribs with 1 tbsp olive oil if using, then press the dry rub all over the ribs, meaty side and edges. Don’t be shy, get it in there. Let ribs sit at least 30 minutes at room temp or wrap and refrigerate overnight for deeper flavor.

4. Prep the slow cooker: pour 1 cup apple juice or cider and 2 tbsp Worcestershire sauce into the bottom of the Crock Pot. This keeps the ribs moist and gives a nice base flavor.

5. Fit the ribs in the slow cooker: cut the rack into 2 or 3 pieces if needed so it fits. Place ribs bone side down or standing on edge with meat side facing out, stacking gently so they’re not completely submerged in the liquid.

6. Cook low and slow: cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the meat is very tender and pulling away from the bone. Times vary by slow cooker, so check for doneness.

7. Finish with BBQ sauce: carefully remove ribs to a foil lined baking sheet, brush both sides generously with 1 1/2 to 2 cups barbecue sauce (reserve a little for serving). If you want a sticky char, broil on high for 3 to 6 minutes until the sauce bubbles and caramelizes, watching closely so it doesn’t burn. Or finish on a hot grill for a few minutes per side.

8. Rest and serve: let the ribs rest 5 minutes, slice between the bones, serve with extra sauce and the cooking juices if you like. The leftover liquid makes a good mop sauce or thinning sauce if needed.

Equipment Needed

1. Slow cooker or Crock Pot (6 to 8 quart)
2. Mixing bowl for the dry rub
3. Measuring cups and measuring spoons
4. Small whisk or fork to mix the rub
5. Baking sheet lined with foil for saucing and broiling
6. Kitchen tongs for moving the ribs
7. Pastry or silicone basting brush for the sauce
8. Sharp knife and cutting board for slicing between bones
9. Paper towels and a small bowl for the apple juice/Worcestershire mixture

FAQ

Q: How long do I cook the baby back ribs in the slow cooker and on what setting? A: Cook 2 to 3 pound baby back ribs on Low for 6 to 8 hours or on High for 3 to 4 hours. Check for tenderness around 190 to 203 F if you have a probe, but dont overdo it or they'll get mushy.

Q: Do I need to sear the ribs before slow cooking? A: No you dont have to, but searing for 2 to 3 minutes per side in a hot pan adds flavor and helps the rub stick. You can also skip searing and just finish under the broiler or on the grill to get a crust.

Q: Whats the easiest way to get the rub to stick? A: Rub a little olive oil or a thin smear of yellow mustard over the ribs, press on the rub and let sit 30 minutes or overnight in the fridge. Use plastic wrap so it doesnt dry out.

Q: Can I swap the apple juice for something else? A: Yes, apple cider is ideal. Other swaps: white grape juice, beer, cola, or water with 1 to 2 tablespoons apple cider vinegar and a bit of sugar. The liquid just keeps ribs moist while they cook.

Q: How do I get a sticky, caramelized BBQ finish? A: After slow cooking, brush on 1 1/2 to 2 cups barbecue sauce and broil 3 to 5 minutes until bubbly and charred at the edges, or blast them on a hot grill for a few minutes per side. Watch close so the sugar in the sauce doesnt burn.

Q: How should I store and reheat leftovers? A: Refrigerate leftovers up to 3 to 4 days, freeze up to 3 months. Reheat wrapped in foil in a 275 F oven for 20 to 30 minutes with a splash of apple juice to keep moist. Microwave works for quick meals but you might lose that fresh texture.

Slow Cooker Ribs Recipe Substitutions and Variations

Brown sugar: swap 1/4 cup coconut sugar 1:1 for a similar caramel note, or use 3 tbsp granulated sugar plus 1 tbsp molasses to mimic brown sugar if you dont have it.
Smoked paprika: use regular paprika plus 1/4 tsp liquid smoke for that smoky edge, or 1/2 tsp chipotle powder if you want a smoky, spicy kick.
Apple juice or cider: replace 1 cup with pineapple juice or white grape juice 1:1 for sweetness, or use 1 cup water plus 2 tbsp apple cider vinegar for less sweet, more tangy ribs.
Worcestershire sauce: use equal parts soy sauce or tamari for the umami, and add 1 tsp apple cider vinegar or a squeeze of lemon if you want extra tang.

Pro Tips

1. Rub and timing: press the rub in good, get it into the seams and edges, then refrigerate overnight if you can. If you do refrigerate, take the ribs out about 30 minutes before cooking so they lose their chill, otherwise the rub wont bloom as well.

2. Keep the ribs out of the liquid: use a small trivet, stand them on edge or prop with crumpled foil so the meat isnt sitting in the apple juice. You want steam and a little contact, not a boil, that helps keep a better crust and deeper flavor.

3. Finish in high heat, but in layers: brush on sauce, broil or blast on a hot grill for a few minutes to caramelize, but do it in short bursts and reapply sauce between turns. If your sauce has lots of sugar, watch it close so it caramelizes and doesnt burn.

4. Test for tenderness not just time: look for meat pulling away from the bone and the probe or fork sliding in with little resistance. Aim for that tender feel, about the 195 to 205 F zone if you use a thermometer, then rest a few minutes so the juices settle.

Slow Cooker Ribs Recipe

Recipe by Sarah level

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I’m sharing my Slow Cooker Pork Ribs recipe, featuring a bold dry rub and a finishing glaze of barbecue sauce that will have guests asking for the recipe.

Servings

servings

Calories

650

kcal

Equipment: 1. Slow cooker or Crock Pot (6 to 8 quart)
2. Mixing bowl for the dry rub
3. Measuring cups and measuring spoons
4. Small whisk or fork to mix the rub
5. Baking sheet lined with foil for saucing and broiling
6. Kitchen tongs for moving the ribs
7. Pastry or silicone basting brush for the sauce
8. Sharp knife and cutting board for slicing between bones
9. Paper towels and a small bowl for the apple juice/Worcestershire mixture

Ingredients

1 rack baby back ribs about 2 to 3 pounds membrane removed
1/4 cup packed brown sugar
2 tbsp smoked paprika
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper optional
1 tsp mustard powder
1/2 tsp ground cumin
1 cup apple juice or apple cider
2 tbsp Worcestershire sauce
1 1/2 to 2 cups barbecue sauce
1 tbsp olive oil optional to help the rub stick

Directions

Remove the membrane from the back of the 1 rack baby back ribs if not already gone, then pat the ribs dry with paper towels.
Make the dry rub: in a bowl combine 1/4 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp cayenne pepper (optional), 1 tsp mustard powder and 1/2 tsp ground cumin.
Rub the meat: lightly coat the ribs with 1 tbsp olive oil if using, then press the dry rub all over the ribs, meaty side and edges. Don’t be shy, get it in there. Let ribs sit at least 30 minutes at room temp or wrap and refrigerate overnight for deeper flavor.
Prep the slow cooker: pour 1 cup apple juice or cider and 2 tbsp Worcestershire sauce into the bottom of the Crock Pot. This keeps the ribs moist and gives a nice base flavor.
Fit the ribs in the slow cooker: cut the rack into 2 or 3 pieces if needed so it fits. Place ribs bone side down or standing on edge with meat side facing out, stacking gently so they’re not completely submerged in the liquid.
Cook low and slow: cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the meat is very tender and pulling away from the bone. Times vary by slow cooker, so check for doneness.
Finish with BBQ sauce: carefully remove ribs to a foil lined baking sheet, brush both sides generously with 1 1/2 to 2 cups barbecue sauce (reserve a little for serving). If you want a sticky char, broil on high for 3 to 6 minutes until the sauce bubbles and caramelizes, watching closely so it doesn’t burn. Or finish on a hot grill for a few minutes per side.
Rest and serve: let the ribs rest 5 minutes, slice between the bones, serve with extra sauce and the cooking juices if you like. The leftover liquid makes a good mop sauce or thinning sauce if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.