Slow Cooker Sticky Barbecue Ribs
Baby back ribs cooked until tender but not collapsing, brushed with a tangy molasses sauce, and broiled just long enough to char the edges. Removing the membrane and seasoning the rack before it goes into the cooker are the two small steps that make these taste deliberately made.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 20 min
- Total Time
- 6 hr 40 min
The Story Behind This Recipe
Slow Cooker Sticky Barbecue Ribs started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
About 6 hr 20 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Double it and use the leftovers as a filling for wraps or grain bowls.
- Toss in seasonal vegetables — squash in fall, asparagus in spring.
- Top with something crunchy: toasted breadcrumbs, nuts or crispy shallots.
Ingredient Substitutions
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
- Dijon mustard
- Whole-grain mustard, or yellow mustard in a smaller amount
- Kosher salt
- Half as much fine table salt, since it packs tighter
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Sticky Barbecue Ribs
Recipe Card
Slow Cooker Sticky Barbecue Ribs
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr 20 min
- Total Time
- 6 hr 40 min
Ingredients
- 2 racks baby back pork ribs
- 2 tsp kosher salt
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 cup ketchup
- 1/4 cup molasses
- 3 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
Instructions
- 1
Slip a knife under the membrane on the bone side of each rack, grip it with a paper towel, and pull it away in one piece.
- 2
Mix the salt, paprika, garlic powder, onion powder, and cayenne, then rub the seasoning thoroughly over both sides of the ribs.
- 3
Cut each rack into sections that fit the cooker and stand them around the edge with the meaty side facing outward. Cook on low for six hours.
- 4
Simmer the ketchup, molasses, vinegar, Dijon, and Worcestershire for five minutes while the ribs finish, then carefully transfer the sections to a foil-lined pan.
- 5
Brush with sauce and broil for four to six minutes, watching closely, until the glaze bubbles and chars in spots. Rest briefly before cutting between the bones.
Nutrition
Estimated per serving (6 servings per recipe).
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