The best part about this recipe is its versatility—it’s perfect for any occasion. Slow cooking the ribs breaks down the connective tissue, making the meat tender and fall-apart delicious. A barbecue sauce glaze with a hint of garlic and optional cayenne pepper adds flavor, while a quick broil at the end gives the ribs a crispy, charred finish.
Ingredients:
- 2 cups barbecue sauce
- 2 teaspoons brown sugar
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon cayenne pepper (optional)
- 4 to 5 pounds baby back ribs
How to Make Crockpot Barbecue Ribs:
- In a zip-top bag, combine the barbecue sauce, brown sugar, garlic, Worcestershire sauce, and cayenne pepper (if using). Seal the bag and knead it to mix the ingredients thoroughly.
- Open the bag and place the ribs inside. Seal the bag again and shake it to coat the ribs evenly with the sauce.
- Spray the inside of the crockpot with non-stick cooking spray.
- Open the bag and transfer the ribs into the crockpot. Pour half of the sauce from the bag over the ribs, ensuring they are well-coated.
- Cook on high heat for 4 to 5 hours for fall-off-the-bone tenderness, or on low heat for 9 hours. For meat that stays on the bone but is still tender, cook on low heat for 7 hours.
- If desired, broil the cooked ribs for 2 minutes to get a crispy, charred finish. Serve with extra sauce on the side so everyone can add more if they like.