Slow Cooker Weekend Ribs

Slow Cooker Weekend Ribs. These slow cooker ribs are tender, sticky, and full of smoky-sweet flavor. With just a few basic ingredients and almost no effort, dinner practically cooks itself while you relax all day. Juicy, fall-off-the-bone pork ribs slow-cooked with a sweet and smoky sauce — a weekend favorite that practically makes itself with just four simple ingredients.

Slow Cooker Weekend Ribs

Servings: 4

Ingredients

• 2.8 pounds pork spare ribs or baby back ribs → (raw, 1 rack)
• 1 cups barbecue sauce → (your favorite kind), divided
• 0.3 cups brown sugar → packed
• 1 tablespoons Worcestershire sauce →

Slow Cooker Weekend Ribs Making Steps

1. Get the slow cooker ready: Put your slow cooker on the counter. Make sure the inside pot is empty and dry. You do not need to put any water or a bag inside — just leave it plain.
2. Trim and bend the ribs: Lay your 2.8 pounds pork spare ribs or baby back ribs (raw, 1 rack) flat on a cutting board with the meaty side facing up. You might see a thin, shiny skin on the back (the bone side). If you want the ribs to be extra soft, slide a butter knife under that skin and peel it off using a paper towel. This part is totally optional! Next, gently bend the whole rack into a C or U shape so it can fit inside the slow cooker.
3. Put the ribs in the slow cooker: Place the bent rack of ribs into the bottom of the slow cooker. Try to set it with the bones facing down so the meat is on top. Push the ends in a little so the lid can close all the way without gaps.
4. Mix the sauce: In a small bowl, mix together 3/4 cup of the 1 cups barbecue sauce (your favorite kind), divided, all of the 0.3 cups brown sugar, packed, and all of the 1 tablespoons Worcestershire sauce. Stir it well until the sugar melts in and the sauce looks smooth.
5. Pour sauce over the ribs: Pour your sauce all over the top of the ribs. Use a spoon or a brush to spread it so most of the meat is covered. It is okay if some sauce drips down to the bottom — that is a good thing! It will keep the ribs juicy while they cook.
6. Cook low and slow: Put the lid on the slow cooker. Cook on LOW for 7–420 minutes
   420:00
   , or on HIGH for 3.5–4 hours. You will know the ribs are ready when the meat feels very soft and starts to come off the bone easily when you poke it with a fork. Try not to lift the lid too much while it cooks.
7. Optional: Make them crispy in the oven: Want a little crispy, caramelized finish? Carefully lift the ribs out of the slow cooker using tongs and a wide spatula — they will be very soft so be gentle. Put them on a baking sheet lined with foil, meaty side up. Brush the last 1/4 cup of 1 cups barbecue sauce (your favorite kind), divided on top. Put them under the broiler (top rack of your oven) for about 3–4 minutes
   04:00
   . Watch them closely so they do not burn — you want them bubbly and just a little charred.
8. Rest and serve: Let the ribs sit for about 5 minutes before you cut them. This helps keep all the good juices inside. Then cut between the bones to make single ribs or small groups of 2–3. Spoon some of the warm sauce from the bottom of the slow cooker over the top if you like. Enjoy!

Notes

Tips: Baby back ribs cook a little faster than spare ribs, so check them closer to the shorter cook time. Leftovers taste even better the next day! Store them in a sealed container in the fridge for up to 3 days.

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