If you love a dinner that practically cooks itself, then these Slow-Cooker Ribs are for you!
When it comes to cuisine, I happen to think barbecue ribs reign supreme. There’s a certain joy in sinking your teeth into a flavorful, fall-off-the-bone rib coated in sauce that’s hard to replicate.
I also love foods that are an experience, and ribs definitely fit the bill. Whether for family events or friendly community cook-offs, ribs tend to bring people together and create moments of true enjoyment. And when it comes to cooking those ribs, there is only one way: low and slow.
Ribs are a cut of meat with plenty of tissue that requires ample time to tenderize properly. When slowly cooked, the meat becomes incredibly tender, almost falling apart, while the flavors have had time to develop and mingle. The prolonged cooking time ensures that all those seasonings seep into every inch of the meat, resulting in unbeatable flavor in every mouthful. The outcome is worth the patience. So, if you’ve got a craving for some ribs, remember that good things take time, and ribs are always worth waiting for.
Are Slow-Cooker Ribs Healthy?
Ribs are meant to be enjoyed as an occasional indulgence, which is perfectly fine. This isn’t a recipe that’s going to offer many health benefits. Pork ribs are high in protein, but they’re also high in fat—which helps you achieve the juicy, fall-off-the-bone texture we all love.
The other ingredient of note here is the BBQ sauce. Many store-bought sauces are high in sugar, so if that’s a concern, go in with a light hand, make your own BBQ sauce, or look for a sugar-free version.
Beef Ribs Vs. Pork Ribs
Pork ribs and beef ribs might look similar, but that’s where the similarities end. Pork ribs—whether baby back or spare—are leaner, smaller, and tend to have a sweeter, more delicate flavor. They pair really well with fruity glazes or tangy BBQ sauces. Beef ribs, on the other hand, are bigger, meatier, and have a deeper, richer flavor thanks to all the fat marbling. They’re a good option if you’re craving something more substantial, especially with a dry rub that lets the beefy goodness shine. Just keep in mind that they can take longer to cook.
How To Make Ahead And Store
Place your leftover barbecue ribs in an airtight container and keep them in the refrigerator for up to 4 days. You can also store them in a Ziploc bag in the freezer for up to 3 months.
Serving Suggestions
Barbecue ribs are an easy main dish to complement. Nearly every side works well with them. Try serving Mashed Potatoes or Baked Potatoes with your ribs. I also enjoy a nice Low-Carb Broccoli Salad or Cucumber Salad with mine. Other favorites include Honey-Garlic Noodles or Zucchini Noodle Pasta Salad. Don’t forget to serve some extra Barbecue Sauce, too!
Ingredients
- 2 racks pork baby back ribs about 4 pounds total
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups BBQ sauce
Instructions
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Mix together smoked paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
- Apply the rub generously over both sides of the ribs.
- Place the ribs in the slow cooker and pour the BBQ sauce over them, ensuring they are well coated.
- Cook on low for 6 hours until the ribs are tender and the meat easily separates from the bone.
- Optional: For a caramelized finish, broil the ribs in the oven for a few minutes after slow cooking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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