This slow cooker 3-ingredient BBQ rib recipe is one of those messy, hands-on meals that always gets a yes in my house. It’s the kind of throw-it-in-and-walk-away dinner that’s perfect for busy school nights or lazy Sundays. You literally slather BBQ sauce all over raw pork ribs, add just one more simple ingredient, and let the slow cooker do its thing. A few hours later, you’ve got tender, saucy ribs that taste like you fussed over them all day, even though you barely dirtied a dish.
These ribs are wonderful with classic comfort sides like creamy coleslaw, baked beans, or buttery mashed potatoes. If you want to keep it simple, spoon the saucy ribs over rice or serve with crusty rolls to soak up every bit of BBQ sauce. Add carrot sticks, apple slices, or a quick green salad for balance, and put extra napkins on the table—this is definitely a finger-licking, messy meal.
Slow Cooker 3-Ingredient BBQ RibsServings: 4
Ingredients
3 to 4 pounds pork ribs (baby back or spare ribs)
2 cups bottled BBQ sauce (your favorite brand)
1 medium onion, sliced into thick rings
Directions
Place the sliced onion rings in an even layer on the bottom of a 5- to 6-quart slow cooker. This gives flavor and keeps the ribs slightly lifted from the bottom.
Pat the raw pork ribs dry with paper towels. If there is a thick membrane on the back of the rack and you have time, peel it off for more tender ribs, but this step is optional.
Pour about 1/2 cup of the BBQ sauce into the slow cooker over the onions and spread it around lightly.
Set the rack of ribs on a cutting board. Using clean hands, slather the remaining BBQ sauce all over the raw ribs—front, back, and sides—until they are generously coated and messy.
Cut the sauced rack into 2- to 3-rib sections if needed so they fit in your slow cooker. Nestle the sauced ribs on top of the onions, layering them if necessary. Spoon any extra sauce from the cutting board over the top.
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the ribs are very tender and the meat is starting to pull away from the bones.
Once done, carefully remove the ribs with tongs—they will be very tender. Spoon some of the saucy juices and onions from the slow cooker over the ribs before serving.
Serve hot, straight from the slow cooker or transferred to a platter, with extra BBQ sauce on the side if your family likes things extra saucy.
Variations & Tips
For picky eaters, choose a mild, sweeter BBQ sauce and skip anything labeled spicy or smoky; you can always add hot sauce at the table for the grown-ups. If your family likes a bit of char, place the cooked ribs on a foil-lined baking sheet, brush with a little extra BBQ sauce, and broil for 3 to 5 minutes until the edges caramelize—watch closely so they don’t burn. You can also use country-style pork ribs instead of a rack; just slather them the same way and pile them on top of the onions. To lighten things up a bit, use a lower-sugar BBQ sauce and serve the ribs with plenty of crunchy veggies or a big green salad. If you need to stretch the meal to feed more people, shred the cooked rib meat off the bones, mix it with some of the cooking sauce, and pile it onto toasted buns for easy BBQ sandwiches. Leftovers reheat well in a covered dish in the oven or in the microwave with a splash of extra sauce to keep them moist.
