Super Easy Slow Cooker Ribs - Fall Off The Bone BBQ Ribs Recipe
These super easy slow cooker ribs are the ultimate fuss-free way to enjoy fall-off-the-bone BBQ ribs at home. A flavourful spice rub made with brown sugar, chilli powder, paprika, and aromatic seasonings coats the ribs before they're layered in the slow cooker with barbecue sauce. After 8 hours on low, the meat is so tender it practically melts off the bone. This recipe requires minimal prep and lets your slow cooker do all the hard work, making it perfect for a weekend family dinner or casual entertaining.
Watch: Super Easy Slow Cooker Ribs - Fall Off The Bone BBQ Ribs Recipe
Original recipe video — click to play
Ingredients
Ribs
- 1590 g pork ribs, membrane removed, patted dry, cut into 2 equal halves
Baby back or spare ribs both work well
Spice Rub
- 3 tbsp brown sugar
- 2 tsp chilli powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- salt
To taste
- black pepper
To taste
Sauce
- 240 ml barbecue sauce
Use your favourite shop-bought or homemade BBQ sauce
Method
- 1
Remove the membrane from the back of the ribs by sliding a butter knife under it at one end, then gripping it with a piece of kitchen paper and pulling it off. Pat the ribs dry with kitchen paper.
~5 minsTip: Removing the membrane helps the spice rub penetrate the meat and gives a better texture.
- 2
Cut the rack of ribs into 2 equal halves so they fit neatly into your slow cooker.
~2 mins - 3
In a small bowl, combine the brown sugar, chilli powder, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well.
~2 mins - 4
Generously rub the spice mixture over both sides of each rib half, pressing the seasoning into the meat.
~3 mins - 5
Place 1 half of the seasoned ribs into the slow cooker. Pour and spread half of the barbecue sauce (about 120ml / 4 fl oz) over the top.
~1 min - 6
Place the second half of the ribs on top of the first. Pour and spread the remaining barbecue sauce over the ribs.
~1 min - 7
Cover with the lid and cook on Low for 8 hours (or High for approximately 5 hours) until the meat is incredibly tender and falling off the bone.
~8 hrsTip: Avoid lifting the lid during cooking as this releases heat and can extend the cooking time.
- 8Optional step
Carefully remove the ribs from the slow cooker — they will be very tender. For a caramelised finish, optionally place the ribs on a lined baking tray, brush with extra barbecue sauce, and grill under a hot grill for 3–5 minutes until sticky and slightly charred.
~5 minsTip: Grilling at the end adds a lovely caramelised, slightly charred finish to the ribs.
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Yes, removing the membrane from the back of the ribs is strongly recommended. It allows the spice rub to penetrate the meat properly and prevents a tough, chewy texture on the finished ribs. Simply slide a butter knife under the membrane at one end, grip it with kitchen paper for a better hold, and peel it off in one piece.
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