These 4-ingredient slow cooker ribs are the kind of set-it-and-forget-it comfort food that makes a weeknight feel special. You start with raw bone-in pork ribs, nestle them right into the crock, and add just three pantry staples to create fall-off-the-bone, sweet-and-savory ribs that taste like you fussed all afternoon. This is the kind of recipe I lean on during busy seasons with kids’ activities and work, when I still want a homemade meal that has everyone—especially my husband—going back for seconds.
These ribs are wonderful with simple sides you can pull together while the slow cooker does its thing: buttered mashed potatoes, baked potatoes, or a pot of rice to soak up the extra sauce. Add a green veggie like steamed broccoli, green beans, or a bagged salad for color and crunch. Cornbread, dinner rolls, or even garlic toast make it feel like a Sunday dinner, even if it’s a Tuesday night. If you have leftovers, they’re great piled on toasted buns the next day.
4-Ingredient Slow Cooker Ribs Using Raw Bone-In Pork RibsServings: 4
Ingredients
3 to 4 pounds raw bone-in pork ribs (spare ribs or baby back ribs)
1 cup barbecue sauce
1/2 cup ketchup
1/4 cup brown sugar, packed
Directions
Place the raw bone-in pork ribs in the bottom of your slow cooker in a single layer as much as possible. It’s fine if they curve around the sides or slightly overlap; just make sure most of the meat is facing up for even cooking.
In a medium bowl, stir together the barbecue sauce, ketchup, and brown sugar until the mixture is smooth and the sugar is mostly dissolved. This is your simple sweet-and-tangy sauce that will thicken and soak into the ribs as they cook.
Pour the sauce evenly over the ribs, using a spatula or spoon to spread it so all the meat is coated. If some ribs are stacked, lift the top pieces and spoon a little sauce in between the layers so every rib gets some flavor.
Cover the slow cooker with the lid and cook the ribs on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the meat is very tender and starts to pull away from the bones. Try not to lift the lid too often so the heat stays in and the ribs cook evenly.
Once the ribs are tender, carefully transfer them to a serving platter using tongs or a wide spatula. They will be very soft, so move them gently to keep them from falling apart.
If you’d like a thicker, stickier sauce on top, spoon some of the cooking liquid from the slow cooker into a small saucepan and simmer it on the stove for 5 to 10 minutes until slightly reduced, then drizzle it over the ribs. Serve warm with extra sauce on the side so everyone can help themselves.
Variations & Tips
For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the sauce mixture before pouring it over the ribs. If your family prefers a tangier flavor, replace a few tablespoons of the ketchup with apple cider vinegar and taste the sauce before adding it to the crock. For picky eaters who don’t like strong barbecue flavor, use a milder, sweeter barbecue sauce and cut the brown sugar back to 2 tablespoons so it doesn’t get too sweet. You can also finish the ribs under the broiler for 3 to 5 minutes after slow cooking: place them on a foil-lined baking sheet, brush with extra sauce, and broil until the edges caramelize and get a light char. If you need to stretch the meal, shred leftover rib meat and mix it with any extra sauce for sandwiches or sliders the next day. For a slightly leaner option, trim excess visible fat from the ribs before cooking, and if the sauce seems too greasy at the end, let it sit for a few minutes and spoon off any fat from the top before serving.
