Slow-Cooker Garlic Herb BBQ Country Ribs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Pat the pork ribs dry with paper towels—this helps the sauce adhere better. Smash the garlic cloves with the flat side of a chef's knife and rinse the rosemary sprigs.

Measure out the BBQ sauce. You don't need to brown the meat first; the slow cooker does all the work. If you have time, you can sear the ribs in a hot skillet for extra depth, but it's not necessary.

Instructions

Layer and Sauce

1. 1Prep the Ribs and Aromatics
   Place the boneless country-style pork ribs in the slow cooker basin in a single layer. Scatter the smashed garlic cloves and fresh rosemary sprigs over the ribs, distributing them evenly.
   Look for The ribs should be nestled together with garlic and rosemary scattered on top.
   Tip Smashing the garlic cloves releases their flavor without the need to mince.

At the end of this phase, the ribs should be arranged in a single layer, with the garlic and rosemary scattered evenly. The BBQ sauce should completely cover the meat.

The slow cooker should be filled about halfway, leaving room for the sauce to bubble. The raw ribs will look glossy and well-coated, and the garlic and rosemary should be visible on top.

Slow Cook to Tender

2. 2Add the BBQ Sauce
   Pour the thick Kansas City-style BBQ sauce over the ribs, using a spatula to spread it evenly and coat the meat. Make sure the sauce covers the top of the ribs completely.
   Look for The ribs should be fully coated in a glossy layer of sauce.
   Tip If the sauce is very thick, you can drizzle a little water or broth over the top to help it spread.

After several hours, the kitchen will be filled with the aroma of garlic, rosemary, and sweet BBQ. The sauce will be bubbling gently around the edges, and the ribs will have darkened in color. When you press on the meat with a fork, it should feel tender and give slightly. The sauce should have thickened and cling to the meat.

Rest and Serve

3. 3Slow Cook Until Fork-Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the ribs are fork-tender and easily pull apart. The sauce should be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork and the sauce should be thick and bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture consistent.
4. 4Rest and Serve
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. Using a fork or tongs, transfer the ribs to a serving plate and spoon some of the sauce over the top. Serve hot.
   Look for The ribs should be glistening with sauce and hold together when lifted, but shred easily.
   Tip Letting the ribs rest allows the juices to redistribute, making them even more tender.

The ribs should be glistening with sauce and hold together when lifted, but shred easily with a fork. The garlic should be soft and spreadable, and the rosemary will have wilted. The sauce should be thick and coat the back of a spoon. Transfer the ribs to a plate and spoon over the sauce for a beautiful, glossy finish.

Common mistakes

A common mistake is lifting the lid too often to check on the ribs. Every time you open the slow cooker, heat escapes and adds to the cooking time. Another mistake is using a thin, watery BBQ sauce, which can result in a thin sauce rather than a sticky glaze.

If your sauce is too thin, you can remove the lid for the last 30 minutes to let it reduce. Also, don't skimp on the garlic—it mellows and sweetens as it cooks, so the full amount is needed for the right flavor.

How to tell it’s done

The ribs are done when they are fork-tender: a fork should slide into the meat with little resistance, and the meat should pull apart easily.

The internal temperature should read at least 145°F (63°C), but for the most tender results, cook until it reaches 190–200°F (88–93°C), which allows the collagen to break down fully. The sauce should be thick and bubbling, and the garlic should be soft and caramelized.

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