Sweet BBQ Pork Ribs in Slow Cooker
Slow Cooker BBQ Pork Ribs: sweet, fall-apart, tender inside and crispy on top. These are staple in our family and work great for any occasion. Whether these are smoked or slow cooked – these always turn out to be the best part of the meal!
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Slow Cooker Pork Ribs Recipe:
My favorite slow cooker meat! I’d say 4 out of 5 times we have ribs at our family gatherings, whether it’s a holiday, a birthday or just a last minute family party.
My sisters usually marinate the meat couple days ahead and smoke them when it’s time, but this recipe doesn’t require marinating. One day I decided to try the same marinade they use for smoked version, but in slow cooker and it turned out D-E-L-I-C-I-O-U-S! All you have to do is place everything into the slow cooker and wait few hours.
Once ribs are cooked, I place them into the oven under higher temperature to get that crispy, burned grilled finish like you’d see on smoked ribs. Add mashed potatoes or pasta, a salad and you’ve got a full, tasty meal.
Slow Cooker Pork Ribs Ingredients:
- Pork baby back ribs
- Brown sugar
- Apple juice
- Spicy brown mustard
- Honey
- Worcestershire sauce
- Fine salt
- Weber barbecue sauce (or your favorite brand) for final coating
How to Make Pork Ribs in Slow Cooker:
1. Place pork ribs into a large bowl. Add 2 cups of ice and cover with cold water. Set aside while you make the marinade (about 20-30 mins). In a large bowl, combine and whisk: 2/3 cup spicy brown mustard, 1 cup apple juice, 4 tbsps Worcestershire sauce, 2 cups packed brown sugar, 2/3 cup warmed honey and 2 tsps salt. Set aside.
2. Rinse ribs in cold water and paper towel pat dry. Place ribs into the slow cooker bone side up. Pour the marinade over the ribs and turn ribs to dip in marinade. Set slow cooker to “Low – 5 hours”. After 4 hours, check if the meat is coming easily off the bone. (Sometimes pork baby back ribs come less meaty and are ready in 4 hours while other times they are meatier and need to cook slightly longer). Preheat oven to 400°F. Brush bottom of baking dish with barbecue sauce. With help of kitchen tongs, transfer cooked ribs to the baking dish. (Be careful as these will fall apart, so that you don’t get covered in hot marinade if pieces of ribs fall back into marinade once picked up). Brush ribs all over with barbecue sauce and cook for 10 mins. Serve hot and fresh. Enjoy!!!
Serve with pasta, mashed potatoes and/or salad!
More Dinner Recipes to Explore:
- Breaded Baked Chicken Drumsticks
- Oven Roasted Salmon
- Rice Stuffed Chicken Thighs
- Ukrainian Oven Roasted Cabbage with Pork
Sweet BBQ Pork Ribs in Slow Cooker
Ingredients
- 13-15 pork baby back ribs
- 2 cups brown sugar, (packed)
- 1 cup apple juice
- 2/3 cup spicy brown mustard
- 2/3 cup honey, (warmed in microwave 20-30 seconds)
- 4 tablespoons Worcestershire sauce
- 2 teaspoons fine salt
- Weber barbecue sauce, (or your favorite brand)
Instructions
- Place pork ribs into a large bowl. Add 2 cups of ice and cover with cold water. Set aside while you make the marinade (about 20-30 mins). In a large bowl, combine and whisk: 2/3 cup spicy brown mustard, 1 cup apple juice, 4 tbsps Worcestershire sauce, 2 cups packed brown sugar, 2/3 cup warmed honey and 2 tsps salt. Set aside.
- Rinse ribs in cold water and paper towel pat dry. Place ribs into the slow cooker bone side up. Pour the marinade over the ribs and turn ribs to dip in marinade. Set slow cooker to “Low – 5 hours”. After 4 hours, check if the meat is coming easily off the bone. (Sometimes pork baby back ribs come less meaty and are ready in 4 hours while other times they are meatier and need to cook slightly longer).
- Preheat oven to 400°F. Brush bottom of baking dish with barbecue sauce. With help of kitchen tongs, transfer cooked ribs to the baking dish. (Be careful as these will fall apart, so that you don’t get covered in hot marinade if pieces of ribs fall back into marinade once picked up). Brush ribs all over with barbecue sauce and cook for 10 mins. Serve hot and fresh.
Marissa Mayduk says:
These have to be the best ribs recipe we have every ate! They are fall-apart, so tender, full of flavor and you cannot stop at one. Very delicious and everyone loved these at our Christmas family dinner! Will be making these again for New Years!
Olga in the Kitchen says:
Thank you for the wonderful review, Marissa! I’m so happy to hear you and your family enjoyed this recipe! 🙂