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Mouthwatering BBQ Ribs Cooker

Section: Satisfying Main Dishes for Every Occasion

You'll get crazy soft and tasty BBQ ribs right out of your slow cooker. First, rub them with a sweet, smoky spice mix and toss in some onions. Let them cook slow so all that flavor really gets in there. Slather on your favorite sauce and let them soak up every bit. Want a sticky, crispy edge? Pop them under the broiler for a couple minutes at the end. Pull off that tough silverskin at the start for extra melt-in-your-mouth results. These are awesome when you have friends over, and if you have extras, they reheat easy for a next-day feast. Serve hot and don’t skimp on extra sauce for dipping!

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Published By Ioana
Updated on Wed, 14 May 2025 00:09:20 GMT
A plate stacked high with saucy BBQ ribs, looking super juicy. Bookmark
A plate stacked high with saucy BBQ ribs, looking super juicy. | ioanacooks.com

Let your slow cooker do the heavy lifting with these BBQ ribs. All you need is a handful of regular pantry stuff and a little patience. The ribs turn out crazy tender, soak up all that tangy sauce, and just slide off the bone. No stress, just maximum flavor for get-togethers or chill nights in.

One Sunday I tossed everything in my slow cooker, and couldn't believe how little work it took. Now I reach for this method whenever I'm feeling ribs but don't want to mess with grills or the oven.

Ingredients List

  • BBQ sauce: Pick one you love, whether it's sweet, smoky, tangy, or packed with wholesome ingredients
  • Water: Pour some in for that steamy environment that keeps everything fall-apart
  • Onion: Chop these up rough so they help keep things moist and fragrant
  • Mustard powder: Toss it in for a subtle twang, totally up to you
  • Ground black pepper: Just a touch gives a nice kick
  • Garlic powder: Blends right in and brings a mellow savoriness
  • Paprika: Go for sweet or smoky, either one brings depth
  • Salt: Makes all the flavors pop
  • Brown sugar: Gives that lovely sticky sweetness and helps brown things up
  • Baby back ribs: Look for ones that are pink and marbled, no gray bits, for the best juiciness

Easy Steps

Dive in and serve:
Move the ribs to your favorite platter, pour on more sauce if you want, and dig in while they're juicy and warm
Get them crispy (optional):
Want sticky edges? Set the ribs on a baking sheet, slather with more sauce, and broil until bubbly and caramelized—about five minutes
Cook slow and steady:
Put the lid on, set it to LOW for up to 10 hours or HIGH for at least four. They're ready when a fork can pull the meat right off
Add ribs and sauce:
Stack the rib pieces into the slow cooker and brush with half the BBQ sauce
Layer flavor bases:
Scatter onions at the bottom, then splash the water in so everything stays steamy
Mix and rub in:
Stir together brown sugar, salt, paprika, garlic powder, pepper, and mustard powder. Massage the mix onto every rib, gloves make it less messy
Pat the ribs dry:
Use paper towels to get the ribs nice and dry—this helps the seasonings grab on
Des côtes de boeuf grillées dans un plat. Bookmark
Des côtes de boeuf grillées dans un plat. | ioanacooks.com

Basting on the last bit of sauce right before broiling is my favorite. The glaze turns so glossy, everyone's already lining up. The smoky smell always makes me think of backyard grilling with family when I was a kid.

Storing Leftovers

Wait for any leftover ribs to cool off before stashing them. Pop them in a container with a tight lid and keep in the fridge for up to four days. Extra sauce? Store it separately. Want to freeze? Wrap ribs tightly and thaw overnight in the fridge before warming them back up.

Swaps & Variations

Spare ribs also do the job, just plan on extra time for them to get tender. You can swap in honey if you're out of brown sugar, or use chipotle powder for a spicy punch. Feeling a different sauce vibe? Try Carolina for tang or Memphis style for less sweetness.

Une assiette de viande de boeuf grillé, avec des herbes et des légumes verts, dans un plat en céramique. Bookmark
Une assiette de viande de boeuf grillé, avec des herbes et des légumes verts, dans un plat en céramique. | ioanacooks.com

What to Serve With It

They go great with roasted potatoes, buttery cornbread, or classic slaw. For something lighter, grilled corn or a crunchy salad is awesome too. At potlucks, leave the crockpot on warm and the ribs stay perfect for hours.

Background

This kind of slow-cooked meat is super popular in American BBQ, especially down South where easy meals are gold for busy folks. Using a slow cooker got big in the mid-1900s—people loved getting deep, homey flavors without babysitting the stove all day.

Frequently Asked Questions About Recipes

→ How do I remove the membrane from ribs?

Slip a knife tip under the skin at one end, loosen it, then grab it with a paper towel and pull it right off. This makes the ribs softer when you eat them.

→ Can I stack the ribs in the slow cooker?

Stack 'em up in two layers if you need to. Everything cooks evenly and they’ll still soak up loads of flavor.

→ Should I use homemade or store-bought BBQ sauce?

Both are fine. Go with what you love! Homemade is cool if you want to tweak the sweetness and smoky kick.

→ How do I make the ribs crispy?

After they're cooked, crank up your broiler for about 5 to 7 minutes—watch for that perfect brown and a bit of char for an epic finish.

→ What's the best way to store leftovers?

Put the leftover ribs in a sealable container and stick them in the fridge. They’ll be good for 3 to 4 days.

→ How should I reheat the ribs?

Wrap them in foil and pop them in a 350°F oven for about 15 minutes. If you're in a hurry, the microwave’s fine too.

BBQ Ribs Cooker

Savory ribs simmer til soft with a punch of seasoning and a saucy kick. Super juicy and a hit at any get-together.

Time Needed to Prep
10 minutes
Cooking Duration
300 minutes
Overall Time
310 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 8 How Many It Serves

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Pork Ribs

Ingredient 01 2 racks baby back ribs (about 1.4–1.8 kg total), sliced in half

→ Dry Rub

Ingredient 02 1 teaspoon mustard powder (skip this if you want)
Ingredient 03 0.5 teaspoon ground black pepper
Ingredient 04 1 teaspoon garlic powder
Ingredient 05 0.5 tablespoon paprika
Ingredient 06 0.5 tablespoon coarse salt
Ingredient 07 1 tablespoon brown sugar

→ Aromatics & Liquids

Ingredient 08 120 ml barbecue sauce (any kind you like, from the store or homemade)
Ingredient 09 120 ml water
Ingredient 10 1 medium onion, roughly chopped

Steps to Follow

Step 01

Toss the chopped onion onto the bottom of your slow cooker. Pour in the water so it covers the onion a bit.

Step 02

Grab a small bowl. Stir together the brown sugar, salt, paprika, garlic powder, black pepper, and mustard powder. Sprinkle and gently rub the mixture all over both sides of the ribs.

Step 03

Use paper towels to dry off the ribs really well. Set them aside for now.

Step 04

Stack the rib sections into the slow cooker on top of the onions. Slather half the barbecue sauce all over the tops of the ribs.

Step 05

Snap on the lid and cook. Use LOW for 8–10 hours or HIGH for 4–6 hours. The ribs are ready when the meat's super tender and easily pulls off the bone.

Step 06

Dig in while the ribs are hot. Spoon on the rest of your barbecue sauce right before eating.

Step 07

Want a crispy top? Move ribs onto a tray lined with parchment. Brush with more sauce. Pop under the broiler (top rack, high heat) for 5 to 7 minutes until they’re nice and browned on top.

Extra Tips

  1. Peeling off the thin membrane from the ribs before seasoning makes them extra soft.
  2. Stash leftover ribs in a sealed container in the fridge for up to four days.
  3. Warm cold ribs wrapped in foil at 175°C in the oven to keep them juicy.

Tools You'll Need

  • 6-litre slow cooker
  • Half sheet baking tray
  • Small mixing bowl
  • Basting brush
  • Chef’s knife
  • Parchment paper

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Heads up: Some barbecue sauces have mustard or gluten, so check if you’ve got allergies.

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 544
  • Total Fat: 34.5 grams
  • Carbohydrate Amount: 11.3 grams
  • Protein Amount: 47.5 grams