These Slow Cooker Barbecue Ribs are a life-saver when you want fall-off-the-bone tender ribs with minimal effort. This recipe is perfect for busy days because your trusty slow cooker does all the hard work while you focus on everything else. Juicy ribs coated in a rich, tangy homemade barbecue sauce—it’s restaurant-quality taste without spending hours manning a grill.

Why spend hours slow-roasting or babysitting ribs when you can just pop them into your slow cooker? Trust me, once you try this shortcut method, you’ll never go back to traditional rib cooking. Let’s make your weeknight dinner (or weekend indulgence!) ridiculously easy and delicious.

Why This Slow Cooker Barbecue Ribs Recipe Is a Game-Changer

Set-it-and-forget-it cooking: Spend just 10 minutes prepping, and let your slow cooker handle the next 6-8 hours.
Ultimate tenderness: The low-and-slow heat ensures meat so tender, it practically falls off the bones.
Hands-off time: Unlike grilling or broiling, there’s no need to hover—you’ve got hours to run errands or binge your favorite show.
Homemade barbecue sauce: Skip store-bought! This sauce is rich, tangy, and perfectly coats every bite.
Weeknight-friendly: Just brown the ribs in the oven, toss them in the slow cooker with sauce, and you’re good to go.

Equipment You’ll Need for These Slow Cooker Barbecue Ribs

To nail these tender slow-cooked ribs, here’s all you really need:

Slow Cooker: Any 6-quart slow cooker will do the trick. I recommend one with a programmable timer so you don’t overcook.
Baking Sheet: You’ll need this to brown the ribs in your oven before transferring them to the slow cooker.
Tongs: Useful for flipping your ribs during browning and transferring them without making a mess.

Pro Tip: Line your slow cooker with a disposable liner for the easiest cleanup ever—because who has time to scrub sticky barbecue sauce?

Simple Ingredients for Slow Cooker Barbecue Ribs

Don’t let the big flavors fool you—this recipe uses everyday pantry staples!

Beef Short Ribs: About 4 pounds of meaty goodness. You can substitute baby back ribs for a leaner option.
Ketchup and Chili Sauce: These combine for the base of that sweet and tangy barbecue flavor. Swap chili sauce for sriracha for extra heat.
Brown Sugar: Packed brown sugar adds caramel-like depth to the sauce. Honey or maple syrup works in a pinch.
Worcestershire Sauce and Vinegar: These bring the zing that balances out the sauce perfectly.

Pro Tip: Make the sauce ahead of time and store it in the fridge—it’s great on wings, burgers, and even roasted veggies!

Slow Cooker Barbecue Ribs Recipe Details

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes

Slow Cooker Barbecue Ribs Ingredients

4 pounds beef short ribs
Salt and ground black pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
1/4 cup vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

How to Make Slow Cooker Barbecue Ribs

Preheat your oven to 400°F (200°C).
Season the ribs generously with salt and black pepper. Lay them in a shallow baking pan in a single layer.
Bake the ribs for 15 minutes. Flip them over, bake an additional 15 minutes, and drain off any rendered fat.
Carefully transfer the ribs to your slow cooker. Arrange them so they fit snugly.
In a bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, plus a pinch of salt and black pepper. Stir until fully combined.
Pour the sauce over the ribs, making sure every piece is coated. Use tongs to flip them if needed.
Cover the slow cooker and cook on Low for 6 to 8 hours. The ribs are done when they’re tender and the meat easily pulls away from the bone.
Serve hot, with plenty of napkins and some extra sauce for dipping.

Jake’s Tips for the Best Slow Cooker Barbecue Ribs

Browning is key: Don’t skip the oven step. It locks in flavor and creates a great caramelized crust.
Don’t overcrowd: Make sure the ribs fit in a single layer in your slow cooker for even cooking.
Low and slow is best: Cooking on Low preserves tenderness—don’t crank up the heat to save time.
Batch cook for later: These ribs freeze beautifully. Store leftovers for up to 3 months.
Reheat for perfection: Warm them in the oven on a low temperature to recapture that just-cooked crispness.

Easy Slow Cooker Barbecue Ribs Variations

Spicy Kick: Swap chili sauce for sriracha, or add extra hot sauce to the mix.
Sweet & Smoky: Add 1 teaspoon of smoked paprika to the sauce for a smoky punch.
Garlic Lovers: Toss in 3 minced garlic cloves for deeper, savory flavor.
Asian Twist: Use hoisin sauce in place of brown sugar and add a teaspoon of ginger.

Can I use baby back ribs instead of beef short ribs?

Absolutely! Baby back ribs are leaner and cook just as well in the slow cooker. Keep the timing the same for tender, juicy results.

How do I make homemade barbecue sauce for ribs?

Combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, oregano, and a dash of hot sauce. Stir well and pour over your ribs—no bottled sauce needed!

What makes these ribs so tender?

Cooking on Low for 6-8 hours allows the collagen in the meat to break down, making it melt-in-your-mouth tender.

How do I store leftover ribs?

Store ribs in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months.

If you’re ready for fall-apart, saucy ribs with minimal effort, give these Slow Cooker Barbecue Ribs a shot. What’s your favorite time-saving kitchen hack? Let me know in the comments—I’m always looking for fresh ideas!