Slow Cooker Barbecue Ribs
Tender and juicy slow cooker barbecue ribs coated in a bold, sticky sauce that is tangy, sweet, and slightly spicy.
Ingredients
Main Ingredients
- 2 racks pork loin baby back ribs (about 4–5 lb total)
- 1 tsp salt
- 1 tsp black pepper
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 tsp dried oregano
- 2 tsp Worcestershire sauce
- Hot pepper sauce, to taste
Optional Ingredients
- Smoked paprika (for a smoky note)
- Garlic powder or onion powder (extra savoriness)
- Red pepper flakes (more heat)
- 1 Tbsp cornstarch + 1 Tbsp water to thicken sauce quickly
- Lemon wedges or pickle slices classic BBQ sides
Instructions
Preparation
- Heat the oven to 400°F. Line a shallow baking pan with foil.
- Flip the ribs so the bone side is up. Slide a knife tip under the thin membrane (the 'silver skin') on the underside to loosen it.
- Grab the loosened membrane with a paper towel and pull it off in one sheet if possible.
- Season both sides of the ribs with salt and black pepper.
Mixing / Assembling
- Place the ribs on the prepared pan and roast for about 30 minutes, turning once halfway through.
- While the ribs roast, whisk together ketchup, chili sauce, brown sugar, cider vinegar, oregano, Worcestershire, and hot pepper sauce in a bowl.
- Taste the sauce and adjust heat as desired.
Cooking / Baking
- Cut each rack into thirds so the pieces fit comfortably in the slow cooker.
- Transfer ribs to a 6-quart slow cooker. Pour the sauce over the top, then gently turn the rib pieces to coat.
- Cover and cook until very tender: LOW for 8-10 hours or HIGH for 4-5 hours.
Resting / Finishing
- Carefully lift the ribs out and let them rest for 5-10 minutes.
- Skim excess fat from the sauce in the slow cooker.
- Serve ribs with sauce spooned over the top.
- Optional: brush with sauce and broil for 2-4 minutes for a glossy finish.
Notes
Removing the membrane makes for more tender ribs. Skipping the oven roast will result in less flavor depth.