These slow cooker ribs are the best — they turn out perfect every time! They cook in a crockpot until tender, then are covered with barbeque sauce and finished in the oven for fall-apart ribs. Perfect for during the week as the slow cooker does most of the work!
Ingredients
- baby back ribs: 3 pound (trimmed)
- salt and ground black pepper: (to taste)
- water: 0.5 cup
- onion: 0.5 piece (sliced)
- clove garlic: 1 piece (minced)
- barbeque sauce: 1 bottle (18 ounce bottle)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Season ribs with salt and pepper. Dotdash Meredith Food Studios
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Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours. Dotdash Meredith Food Studios
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When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).
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Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce. Dotdash Meredith Food Studios
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Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
