Barbecue Ribs made in the slow cooker are incredibly tender with minimal effort. With just 3 ingredients, this recipe serves 4–6.
Ingredients
- 2–3 lb (900 g–1.4 kg) pork baby back ribs or St. Louis-style ribs
- 1 cup barbecue sauce
- 1 packet (1 oz/28 g) dry onion soup mix
Instructions
- Remove the thin membrane from the back of the ribs for the most tender texture.
- Cut the rack into 2–3 sections so the ribs fit easily into your slow cooker.
- In a small bowl, mix the barbecue sauce and dry onion soup mix until well combined.
- Coat the ribs evenly with the sauce mixture.
- Arrange the ribs in the slow cooker and pour any remaining sauce over the top.
- Cover and cook:
- Low: 7–8 hours
- High: 4–5 hours
- Carefully remove the ribs, as they will be very tender.
- For a caramelized finish, place the ribs on a foil-lined baking sheet, brush with additional barbecue sauce, and broil for 3–5 minutes, or grill over medium heat for 5–7 minutes, until the sauce is bubbly and lightly charred.
- Let the ribs rest for 5 minutes, then slice and serve.
Serving Suggestions
Serve with:
- Coleslaw
- Cornbread
- Baked beans
- Potato salad
- Corn on the cob
- French fries or potato wedges
Tips
- Use your favorite barbecue sauce to customize the flavor.
- Avoid adding extra liquid—the ribs will release plenty of juices as they cook.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.