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Slow-Cooker Barbecue Ribs

This slow-cooker barbecue ribs recipe is an easy and delicious way to prepare tender barbecued ribs without the barbecue!
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4248 kcal

Equipment

  • 1 Slow Cooker Ensure it's large enough for 4 pounds of ribs.
  • 1 Shallow Baking Pan For browning the ribs in the oven.
  • 1 Medium Mixing Bowl For preparing the barbecue sauce.
  • 1 Whisk To thoroughly combine sauce ingredients.
  • 1 Tongs For safe handling and flipping of hot ribs.

Ingredients
  

Main

  • 4 pounds pork baby back ribs
  • salt and ground black pepper to taste
  • 2 cups ketchup
  • 1 cup chili sauce
  • ½ cup packed brown sugar
  • 1/4 cup vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce
  • 1 dash hot sauce

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season ribs with salt and black pepper; place in a shallow baking pan. Brown in the preheated oven for 15 minutes; flip. Brown 15 minutes more; drain fat. Transfer ribs to a slow cooker.
  • Combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Pour sauce over ribs; flip to coat.
  • Cover slow cooker. Cook on Low until ribs are tender, 6 to 8 hours.

Notes

For optimal flavor, ensure the ribs are patted thoroughly dry before seasoning and browning; this promotes a superior Maillard reaction. While the recipe specifies baby back, spareribs can also be used, though they may require an additional hour of slow cooking. Taste the BBQ sauce before pouring over the ribs and adjust sweetness, tanginess (more vinegar), or heat (more hot sauce) to your preference. For an even richer flavor, consider adding a touch of smoked paprika or liquid smoke to the sauce. After slow cooking, if a thicker, caramelized glaze is desired, transfer the ribs back to a baking pan, brush with extra sauce, and broil for 3-5 minutes, watching carefully to prevent burning. Always allow the ribs to rest for 10-15 minutes after cooking to redistribute juices, ensuring maximum tenderness and moisture.