There’s something magical about coming home to the aroma of tender, juicy slow cooker BBQ ribs that have been simmering all day.

This recipe has become a go-to in my kitchen for effortless weeknight comfort or game-day feasts—minimal prep, maximum flavor, and always a crowd favorite!

Why I Love This Recipe

Incredibly tender with barely any effort

Perfect balance of smoky, savory, and sweet

Just a few pantry spices make a killer dry rub

No oven time required until the final caramelized finish

Great for feeding a hungry crowd or meal prep

What You’ll Need (Ingredient Highlights)

Baby back pork ribs – Meaty and ideal for slow cooking

Smoky dry rub – Brown sugar, paprika, and spices build deep flavor

Onion and garlic – Add subtle aroma and moisture

Water – Keeps everything juicy in the slow cooker

BBQ sauce – Use your favorite for that glossy, sticky finish

Pro Tips Before You Start

Always remove the membrane for best texture and flavor

Rub generously on both sides—don’t be shy!

If needed, cut racks into 2–3 pieces to fit your cooker

Don’t skip the broil step—that caramelized BBQ crust is everything

Use middle oven rack to avoid burning during broil

How to Make Slow Cooker BBQ Ribs

Step 1: Remove the Membrane

On the back side of the ribs, slide a paring knife under the thin membrane.

Wiggle it to loosen the layer, then grip it with your fingers or a paper towel and peel it off completely.

Step 2: Season the Ribs

Pat the ribs dry with a paper towel. In a small bowl, mix together all dry rub ingredients.

Rub the seasoning all over the ribs, coating both sides thoroughly.

Step 3: Load the Slow Cooker

Place the ribs in your slow cooker—stand them up or curl them around the inside.

Add the sliced onions, minced garlic, and water to the center. Close the lid tightly.

Step 4: Cook Low and Slow

Cook on LOW for 6 hours (or 6.5 hours if using up to 4 pounds of ribs) until tender but still holding together.

Don’t overcook—they should be soft but not falling apart completely.

Step 5: Transfer and Prep for Broil

Carefully remove ribs from the slow cooker and transfer to a large baking sheet.

If needed, cut into sections first to make them easier to handle.

Step 6: Broil with BBQ Sauce

Brush your favorite BBQ sauce all over the ribs.

Broil on the middle oven rack for 2–4 minutes, just until the sauce caramelizes and bubbles.

Step 7: Serve and Enjoy

Serve warm with extra BBQ sauce on the side, and even some of those slow-cooked onions if you like!

What to Serve It With

Creamy coleslaw or potato salad

Cornbread or soft dinner rolls

Baked beans or mac and cheese

Grilled corn on the cob

Pickles and a cold beer or iced tea

Variations / Substitutions

Try beef short ribs if you prefer beefy flavor

Use a spicy BBQ sauce for extra kick

Add liquid smoke to the water for more smoky depth

Use apple cider vinegar instead of water for a tangy twist

Add a dash of maple syrup to the dry rub for sweetness

Storage & Leftovers

Store leftover ribs in an airtight container in the fridge for up to 3–4 days

Reheat in the oven at 300°F, covered, until warmed through

Freeze cooked ribs for up to 2 months; thaw and broil again for crisp edges

Shred leftover rib meat for sandwiches or tacos!

FAQs

Do I have to remove the membrane?
Yes, it helps the seasoning soak in and prevents tough bites.

Can I cook these on HIGH instead?
You can, but LOW is strongly recommended for tenderness. HIGH for 3.5–4 hours as a backup.

What’s the best BBQ sauce to use?
Any favorite will work—sweet, smoky, spicy, or even homemade!

Can I use spare ribs instead of baby back ribs?
Yes, just adjust cook time slightly as they are meatier.

Why do I need to broil at the end?
It caramelizes the sauce and gives you that signature sticky finish.

Can I make these ahead of time?
Absolutely. Refrigerate after slow cooking, then broil just before serving.

Do I need to line the slow cooker?
No need to line it, but spraying lightly with oil makes cleanup easier.

Final Thoughts

These slow cooker BBQ ribs are hands-down one of the easiest, most satisfying dishes I’ve made. They’re sticky, smoky, savory, and fall-apart tender every time.

Whether you’re hosting a backyard get-together or just want to treat yourself midweek, this recipe never disappoints.