Slow-Cooker BBQ Ribs: Dump and Forget Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and dry. If the ribs are very long, trim them to fit the insert. Have the barbecue sauce measured and ready. No other preparation is needed. This recipe is truly a 'dump and forget' meal: no searing, no marinating, no extra steps.

Just place the ribs in the slow cooker, pour the sauce over, and set the timer. You can even do this the night before and refrigerate the assembled slow cooker insert overnight, then start it in the morning.

Instructions

Prepare and Sauce

1. 1Prepare the Ribs
   Place the racks of baby back ribs in the slow cooker insert, meaty side up. If needed, cut the racks in half to fit in a single layer.
   Look for The ribs should fit comfortably in the bottom of the slow cooker.
   Tip If the racks are too long, trim them to fit; the trimmings can be cooked alongside.
2. 2Pour the Sauce
   Pour the barbecue sauce evenly over the ribs, covering the top surface completely. Use a spoon or brush to spread it into an even layer.
   Look for The ribs are coated in a thick, glossy layer of sauce.
   Tip For extra coverage, flip the ribs to coat both sides, then return them meaty side up.

The ribs are arranged in a single layer in the slow cooker, fully coated with a thick, glossy layer of barbecue sauce. The sauce should be evenly spread, covering all exposed meat. The scene is neat and ready for cooking, with no raw meat exposed.

Slow-Cook and Tenderize

3. 3Slow-Cook the Ribs
   Cover the slow cooker and cook on low for 6 to 8 hours, until the meat is tender and easily pulls away from the bone. Do not lift the lid during the first 4 hours. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the meat has pulled back from the ends of the bones.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender results; high heat can make the meat tough.
4. 4Check for Doneness
   Insert a fork into the thickest part of the meat. It should slide in easily and the meat should begin to separate from the bone. The internal temperature should read at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The meat is tender and nearly falling off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For fall-apart ribs, cook until the meat is very tender, but not so long that it becomes mushy.

After 6-8 hours on low, the slow cooker is filled with a gently bubbling, aromatic sauce. The ribs have shrunk back from the bone, and the meat looks moist and tender. A fork inserted into the thickest part slides in easily, and the internal temperature is at least 145°F (63°C).

Rest and Serve

5. 5Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the sauce to thicken slightly.
   Look for The sauce has settled and the ribs are glistening.
   Tip Resting makes the ribs easier to handle and more flavorful.
6. 6Serve the Ribs
   Using tongs, carefully transfer the ribs to a cutting board. Slice between the bones and serve on a warm platter, spooning extra sauce from the slow cooker over the top.
   Look for The ribs are sticky, glossy, and steaming.
   Tip For a caramelized finish, broil the sauced ribs for 2-3 minutes before serving.

After resting, the ribs are glistening with sticky sauce. When lifted, the meat holds together but is so tender it nearly falls off the bone. The sauce is thick and coats the ribs beautifully. Served on a warm platter, they look irresistible.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is using a thin, watery barbecue sauce that won't coat the ribs well.

Also, resist the urge to add extra liquid—the ribs release their own juices, creating plenty of sauce. Finally, don't skip the resting step; it allows the juices to redistribute, making the ribs more flavorful and easier to handle.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of the meat; it should slide in with little resistance, and the meat should start to separate.

The internal temperature should read at least 145°F (63°C) for food safety, but for fall-off-the-bone texture, cook until the meat is very tender, which will be above that temperature.

The sauce should be bubbling and slightly thickened. If the ribs are not yet tender, continue cooking in 30-minute increments until they are.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest