Slow cooker ribs

Slow cooker ribs

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Prep: 10 mins Cook: 8 hrs - 9 hrs, 30 mins


Serves 4

Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq

Nutrition and extra info

Nutrition: per serving

  • kcal414
  • fat24.1g
  • saturates7g
  • carbs24.7g
  • sugars21g
  • fibre1.4g
  • protein23.16g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 1½ kg meaty pork ribs
  • 1 bottle barbecue sauce (350g approx)
  • 2 pork stock cubes
  • 2 bay leaves
  • 1 tsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp mustard seed
  • 1 tsp peppercorn


  1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.

  2. Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Jun, 2020
Fantastic recipe! Every time I make this it is beautiful. The meat falls off the bone and everyone wants more!!
9th Jan, 2018
I totally agree that this needs a LOT more barbecue sauce. I also used an entire bottle and frankly I still think it was the basting and grilling at the end which really added the taste. I had 1.75kg of ribs but I upped all of the flavouring amounts by about 50% (and 5 bay leaves instead of 2), which I'm glad I did. I'll definitely make these again, but next time I'll mix up all of the ingredients first and make sure it properly gets in between all of the ribs before turning on the slow cooker. I just bunged it all into the pot since that was what the recipe suggested, but it meant that all of the herbs and stock just floated on top of the water. After cooking, I found that the liquid was very watery, so I strained it into a saucepan and reduced it whilst the ribs were grilling. It made for a delicious "home-made" barbecue sauce to drizzle over the ribs (and the macaroni cheese I served alongside them). With a few tweaks, it's a delicious way to cook ribs, and ridiculously simple.
19th Jan, 2016
I really liked this! I followed recipe but added all the bbq sauce before putting it into the slow cooker after reading someone's comments, then as per the tip, I removed them, basted them in more sauce and cooked for 30 mins in oven the next day! Served with wedges and colslaw! Loved it!
20th Oct, 2015
I am an amateur cook so was amazed when these ribs turned out perfectly. I have never been so impressed with a recipe on this website before.
12th Feb, 2015
I use almost this same recipe to make pulled pork (from pork shoulder). It comes out deliciously. I make minor adjustments. I remove the crackling from the pork shoulder first, dust it with salt and leave overnight in the fridge to dry out. I cook that the next day and it comes out perfectly. After removing the crackling, I poke a skewer through the shoulder a few times to help the cooking juice permeate. I also add one and a half star anise to the cooking juice. Depending on size, it goes in for 5-8 hours on low. After it's cooked, the shoulder is dredged in the remaining BBQ sauce (sometimes mixed with a small teaspoon of chipotle paste) and roasted. Once cooked, I shred it and mix it with any leftover BBQ sauce from the tin, and serve. So not only is this a great recipe for ribs, it makes incredible pulled pork :)
Marianne S
24th Jan, 2015
added quite a bit more of the bbq sauce to the water to cook it in - works much better as the taste of the bbq sauce marinates into the meat - is a hit at my house!
28th Aug, 2013
We all really enjoyed these - didnt use the coriander as we didn't have any, and for the sauce we used Asda's Texas fruity BBQ marinade!!! They were very tasty and will definitely be making them again :) x
Dawn Curtis
19th Jul, 2013
This recipe just confirms my hatred for slow cookers, I cooked the ribs for 4 hours on slow them I BBQ them, the pork was very tender but tasteless, however my husband and younger son loved them, my daughter and eldest son agreed with my views....your cant please them all!
31st Oct, 2016
I am new to using a crock pot/slow cooker. I recently had surgery so my diet is meat as the priority.. Finally I found this recipe and looks great. I am from the USA, and needed to ask a few questions as I don't think I converted them correctly. Calories per serving converted to 414,000 calories which has to be wrong. I have never had KCAL in any recipe before. "Heat the oven to 220C/ 200C fan/ gas mark 7." I am not sure about this as conversion to Fahrenheit is 428-392 degrees... Thank You for your Help
goodfoodteam's picture
1st Nov, 2016
Thank you for your questions. 1 kcal equals 1 Calorie which is 1000 calories. Calorie as found on US labelling and commonly discussed in relation to food is the same as kcal on UK labelling.  As for converting to fahrenheit, 220C is 425F and 200C is 400F. Hope that helps.
28th Nov, 2015
I can' t get my hands on pork stock cubes, what would you recommend instead?
goodfoodteam's picture
10th Dec, 2015
Hi there, chicken stock cubes are fine to use for this.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?