Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs are the perfect dish to serve for any family gathering, potluck, or party. This twist on a classic recipe makes a moist and tender rib that everyone loves.

Slow Cooker Barbecue Ribs are the perfect summertime meal! No need to heat up the kitchen with the oven, simply let your crockpot do all the work.

The ribs come out tender and full of flavor, just like they were cooked on the grill. Serve them with your favorite sides and enjoy!

When it comes to BBQ we are known for our ribs. Friends and family rave over our rib recipes and for good reason. Many of our recipes have been made by millions of people and we are flooded with raving reviews.

Over our 25+ years together we have worked hard to make amazingly delicious rib recipes that are also easy to make so that everyone can “wow their crowd” with some crazy good food.

I know you’ll love this super simple recipe that is great for summer when you want to keep the kitchen cool and the activity to a minimum.

Here are some commonly asked questions

The recipe calls for frozen peaches. Can I use fresh peaches instead?

Frozen peaches make for the most convenient way to prepare this recipe. However, nothing beats the summer flavors that come with fresh peaches, making them a terrific addition to this recipe. Just make sure you budget extra time for cutting and peeling them, as this can be a very long process.

What type of barbecue sauce should I use?

This recipe will turn out great if you use your favorite barbecue sauce. However, if you feel like mixing it up a little, you may find that sweet sauces will do best for marrying the flavor of the peaches.

These sauces typically have a brown sugar base and caramelize when cooked. You can try this recipe with my Texas BBQ Sauce, which has that sweet brown sugar base but still has a little kick.

How best can I store and reheat Slow Cooker Barbecue Ribs?

These ribs can be stored in the refrigerator for up to four days. Be sure that you promptly refrigerate any leftovers to minimize the number of microbes that grow rapidly at room temperature. Typically, you only have about an hour before the population of microbes on your food could start to become unsafe or reduce the amount of time it can be stored in the refrigerator before it spoils.

Reheating Slow Cooker Barbecue Ribs can vary by the type of meat you used. However, both spare ribs and baby back ribs will dry out when you put them in the microwave. Be sure to add a little extra barbecue sauce before trying to reheat to avoid this issue.

Why are my slow-cooker spareribs tough?

There are a few reasons why your slow-cooker spareribs might be tough. One possibility is that you did not remove the membrane from the back of the ribs before cooking them. The membrane can make the ribs tough, so be sure to remove it before cooking.

Another possibility is that you under or overcooked the ribs. Slow-cooker ribs should be cooked on low for 6-8 hours, or on high for 3-4 hours. Any longer than that and they will start to dry out and become tough. If your ribs are tough, try cooking them for a shorter amount of time next time. With this recipe, they should be very tender when they are ready to serve.

spare ribs recipe

What type of ribs go best with this recipe? Should I use spare ribs or baby back ribs?

It is all about what type of experience you are going for. Spare ribs tend to hold together well and carry a much richer flavor. But baby back ribs usually deliver that fall-off-the-bone tenderness that people typically associate with a good rib.

I personally prefer to use baby back ribs when I make this recipe because you get more of a buttery, tender flavor with that variety.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work with this recipe. 
You can also make your own brown sugar with my Homemade Brown Sugar recipe.

How do you remove the membrane from the back of the ribs?

The easiest way to remove the membrane from the back of the ribs is to use a sharp knife. First, make a small incision in the membrane and then peel it away from the ribs. If you have trouble getting started, you can also use a paper towel to get a grip on the membrane. Once you have removed the membrane, your ribs will be ready to cook!

Ingredients for Slow Cooker Barbecue Ribs

Rub

• chili powder
• brown sugar
• ground cumin
• smoked paprika
• garlic powder
• salt
• cayenne pepper

Ribs

• pork spare ribs – cut in half or pieces to fit the slow cooker
• sweet barbecue sauce
• frozen peaches

I don’t like spicy food. Can I remove some of the chili powder and cayenne?

You do not have to make these ribs spicy if you don’t want to. Many of the dry ingredients in this recipe can be substituted for others so you can change the flavor as you see fit. You can try adding some dried onions or a little rosemary to complement the tanginess of the barbecue sauce and the sweetness of the peaches.

What makes a good side dish for these Slow Cooker Barbecue Ribs?

When I have these ribs, I like to incorporate the flavors of summer with some of my fresh Sea Salt Garlic Corn, Grilled Corn Pasta Salad, or my best Macaroni Salad. These dishes are easy to prepare while you are waiting for the ribs to finish in the slow cooker and they compliment the sweetness of the peaches. Here are a few other great recipes to serve with these ribs…

Sides

• Fruit Salad
• Strawberry Jello Salad
• Sea Salt Garlic Corn
• Slow Cooker Corn Casserole
• Smoked Mac and Cheese
• Parmesan Ranch Pasta Salad
• Slow Cooker Bourbon Baked Beans

Drinks

• Root Beer Float
• Peach Bourbon Arnold Palmer
• Limonada
• Raspberry Lemonade
• Instant Pot Iced Tea
• Red White and Blue Daiquiri
• Chocolate Milkshake

Desserts

• 4th of July Krispie Treats
• One Bowl Brownies
• Cherry Pie Bars
• Moose Tracks Ice Cream
• Lemon Lush Dessert
• No-Churn Coffee Ice Cream
• Strawberry Cobbler
• Cookie Ice Cream Sandwiches

How to Make Slow Cooker Barbecue Ribs

1. Prepare the slow cooker with nonstick cooking spray or spritz with oil.
2. Mix the chili powder, brown sugar, cumin, paprika, salt, and cayenne pepper together in a small bowl.
3. Rub the ribs with the combined rub seasoning on all sides.
4. Place the ribs into the slow cooker in layers with the barbecue sauce and peaches in between each layer.
5. Place the over on the slow cooker and cook on low for 6 to 8 hours.
6. Carefully remove the ribs and stir the sauce and peaches together.
7. Serve the ribs with the sauce.

How can I add a smokier flavor to these ribs?

If you would like to add a little more of a smoky flavor to your ribs, you can put them on the barbecue after they have been cooked thoroughly in the slow cooker. However, this does require you to plan ahead and cut your ribs into smaller sets so that they don’t fall apart as easily when you transfer them to the barbecue.

I find that my Traeger is perfect for adding that signature smoked flavor to this recipe. If you don’t have a Traeger, you can ignite some hickory, mesquite, or applewood chips in a foil packet with small holes poked in the top for airflow. This restricts the amount of oxygen that can get to the flame, causing the wood to smolder and smoke.

Another way to add a smokier flavor would be to add a couple of drops of liquid smoke to the slow cooker before cooking. This gives a great “from the bbq” flavor that will be just what you are looking for.

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If you love this easy slow cooker rib recipe, you’re going to love these other rib recipes too. Please click each link below to find the easy, printable recipe!

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