Foodie for the Soul | The Best Slow Cooker Ribs
The best, easiest slow cooker ribs you will ever eat.
slow cooker, ribs, bbq, grilling, summer, dinner, recipes
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When I say the best – I’m not making grand claims here, this recipe simply is THE BEST ribs recipe you will ever come across.  I say this because I have experimented with different methods of making ribs and this combination of slow cooking the meat in the sauce for a few hours and then transferring the tender rack(s) of ribs to the barbecue just makes the most delectable result with barely any effort.

Slow Cooker Ribs | Foodie for the Soul

Slow Cooker Ribs | Foodie for the Soul
Realistically, you could just slow cook the ribs and then broil for a few minutes in the oven as well until the edges get nicely caramelized and a bit burnt.  Either way you choose, it’s the slow cooker that does the bulk of the work and you never have to worry that the meat won’t be fall off the bone.

Please don’t skip any of the steps as much as you can – particularly the seasoning of the meat before placing it in the slow cooker is key to getting the maximum amount of flavour and tenderness that you can.  Check out the recipe after the jump!

Slow Cooker Ribs | Foodie for the Soul



  • 1-2 racks of ribs
  • 1 shallot, minced (optional)
  • 1 cup of bbq sauce of your choice
  • 3 tablespoons of dijon mustard
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • Salt and pepper


  1. Generously salt and pepper both sides of ribs and press minced shallot into the meat side.
  2. Mix the bbq sauce, dijon mustard, maple syrup and honey in the slow cooker, then add rack(s) of ribs meat side facing the edge of the cooker.
  3. Cook on low for 6-8 hours, basting the meat frequently in the sauce it's sitting in and flipping the pieces around. The rack of ribs is normally done after about 4-5 hours, so if you want to finish them on the barbecue afterwards, you will want to ensure you take it out around 4-5 hours so the meat isn't so done that it can't hold together anymore (fall of the bone is amazing but you don't want the ribs falling apart on the barbecue).
  4. If barbecuing the rack, place the rack(s) on a plate to rest while you reduce the sauce it has been simmering in for about 30 minutes on low on the stove. Use this reduced sauce to baste the ribs on the barbecue until there are nice grill marks and the sauce has been layered a few times, or cook on 450-500 degrees in the oven, basting frequently until at the desired doneness.


Try to use organic meat for a higher quality rack of ribs - we noticed a huge difference between regular and organic ribs in the amount of fat/chewy meat.

Serve with more reduced barbecue sauce on the side.

Slow Cooker Ribs | Foodie for the Soul

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