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Slow Cooker Barbecue Ribs

These Slow Cooker Barbecue Ribs are baby back pork ribs that are fall off the bone tender. You cannot go wrong with these and it's the best slow cooker rib recipe out there!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 8 servings


  • 4 pounds pork baby back ribs
  • salt and pepper
  • garlic powder, onion powder (about 1/2 teaspoon each)

For the Sauce:

  • 2 cups of your favorite barbecue sauce
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 4 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried oregano
  • optional 1 Tablespoon liquid smoke if you like a smokey flavor
  • optional dash hot sauce my bbq sauce was spicy enough already


  1. Preheat oven to 400 degrees. If the ribs still have a membrane, slide a table knife under the silver skin of the ribs. Use a paper towel to pull the membrane carefully off.

  2. Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat. Note: You can skip this step if you don't want to render the fat off

  3. In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
  4. SLOW COOKER: Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender. INSTANT POT: Place ribs in instant pot and pour sauce on top. Cook on high pressure for 30 minutes. Let it naturally release the pressure.

  5. If you want to carmelize your bbq sauce put them back in the oven and broil for 5 minutes to carmelize the sauce. Totally your preference though.

Recipe Notes

adapted from Allrecipes