Name: Slow Cooker Barbecue Ribs
Prep time: 10 min
Cook time: 300 min
Total time: 320 min
Ingredients: 2½ - 3 lb pork back ribs; 4 tsp cajun seasoning; 1/2 tsp salt; 1/2 tsp ground black pepper; 2 cups ketchup; 1/2 cup white vinegar; 2 Tbsp Worcestershire sauce; 2 Tbsp honey

If you're looking for a super easy, crowd-pleasing dinner that practically cooks itself, this tender, sweet-and-tangy rib recipe is the one!

Close up of barbecue ribs in a slow cooker

These Ribs Are Yum!

Need a quick and easy dinner idea? I've got you covered! This recipe is seriously a lifesaver and a total family favorite. The sauce is sweet with just a little tang (perfect for the kiddos), and the ribs come out so tender they practically fall off the bone. Now, I know slow cookers can sometimes turn meat into mush if you're not careful, so just keep an eye on your ribs. Mine only took about 4.5 hours, and they were perfect-honestly, I could've taken them out at 4 hours too!

Here's how it goes: First, sprinkle the ribs with a simple dry rub and pop them under the broiler for 10 minutes (this really helps lock in that flavor!). Then, dump them straight into the slow cooker, along with the easiest homemade barbecue sauce-only 4 ingredients! Set the cooker to low or high, depending on how much time you have (I've got the exact times below). And then dinner is ready!

These ribs are amazing served with rice, mashed potatoes, or even pasta-seriously, the sauce is good on all of them!

Recipe Ingredients

2 ½ - 3 lb pork back ribs

Spice Rub:

4 tsp cajun seasoning
½ tsp salt
½ tsp ground black pepper

Barbecue Sauce:

2 cups ketchup - you could also use tomato sauce if you want it less sweet
½ cup white vinegar
2 Tbsp Worcestershire sauce
2 Tbsp honey - might want a bit more honey if using tomato sauce

Kitchen Equipment I Used

Slow Cooker - I honestly bought mine from the thrift store (it was in perfect brand new shape!) but you can also grab one inexpensively on Amazon.
You'll also need: a Baking Sheet, a sharp knife, and a cutting board.
Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized. I love 'em!

Three images of a bowl, first two spices, second with sauce ingredients dumped in

Recipe Instructions

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: In a small bowl, mix together 4 tsp of Cajun seasoning, ½ tsp of salt, and ½ tsp of ground black pepper. Set aside.

STEP 2: In a separate medium bowl, mix together 2 cups of ketchup, ½ cup of white vinegar, 2 Tbsp of honey, and 2 Tbsp of Worcestershire sauce. Stir until well combined. Set aside.

Two images of pork ribs raw, first with membrane, second with membrane removed

STEP 3: Trim the fat from the ribs if needed. Remove the membrane from the underside (if you've never done that before, here's a handy tutorial from Youtube).

Four images grouped of raw pork ribs rubbed with dry rub, then sliced into two-section pieces

STEP 4: Now rub the spice mix all over both sides of the ribs, ensuring they are evenly coated. Now, cut the ribs into 2-rib sections.

Four images grouped of pork ribs with spice mix rubbed all over, in various stages of cooking while broiling.

STEP 5: Place the ribs on a baking sheet. Broil them on high for 4-5 minutes, then flip over and cook another 4-5 minutes, or until the ribs are browned. They do not need to be fully cooked at this stage.

Four images of a crockpot with ribs dumped in, then sauce dumped overtop, then sauce mixed together with ribs to coat.

STEP 6: After broiling, transfer the ribs to your slow cooker. Pour the sauce mixture over the ribs in the slow cooker, and toss to coat them evenly.

STEP 7: Cover the slow cooker with a lid and cook on high for 4-5 hours, or on low for 7-8 hours, until the ribs are tender and easily pull apart. Toss the ribs halfway through cooking to ensure they cook evenly. Once cooked, remove from the slow cooker and serve. The extra sauce in the slow cooker tastes great over rice, mashed potatoes or pasta. Enjoy!

Note: The package I bought had 2 ½ lbs ribs in it and I cooked them on high for about 4 ½ hours and they came out perfect. If you're in doubt, check your ribs a little earlier than the recommended time. You want them tender, but not so soft that they fall off the bone completely.

Use A Meat Thermometer!

Instead of just relying on cooking time, a meat thermometer takes all the guesswork out, so you can be sure your ribs are perfectly cooked - especially with slow cooking, where times can really vary!

Just insert the thermometer into the thickest part of the meat between the bones, making sure to avoid the bone itself (since bones heat up way faster than the meat). The sweet spot for ribs is 190°F to 203°F, which gives you that tender fall-off-the-bone meat. Trust me, it's the best way to get them just right!

Close up of barbecue ribs in slow cooker

Recipe Tips

Pork back ribs or baby back ribs work best for this recipe. They cook up juicy and tender without drying out. If you're using spare ribs, you might need to adjust the cooking time.
Don't skip the broiling step! It locks in flavor and gives more texture. Broil for 10 minutes on each side to get that perfect crispness before they go into the crockpot.
Slow cookers can vary in temperature, so be sure to check your ribs before the usual cooking time is up-mine only needed about 4.5 hours on high to be tender. If you find your ribs are done early, don't hesitate to pull them out. The meat should be tender enough to pull apart but still hold its shape.

How To Store Leftovers

Refrigerate: Store leftover ribs in an airtight container or tightly wrapped in foil. You can keep the sauce separate or drizzle over the ribs before sealing. They'll last in the fridge for 3-4 days.
Freeze: To freeze, wrap ribs tightly in foil and then pop them into a freezer bag (to prevent freezer burn). They can be frozen for up to 3 months-label with the date.
Reheat in Oven: Preheat oven to 300°F. Cover ribs with foil and place a foil-lined baking sheet. Heat for 15-20 minutes. For a crispy finish, open the foil during the last 5 minutes and broil on high for 2-3 minutes (keep an eye on this step so they don't burn!)