Slow Cooker BBQ Ribs
with corn on the cob / tangy cabbage and carrot slaw
Want to make tender fall-off-the-bone ribs at home? The secret is to cook them low and slow, making the slow-cooker a perfect tool. Brush them with your favorite BBQ sauce and finish them in the oven for ribs that will rival any restaurant version.
Smarts: The ribs could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group
Ingredients
- Paprika - 1 Tbsp
- Garlic powder - 2 tsp
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Chili powder - 1/2 tsp
- Black pepper - 1/2 tsp
- Baby back pork ribs - 2 lbs (2 lbs ~ 1 rack / slab of ribs)
- Stock, any type - 1 cup
- Corn - 4 ears, shucked
- Foil - for cooking
- BBQ sauce - 1/4 cup (plus more for serving)
- Butter - for serving
- Shallots - 1 clove, diced
- Carrots - 6 oz, shredded with a box grater
- Cabbage, green - 10 oz, very thinly sliced (sub coleslaw mix)
- Cilantro - 1 Tbsp, chopped
- Vinegar, apple cider - 2 1/2 Tbsp
- Oil, cooking - 1 Tbsp
- Sugar - 1/4 tsp
Nutrition Facts
Prep
- Make dry rub - Combine paprika, garlic powder, coriander, salt, chili powder, and black pepper. (Can be done up to 5 days ahead)
- Shallots / Carrots / Cabbage - Prep as directed and combine. (Note: If you’d like to shred the carrots and cabbage in a food processor, check out this video for carrots and this video for cabbage.) (Can be done up to 5 days ahead)
- Prepare ribs - Set ribs on a cutting board. Remove and discard membrane. (Check out this link for step-by-step photos.) Rub ribs on all sides with dry rub. If needed, slice ribs into portions that will fit (stacked) in your slow cooker. (Can be done up to 2 days ahead)
- Slow cook ribs - Pour stock into the bowl of a slow cooker. Add ribs and cook until tender, on low for 7 to 8 hours or high for 4 to 5 hours. (If you prefer to use the oven, place the ribs in a single layer on a sheet pan. Cover the pan tightly with foil. Bake at 275F / 135C until tender, 3 to 4 hours.) (Can be done 1 day ahead)
- Corn - Shuck corn. (Can be done 1 day ahead)
- Make slaw - Chop cilantro. Whisk together vinegar, oil, and sugar. Add shallots, carrots, cabbage, and cilantro. Toss to combine. Refrigerate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
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Make
- Heat oven to 400F / 204C degrees.
- While oven is heating, bring a large stock pot of salted water for the corn to boil.
- Spread slow-cooked ribs out, meat side up, on a foil-lined sheet pan. Brush ribs with BBQ sauce.
- Bake ribs for 15 minutes to let the sauce flavor the meat.
- When ribs are nearly finished baking, add corn to boiling water and boil until tender, 5 to 7 minutes.
- Season slaw with some salt and pepper and toss it to combine.
- Serve ribs over slaw. Enjoy corn on the cob with butter and some salt.
Nutrition Facts
Reviews
Ratings
42 reviews
Delicious!! I wish they would've said what kind of ribs because I made baby back and it was close to being pulled pork, it was too soft. The timings on here are probably for country ribs.
0 HelpfulMy husband loved this but I wasn't a fan. The slaw was really good and so was the corn, but maybe crumbled tempeh would have been better than lentils.
0 HelpfulMy toddler who is never interested in meat was really into both the ribs and corn! Very easy and delicious.
0 HelpfulIt was a winner! I added a bit of mayo to our slaw. Kids loved it - I thought I'd have leftovers for my lunch and no such luck! Super easy in the slow cooker.
0 Helpful