Weekends and summers and game days were made for ribs. And Slow Cooker Ribs are the easiest, most delicious, tender ribs you’ll ever, ever have.
Truly, they are so juicy, tender and delicious, they fall literally off the bone.
These slow cooker ribs are made Memphis style with an easy dry rub and finished with a liberal brush of barbecue sauce.
Often ribs made in the slow cooker can become wet and sloppy. Almost stew-like. For that reason, I add no liquid to the slow cooker. And finish the ribs with a quick (3-4 minute) broil in the oven until they are crispy and so, so delicious.
Prep is incredibly easy. I simply cut the ribs in half crosswise, coat each half with a spice rub, and then arrange the ribs, exposed bone side down, around the rim of the slow cooker and cook until tender. Which should be about 4 hours on high or 7 to 8 hours on low.
The guys in my house love these ribs. For such little effort, the reward is huge!
RIBS: Make the dry rub by combining the ingredients into a small bowl. Cut the ribs in half crosswise then pat dry with paper towels. Coat the ribs all over with the remaining dry rub.
SLOW COOKER: Arrange the ribs vertically against the interior wall of the slow cooker with thick ends pointing down (ribs will overlap). Cover and cook until ribs are tender, 4 hours on high or 7 to 8 hours on low.
BROILING: Line a rimmed baking sheet with foil and set a wire rack in the baking sheet. Transfer the ribs, meat side up, to the prepared rack. Let the ribs rest for 10 minutes. Heat broiler and brush the ribs with barbecue sauce. Broil in the oven until sauce is bubbling and beginning to char, about 4 minutes. Remove the ribs from oven, brush with additional barbecue sauce and let rest for 10 to 15 minutes. with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut the ribs and serve!