Last Updated on September 16, 2025 by Soul Food Cooking
Hey SFC Fam! Today, we’re diving deep into making some seriously mouthwatering Slow Cooker BBQ Ribs. Slow cooked ribs are a journey to tender, flavorful ribs that literally melt in your mouth. These ribs are so delicious, once you try this method, you’ll be hooked.
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Watch My Video for Slow Cooker BBQ Ribs
What You Will Need:
Ingredients for Slow Cooker BBQ Ribs
- Baby back ribs: Baby back ribs are a tender and flavorful pork cut of ribs, ideal for slow cooking.
- Ketchup: Ketchup serves as the base of the bbq sauce.
- Brown sugar: Brown sugar adds sweetness and aids in thickening the sauce.
- Red wine vinegar: Red wine vinegar adds a tangy taste to balance the sweetness.
- Water: Water aids in managing the thickness of the barbecue sauce.
- Worcestershire sauce: This adds a savory, umami depth to the sauce.
- Mustard: Mustard adds a tangy sharpness that balances the bbq sauce sweetness.
- Paprika: Paprika gives a smoky flavor and color to the sauce.
- Hot sauce: Hot sauce adds a little spice to the sauce.
- Garlic powder: Garlic powder provides a convenient way to add a savory garlic punch.
- Onion powder: Onion powder contributes a subtle, sweet onion flavor.
- Salt: Salt is used to balance the flavors.
- Black pepper: Black pepper provides a slight familiar kick.
Instructions on How to Make Slow Cooker Baby Back Ribs
Step 1: Making the Perfect Rub
In a small bowl, combine the salt, pepper, and 1 tablespoon of brown sugar. Now add the onion powder, garlic powder, and 1 tablespoon of paprika and mix until well combined. Don’t be shy with these spices – they’re the foundation of our flavor
Step 2: Seasoning the Ribs
Lay your rack of ribs on a cutting board and get ready to get your hands dirty! Generously rub that spice mixture all over the top, bottom, and sides of the ribs. Make sure every nook and cranny is coated.
Step 3: Slow Cooking the Baby Back Ribs
Place those beautifully seasoned ribs into your slow cooker. You can cut the rack in half if it doesn’t fit perfectly. Cover and allow them to cook 8 hours low / 4 hours high. The low and slow method is what makes these ribs unbelievably tender.
Step 4: Crafting Our Homemade BBQ Sauce
While the ribs are slow cooking, using medium-low heat, bring a pan to temperature. Add the water, red wine vinegar, brown sugar, mustard, and ketchup, and mix until it is well combined.
Step 5: Finishing the Baby Back Ribs
After four hours, remove your ribs from the slow cooker and place them on a wire rack. Preheat your oven to broil. Then, brush your ribs generously with the barbecue sauce and transfer to the oven for four minutes.
After four minutes, remove the ribs from the oven. This step adds that beautiful sticky finish.
Tips for Delicious Baby Back Ribs
- The flavor is in the rub. Really massage your seasoning into the meat for maximum flavor penetration.
- Feel free to adjust the seasonings in the rub and the sauce to your preference. A little cayenne in the rub adds a nice warmth, and a touch more vinegar in the sauce gives it an extra tang.
Serving Suggestions
To make this a complete and satisfying soul food feast, serve these incredible slow cooker BBQ ribs with some classic sides like potato salad, tangy macaroni salad, flavorful and nutritious collard greens, fried cabbage, and hearty green beans and potatoes. These combinations create a balanced and delicious meal that everyone will love!
Storing Your Leftovers Baby Back Ribs:
To store them in the refrigerator, let them cool completely first. Then, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. They’ll stay good in the fridge for 3 to 4 days. For longer storage, you can freeze them. Again, let them cool completely, then wrap them individually or in small portions in freezer-safe plastic wrap and then in a layer of aluminum foil, or place them in freezer-safe bags, pressing out as much air as possible. Frozen ribs can last for up to 2-3 months.
Reheating Your Ribs:
When you’re ready to enjoy those leftover ribs, you have a few options. For the refrigerator, you can simply reheat them in the oven at around 250°F (120°C) for about 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium-low heat with a little extra BBQ sauce to keep them moist. If you’re reheating frozen ribs, it’s best to thaw them in the refrigerator overnight first for the best results, and then follow the oven or skillet reheating methods. You can also reheat them in the microwave in a pinch, but they might not be as tender as oven-reheated ribs.
I truly hope you give these ribs a try. It’s a guaranteed crowd-pleaser, and the slow cooker makes it so simple. If you haven’t already, check out my YouTube channel and don’t forget to subscribe to Soul Food Cooking!
Try These Great Recipes
Pork. They are cut from the upper part of the pig’s rib cage, near the backbone, after the loin has been removed. The name “baby back” refers to their smaller size compared to spare ribs.
Slow Cooker BBQ Baby Back Ribs
6
servings10
minutes3
hours56
minutes849
kcal4
hours6
minutesThese Slow Cooker BBQ Baby Back Ribs are tender, juicy, and fall-off-the-bone delicious. Seasoned with a flavorful rub, cooked low and slow, then finished with a sticky homemade barbecue sauce, they’re the perfect comfort food for family dinners or cookouts.
Ingredients
For That Flavor-Packed Rub
1 tablespoon Paprika
1 tablespoon Brown sugar (for the rub)
1 tablespoon Salt
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Black pepper
The Ribs
4 pounds Baby back ribs
Our Secret Weapon BBQ Sauce
¾ Cup Ketchup
¾ Cup Brown sugar (for the sauce)
¼Cup Red wine vinegar
¼Cup Water
½tablespoon Worcestershire sauce
1 tablespoon Mustard
1 teaspoon Paprika
1 teaspoon Hot sauce
1 teaspoon Salt
1 teaspoon Black pepper
Directions
- In a small bowl, combine the salt, pepper, and 1 tablespoon of brown sugar. Now add the onion powder, garlic powder, and 1 tablespoon of paprika and mix until well combined.
- Lay your rack of ribs on a cutting board then generously rub the spice mixture all over the top, bottom, and sides of the ribs. Make sure your ribs are well coated.
- Place the seasoned ribs into your slow cooker. You can cut the rack in half if it doesn’t fit perfectly. Cover and allow them to cook on low for 8 hours low / 4 hours high.
- Using medium-low heat, bring a pan to temperature. Add the water, red wine vinegar, brown sugar, mustard and ketchup and mix until it is well combined. Now add the Worcestershire sauce, hot sauce, salt, pepper and paprika and continue simmering for another three minutes, stirring occasionally, until it thickens slightly.
- After four hours, remove your ribs from the slow cooker and place them on a wire rack. Preheat your oven to broil. Then, brush your ribs with the barbecue sauce then transfer to the oven for four minutes. After four minutes, remove the ribs from the oven. Now they are ready to serve.
